Brett Brothers helps shape the snacks millions of Americans eat, and if you’ve picked up a box of Cheez-It Extra Crunchy Bold Cheddar, you’ve already tasted his work.
Brett Brothers (left), product development scientist at Kellanova, and Abhishek Varadharajan (right), assistant food designer at Kellanova.As a product development scientist at Kellanova — formerly the Kellogg Company — Brothers brings new flavors to life, blending chemistry, engineering and creativity. From the test kitchen to store shelves, he’s involved in every step. And his journey began at Michigan State University.
From Cereal City to MSU (and back)
Brothers grew up near Battle Creek, Michigan, the headquarters of Kellogg and the “cereal capital of the world.” That presence, coupled with his aptitude for science and a father who worked in the food industry, meant he didn’t need much encouragement to consider a career in the field.
Attending MSU was a natural fit. “The world-class education is hard to beat,” says Brothers, who graduated with a bachelor’s degree in food science and technology in 2016. “It prepares you to be successful in the real world.”
A taste for chemistry
During his junior year, Brothers had a lightbulb moment during a food chemistry class taught by Zeynep Ustunol, a professor in the Department of Food Science and Human Nutrition. He started to see the practical applications of what had previously been abstract chemistry concepts.
“It really opened up my interest,” Brothers says about how the class brought focus to his professional aspirations. “I’m really thankful for that. That moment opened my eyes and helped me figure out what I wanted to do.”
Recipe for success
Equipped with the knowledge of his MSU degree, Brothers brings that same clarity and focus to his job developing and designing new flavors, shapes, formats and products under the Cheez-It brand. One day he’s running a new project in Kellanova’s pilot plant in Battle Creek, on another he’s traveling to a production facility to perform a large-scale trial. Each step of developing a new product — from the lab to the store — involves technology, science, engineering and manufacturing, not to mention adherence to government regulations, which Brothers points out as a strength of MSU’s food science curriculum.
By helping drive food innovation at one of Michigan’s most iconic companies, Brothers is contributing to the state’s economy and keeping its legacy of food manufacturing strong. The variety and travel are perks of the job but, most of all, he finds, “It’s really cool to see products that you come up with on the store shelf. That’s the most rewarding part.”
In addition to Cheez-It Extra Crunchy Bold Cheddar, he’s had a hand in creating Cheez-It Toasty Cheddar Jack, Cheez-It Snap’d Extra Crunchy Sharp White Cheddar and Cheez-It DUOZ Pesto & Mozzarella. Brothers has also played a role in developing the Fourth of July-themed Cheez-It Original featuring mini flags and stars and the most recently launched Cheez-It Wendy’s Baconator.
No matter where work takes him around the U.S. or abroad, Brothers runs into fellow Spartans wherever he goes. “It’s one of the things I love about being an alum. There are Spartans everywhere.”
