The Food Technologist Ltd

Interim/ Contract Food Technologist specialising in:-- **Improving products , processes, efficiencies, troubleshooting, **NPD , ideation, concept to launch activities, **Nutrition and regulatory support and artwork compliance checking. Salt /Sugar Reduction In more complex sauces, salt is enhanced or masked by other constituents. By using DOE techniques, I optimised the ratios of salt, sugar to improve the overall flavour profile and achieved a blind preference score, when tasted against competition. In order to avoid the new drinks Sugar Levy, I also successfully completed an exercise to reduce sugar in Organic beverages without the use of intense sweeteners.This was achieved by looking at key flavour aroma components within each formulation and then optimising the elements which promoted the perception of sweetness. Concept Development Hands -on Creative concept development, and development of prototypes winning Great taste awards. Technical Project Management Experienced in End-to-End project management of multifunctional teams, Process Optimisation Improvement in process cycle times by optimising ingredient functionality. Establishing process capability and reduction in yield losses. Most recently, a recipe change improved efficiencies and resulted in a £250K saving. Ideation Using techniques suitable for Technically minded professionals, I act as facilitator and motivator for internal and external teams in order to generate Value engineering opportunities or new concepts, Design to Value I complete product tear downs and evaluation of products in order to identify parameters that add value to consumers and those that are not important to the consumer or process Training programs Up -skilling inexperienced members in NPD in a practical and relevant way Troubleshooting Investigating quality incidents with raw materials and or process. I can offer a fresh pair of eyes and scientific assessment of issues.