Brett Beardsell Email & Phone Number

Middlewood, Poynton, Cheshire, Uk

My corporate client list includes ADI Group, Border Biscuits, Brighter Foods, Burtons Biscuits, Cerealto Siro, Deans of Huntly, Dream Chocolate USA, Farmhouse Biscuits, Forsan Foods, Fox’s Biscuits, Hotel Chocolat, Jaffa Crvenka, MinterEllison, National Brands Ltd (AVI), Natra Cacao, Park Cakes, Premier Foods, Pulsin, Pure Heavenly Chocolate, Valeo Foods, Wholebake and Zar Group. I support established businesses, scale-up and start-ups. I also support and service a number of independent makers and artisans. I’ve worked extensively across the UK, EU and beyond. Where can I can add value to your business? 🍫 Training NPD, manufacturing and management teams to make production more efficient and new product launches progress more smoothly 🍫 Food safety guidance on ingredient specification, transport, receipt, storage and handling🍫 End to end surveys of your chocolate sourcing, production and distribution process - identifying opportunities for value improvement and increased business security🍫 Cost saving and value improvement🍫 Ensuring optimal equipment sourcing and investment🍫 Optimising chocolate and coating recipes for the best cost and line performance🍫 Ensuring best service from your chocolate supplier in terms of cost and supply 🍫 Factory trial support - ingredient, formulation and process changes🍫 Correcting product quality issues, recommending preventative and corrective actions🍫 Fixing chocolate bloom issues – fault finding, corrective and preventative actions 🍫 Helping you sell your ingredient into the snack and chocolate sector🍫 Helping solve sourcing, ingredient or process incidents🍫 Assisting with due diligence surveys for capital investment and acquisitions

Responsible for all McVities chocolate recipe development and optimisation (30,000 tonnes bulk liquid chocolate).Global Ingredients Expertise Lead at pladis Global responsible for a diverse ingredient portfolio R&D program (new introductions, cost control, incident management). Responsible for Global ingredients value improvement support activity.———————————————————————————————Led the recruitment and development of pladis’ R&D Global Ingredients Expertise Team (7 heads), ensuring the Global and Regional Innovation and Supply Chain Change activity was delivered (value improvement, business continuity & crisis incident management). UK/EU/TR/USA/MENA regions serviced. Recognised as the business ingredient expert delivering all operations training on chocolate manufacture and process control. Created, developed and delivered the “R&D Academy” program (ingredient and business process training modules for Global R&D staff). Led McVities chocolate recipe development (Jaffa, Digestive, Penguin, Verkade, Go-Ahead, BN etc) designing and implementing the production of all new chocolate recipes - internal development and development using 3rd party suppliers such as Barry Callebaut and Cargill. Defined and implemented McVities chocolate recipe nutritional improvement platform (prioritising PHE 2020 sugar reduction targets). Delivered critical supply chain value improvement projects (as part of £90M 3 year savings plan). Developed and led continuous improvement efforts in hot weather supply chain handling; creator of company Chocolate Handling GMP procedures and lead investigator of supply chain chocolate quality issues. Managed the chocolate recipe Globalisation reformulation program (USA/EU/ TR compliance, Kosher compliance etc). Key contact for queries regarding chocolate recipe compliance and alignment with major Retailer requirements and expectations (sustainability, composition, production standards etc).

Manchester, United Kingdom

Managed Open Innovation and supplier partnering technical activity within the Chocolate and Confectionery “Discover” R&D team. Defined and delivered Global R&D Technical Roadmaps – delivered Technical step-change projects to enable UB’s 5 year Innovation plan and deliver technical and commercial advantage. Primary point of contact for all technical, quality and operational issues related to chocolate, confectionery, dairy, jams, fruit and fillings (combined sector spend value c £80M). Project managed activity enabling the delivery of specific growth, cost base release, risk mitigation and quality improvement projects.

Manchester, United Kingdom

Co-ordinated all chocolate recipe development across UK, Northern Europe and Southern Europe operations. Responsible for recipe creation, trials, optimisation and transfer to user factories.Responsible for chocolate manufacturing and processing plant specification, commissioning and optimisation in UK. Northern Europe and the Middle East. Manage technical aspects of external chocolate tender including Fairtrade recipes (8,000 tonnes contract).Responsible for driving new ways of working between Technical, Product Development and Procurement teams across ingredients and packaging.Responsible for joint construction and delivery of Chocolate & Cocoa supply strategy. Developed and delivered training packages for Technical, Operations, Marketing and NPD department training on chocolate manufacture and secondary processing. Previous Cocoa Research (UK) Ltd and BCCCA Cocoa Research Committee representative.Whilst holding the Chocolate and Development Manager role I have also had dual responsibility for :

Manchester

Dual role (maintaining previous Chocolate and Cocoa Development Manager role responsibilities).Responsible for Supplier Quality Assurance activities between April 2012 and September 2012 before Technical reorganisation.Completed a strategic and operational review of SQA standards and ways of working to improve audit and team effectiveness. Managed UB’s ethical assessment of suppliers.

Manchester, United Kingdom

Dual role (maintaining previous Chocolate and Cocoa Development Manager role responsibilities).Additional responsibility for overall management of the UB chocolate refinery (asset value £20M ; 29 staff ; product output NSV equivalent £35M ; operating budget £2.5M).Responsible for all operational, engineering and technical activity within the facility.Ensured timely delivery of cost release projects. Annual value c.£250K. Responsible for the definition and implementation of the overall refinery development strategy. Responsible for all operational, engineering and technical activity within the facility.

Manchester, United Kingdom

Dual role (maintaining previous Chocolate and Cocoa Development Manager role responsibilities).Managed Suppliers For Alliance Innovation program and supplier cost release conferences.Constructed and championed ways of working changes to fast track innovative ingredient usage and subsequent speed to market.Developed strategic plans and built project teams to deliver UB’s Growth and Cost base Release targets.

Manchester, United Kingdom

Refinery ISO 9002 Quality Manager and Technical Manager. Responsible for technical specification, installation, commissioning and optimising new Buhler Frisse conching line (£800K). Responsible for new customer contact and development from pilot plant stage through to full-scale manufacture new of chocolate recipes. Co-ordinated product trials and technical support to 7 UK sites. Technical lead non-McVitie's supply initiative (UB chocolate to non UB customers – including Thorntons - with external sales value to date >£5M).

High Wycombe

Managed all R&D chocolate manufacturing operations for McVitie's and Terry’s of York.Responsible for chocolate product processing line commissioning and optimisation in UK and Northern Europe regions. Commissioned Jaffa, Chocolate Digestive / Penguin / Taxi chocolate handling equipment.Responsible for specification and commissioning of new chocolate pilot processing building (£350K)

Food Technology Bsc (Hons), Food Technology

BSc (Hons) Food Technology (First Class) Lucas Cup Winner (for 2nd Year Results) Mars Prize Winner (for 3rd Year Results) IFST Mounfield.

Education record