DPhil BTech CSci CChem FRSC
I have supplied consultancy services to the confectionery and related industries since 1991. In addition to spending ten years working for Rowntrees in the products research and development department in York, I have worked for Spillers Milling and the Leatherhead Food Research Association.
In my work I develop new products, produce concept samples and I find markets for ingredients and solve problems. I have worked on producing both new reduced calorie and sugar free products as well as versions of existing products. I supply scientific and technical knowledge on confectionery and similar products. I have expertise in sugar confectionery, chocolate confectionery and bakery products.
I have developed new products from an initial idea to a factory trial. Customers include confectionery manufacturers, ingredient suppliers and those wishing to go into the confectionery business. When required I have acted as an expert in impending legal proceedings.
I have written two text books: "The Science of Sugar Confectionery" and "The Science of Bakery". "The Science of Sugar Confectionery" has also been translated into Spanish. In addition I have contributed a number of illustrated articles to various trade magazines.
I have lectured on making high boiled confectionery as well as toffee caramels and fudge. Also I have created and delivered workshops on setting up a consultancy and using direct mail.
I can provide a consultancy service on confectionery, bakery and health foods.
In accordance with the usual standards of the confectionery business all work is confidential.