Deliciously dietary
Luc Baetens is an R&D Technician for Food & Health in Benelux. Luc has over 33 years’ experience in the food industry, in particular bakery, soups and sauces. He holds a Master of Applied Economics and is a professional cook.
Luc has been instrumental in developing an instant drink mix in powder form. This is a nice project fitting well with the strategy to deliver more of our own tailor-made mixes to customers, made with high quality ingredients from different principals. The final product is intended for a growing market of health conscious people who like to make their own drink when practicing their favourite sport.
Sylvie has over 34 years’ experience within the Food & Health industry. In addition to a MBA IGIA in Food Industry, Sylvie is a member of the Adrianor Food Development Centre and PAI Club – Food Ingredient Association. Areas of expertise include sweet applications, dairy ingredients and nutrition. In addition, Sylvie recently developed the Azelis Healthy Box, a promotional nutritious lunchbox containing both Azelis and principal’s finished products.
Sylvie was recently involved with a customer project to create an alcohol free Mojito cocktail. The aim was to match the infamous cocktail’s colour, have a fresh and fruity taste, finished off with gold glitter in suspension within the drink. Having to overcome so many requirements was quite a challenge but resulted in a very successful mocktail.
Hana Svobodová is Food Application Technologist for Food & Health in Czech Republic. Hana has 12 years’ experience within the industry and holds MSc in Food Technology and Quality. Hana’s areas of expertise include R&D, quality and food legislation. Hana is actively involved in the industry, leading seminars for customers as well as winning a DSM award for savoury flavouring by yeast extracts.
Hana was involved with assisting a spice blending company moving into a new market segment; sport nutrition. As well as formulation advice, Hana helped to prepare the complete recipe and give advice about labeling of the final product. The product was successfully launched and the new brand is performing really well in this market!
Alex has a degree in Food and Biotechnology and has over 20 years’ experience within the industry. His area of expertise includes stabilisers, emulsifiers, starches, flavoursand colours.
Alex recently worked with a customer who needed to solve problems with an acidified milk drink with fruit juices. By recommending the right ingredient capable of being processed at UHT temperatures, the milk proteins were protected, the final product had a pleasing silky mouthfeel and was label friendly.
Lotte Kristiansen is R&D Manager Smoke Ingredients in Denmark. She is a qualified Food Engineer, with over 15 years’ experience in the industry. Lotte is responsible for all technical aspects of Scansmoke products, including GFSI,Halal and Kosher certification of the Danish factory. Her area of expertise is smoke flavourings and she regularly holds customer seminars and internal training sessions on this topic.
The lab was approached by a sausage casing manufacturer to add smoky flavour to a casing in order to ‘smoke’ the sausage upon filling. The addition of the smoke flavour should not interfere with crosslinking of the collagen. Furthermore the customer wanted a special ‘fragrance’ to their product. The food lab made trials over several months to find the perfect flavour without having effect on the rest of the process, with great success. This tailor-made product is now in full scale production.
Camille Gubler is a Lab Formulator for Food & Health, in France.
Recently graduated, Camille holds a Master of Food Flavours from ISIPCA. Her thesis was dedicated to comparison of various proteins’ origin, both in terms of nutritional quality and technical properties. This included classical proteins such as dairy, soy, oat, meat and fish but also more ‘exotic’ proteins such as algae and insects.
Camille is highly involved in developing demo kits, dedicated for customer meetings and seminars.
Kristian Nielsen is Technical Product Manager for Food & Health, Denmark.
He is a qualified butcher, educated at the Danish Meat Academy in Roskilde, with over 14 years’ experience in the retail and meat industry.
Kristian has been working with the University of Ghent, in Belgium, on a liquid smoke flavour project. He is also winner of several national retail butcher competitions.
An example of this was a project for a producer of bacon, ham and sausages, who needed our assistance to optimise their smoke program. We simulated the customer’s smoke process in our pilot plant smokehouse and were able to suggest several changes resulting in a timesaving of 45 minutes. Today, the customer is still using the smoke program we developed.
Sri Rahayu is Laboratory Manager for Food & Health in Indonesia. Sri has a degree in Food Technology & Human Nutrition and over 15 years’ experience within the industry. Her area of expertise includes seasoning, modified starches and hydrocolloids.
Sri’s task is to support customers who develop new products, hence her nature of job is to face customers in order to bridge between technology and commercial.
The food industry is very well regulated, especially within Indonesian FDA and Halal Certification. In this area, Sri is highly connected with the authorities.
Tom Rohan is a Technical Assistant for Food & Health in UK. He has a degree in Nutrition and MSc in Food Innovation. Tom is also registered with ANutr, a UK Association for Nutrition.
Tom has always been interested in healthy food and fitness and enjoys cooking and creating recipes.
David Ding is Technical Manager for Food & Health in China. He has a Master’s degree in Food Science and over 15 years’ experience in the dairy, beverage and processed meat industries.
David’s area of expertise lies in yoghurt cultures. In a recent project, the customer needed help to develop an acidified protein drink with great flavour and mouth-feel. David tried different culture blends and stability systems to select and recommend the best solution for the customer. The final product had a fresh taste and excellent shelf-life stability.
Adela Avram is Sales Manager for Food & Health, in Romania. She is a qualified Food Engineer, with over 15 years’ experience in the industry.
Adela’s specific area of expertise is meat applications, and often provides advice to all external collaborators on a project. This includes tests in their processing units, to better understand the manufacturing process.
Neha Deshmukh Patel is the Application Technologist for Food & Health in India. She Neha holds a Diploma in Bakery & Confectionery and a Post Graduate Diploma in Food Packaging & Marketing Management. She has over 13 years’ experience within R&D applications, operations and quality management. Neha is a member of AFSTI, the Association of Food Scientists & Technologists in India and a certified auditor for Food Safety Management Systems. Her area of expertise is in bakery and beverages.
The fully equipped development kitchen in Mumbai only opened in January 2018, but the team is already working with several customers on new developments.
Cherry Wang is the Technical Engineer for Food & Healthy in China. She holds a Masters Degree in Food Technology & Engineering from Nanchang University.
She has 2 years’ experience in the fruit, neutral milk and tea beverage industries.
Some of Cherry’s recent development work includes a solution for an acidified protein drink; resulting in a yoghurt with great flavour, stability and mouth-feel. She has also worked on a collagen jelly project, providing the customer with three different formulations.
Molly Wang is the Technical Manager for Food & Health in China. She has a degree in Food Science and Technology and has more than15yearsofexperienceinthe food industry and has mainly been working on sauces, coatings, meat processing, marinades and seasoning powders.
Some of Molly’s recent development work includes ajam with high oil content which can be used for baking and microwave and baking coatings. One of her biggest achievements has been obtaining the Chinese national invention patent certificate for three new product developments.
Gary Mingyang is the Technical Engineer for Food & Health in China. He has a Master's degree in Food Science and Engineering and has 3 years of experience in the baking industry. Gary mostly works on research and development for new baking products.
Some of Gary’s recent development work include an eggless cake andlong-shelf life solutions for puff pastry.