Fats decide the texture, mouthfeel, shelf life and cost of a large part of the food we eat. I help ingredient suppliers and food manufacturers choose, design and process the right fat systems for their products.
What I can do for you
- Fat blend design for bakery, confectionery, dairy, frying and savoury applications
- Oil processing and blending: fractionation, interesterification and crystallisation behaviour
- Specialty fats, shortenings, margarines and butter mélanges
- Application testing and technical support for customers
- Ingredient sourcing and deployment strategy
Questions I often help answer
- Which fat system gives us the right texture at the lowest cost?
- How do we move away from palm or hydrogenated fats?
- Why is our product showing bloom, graininess or oil separation?
Relevant experience
I led the oil processing and fat blends team at Unilever R&D, managed bakery and product groups at Bunge Loders Croklaan, and led application teams at Ingredion and IFFCO.