Dalziel Ingredients, the UK specialist in bespoke seasoning blends, cures and functional ingredients, has strengthened its new product development team with the appointment of Alex Ramsay and Ellen Brimacombe as NPD technologists.
Alex Ramsay joins from Orchard House Foods and brings two years’ experience in process development, having previously graduated with a degree in food science and nutrition from Northumbria University.
She will work closely with production and quality teams at Dalziel’s NPD and manufacturing centre in Gateshead, which now manufactures a broader range than ever of bespoke and diverse ingredients.
Ellen Brimacombe has joined from Symington’s after 14 months in the food industry, having graduated with a degree in food science and nutrition from Sheffield Hallam University.
Ellen’s new role sees her strengthening Dalziel’s product matching, concept development and sample creation expertise.
And she brings account management skills from previous roles outside the food industry.
Working with the customers and Dalziel’s sales team, Ellen will analyse product requirements and develop sample concepts and flavours to fill gaps in the food industry.
And starting in July, student Katie Richmond joins on year placement from Northumbria University where she is studying food science and nutrition.
Dalziel has a strong association with the university, with Katie being one of many students it has taken on work placement since 2008.
Dalziel’s 13-strong product development team advises food manufacturers across the UK on flavour trends, market analysis, factory processes, recipe formulations and product quality enhancements (increasing yields, salt reductions, improved texture and fat reduction).
NPD manager Fran Hutton said: “The diversity in our skills sets us apart in terms of our experience and industry knowledge. We have a real passion for food and everything that encompasses it.
“We meet our customers’ needs with quick turnaround of samples, up-to-date knowledge of legislation, guidelines and policies, and an in-depth knowledge of the market. We keep on top of current market data, food trends and flavour predictions.”
All Dalziel Ingredients’ products – seasonings, complete mixes, rubs, glazes, functional blends, flavoured batters, flavoured crumbs, snack seasonings, cures and brines – can be developed as gluten free at Dalziel’s purpose built, BRC accredited dry blending site. And existing products can reformulated as gluten free.
For more information, contact Dalziel Ingredients on 0191 469 3078, email: firstname.lastname@example.org