Dalziel Ingredients, the UK’s bespoke seasoning blends, cures and functional blends specialist, has strengthened its ties with Northumbria University by recruiting students Lauren Wilson and Rachael Yoong on one-year placements in its expanding NPD team.
Lauren, who is studying Marketing Management, is Dalziel’s first student placement in a marketing role. She will focus on market research in food trends, such as flavour, cuisine and menu trends, and customer profiling.
Rachael, a Food Science and Nutrition student, joins as a quality assurance technician. Originally from Malaysia, she came to the UK as part of a degree transfer programme to complete her second and final year studies.
In her new role, Rachael is tasked with testing samples ensuring they meet quality specifications, as well as validating the production lines by swabbing for allergens.
Dalziel has a long association with the university, having taken on 10 food science and nutrition students on work placement since 2008.
Its 15-strong NPD team advises snack food manufacturers across the world on flavour trends, market analysis, factory processes, recipe formulations and product quality enhancements (salt reductions, cleaner labels, flavour boosts, lower usage rates, added protein).
Dalziel takes its responsibility with university placements very seriously, said Dr Julie Young, Programme Leader for the BSc Food Science and Nutrition programmes and Programme Co-ordinator Master of Public Health in Nutrition at Northumbria University: “We have a great ongoing relationship with Dalziel. Our students have a fantastic opportunity to gain real-world experience as part of their degree programme where they can apply their knowledge in practice and we know that they will be exposed to the highest professional standards at Dalziel.”
At its state-of-the-art factory and new product development centre in Gateshead, Dalziel Ingredients manufactures a wide range of bespoke dry blends – seasonings, complete mixes, rubs, glazes, functional blends, batters, flavoured crumbs, snack seasonings, cures and brines for any meat, savoury, sweet, vegetarian or vegan product. Its dedicated gluten free line means its products are available as gluten free.
Together, Dalziel’s NPD team has over 80 years’ experience in the food Industry, explained the company’s NPD director Fran Hutton, who is also a Food Science and Nutrition graduate of Northumbria University.
She said: “The diversity in our skills sets us apart in terms of our experience and industry knowledge. Lauren and Rachael’s roles are key as we seek to develop a global platform for our products.”
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