Dalziel Ingredients, the UK’s bespoke seasoning blends, cures and functional blends specialist, has added four new technologists to its ever-expanding team.
Emma Bolam has joined as Specification Technologist. She brings nearly 20 years’ experience to Dalziel, working her way up from preparation operative to quality inspector, junior development chef and NPD technologist, latterly at Mission Foods and before that at Greencore Group.
Ros Scott is appointed as NPD Technologist and joins from Cavanagh & Grey in Carlisle where she worked as process technologist for ready meals. Previously, she studied Food & Nutrition at Sheffield Hallam University.
Romania born Ionela Surugiu becomes Quality Technologist, having specialised in quality assurance since moving to the UK in 2014. Her most recent role was at Blue Earth Foods after three years at SK Chilled Foods.
And James Taylor becomes NPD Assistant having recently graduated from the University of Leeds where he studied chemistry and then gained a Masters degree in Food Science.
Their appointments take Dalziel’s NPD and Technical Services team to 21 staff, advising 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).
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 products are available as gluten free, Halal, Kosher, Organic etc.
Dalziel’s NPD director Fran Hutton said: “We’ve been building up a first-class NPD & Technical team as we continue to develop a global platform for our products. The diversity in our skills sets us apart in terms of our experience and industry knowledge.
“Our focus is very much on innovation, developing new flavour concepts and helping brands tap into the next big food trends. It’s a very exciting time to be joining us.”
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