Peter Headridge has 27 years’ experience in the food industry and will lead the research body’s science and technology divisions.
Headridge became vice president of R&D, quality, nutrition and regulatory for Europe, the Middle East and Africa at the Kellogg Company in 2012, before leaving to become a consultant in 2019.
Barbara Lunnon has also joined Campden BRI as associate director – consulting (science).
Lunnon joins from CSM Bakery Solutions, where she was director of product marketing responsible for strategy development and implementation for various baked goods and cake portfolios.
She will be responsible for Campden BRI’s science-led consultancy activities.
Dalziel’s four new appointments
Meanwhile, Gateshead-based blends specialist Dalziel Ingredients has hired four new technologists.
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 has been appointed 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.
Romanian-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.
Finally, James Taylor becomes NPD assistant, having recently graduated from the University of Leeds where he studied chemistry before gaining a master’s degree in food science.
Expanding technical services team
Their appointments take Dalziel’s NPD and technical services team to 21. The department advises food manufacturers on flavour trends, market analysis, factory processes, recipe formulations and product quality enhancements.
Dalziel NPD director Fran Hutton said: “We’ve been building up a first-class NPD and 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.”