Dalziel Ingredients has introduced four new technologists to its new product development and technical services team.
The ingredients manufacturer produces a wide range of dry blends, including seasonings, mixes, rubs and glazes for meat, savoury, vegetarian and vegan products.
Emma Bolam has joined as specification technologist, bringing almost 20 years of experience quality inspecting and NPD technology.
In addition, Ros Scott is appointed as NPD technologist and joins from Cavanagh & Grey where she worked as process technologist for ready meals. Previously, she studied food & nutrition at Sheffield Hallam University.
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.
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.
Speaking of the recent appointments, 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."
Hutton continued: "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."
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
