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  • Flavour Academy
    "Me and my team learnt a great deal during the day, very informative and very enjoyable".

Flavour Academy

Welcome to our Flavour Academy November 2015 web page.

We hope you had an enjoyable and informative day on Thursday 19h November, the Create Flavours team all enjoyed meeting you and many thanks for coming along.

We really appreciate you taking the time out of your busy schedules to attend and if you have any colleagues that you think may benefit from attending our next academy please let us know.

If you would like copies of any of the presentations please contact Linda – lmoxham@createflavours.com

 

 

 

 

SPEAKER PROFILES

 David Baines Ph.D, CChem, FRSC, C.Sci, FIFST, FRSPH

David Baines has been running his consultancy, Baines Food Consultancy Ltd, since 1997 specialising in food flavourings with specific expertise in cooked flavours derived from the Maillard reaction and dairy flavourings generated through the use of enzymes. He is an expert in flavour legislation providing advice to clients and has worked across five continents with fifteen flavour companies developing bespoke savoury and dairy flavours and with food companies to generate greater flavour impact in processed foods and beverages.

As a qualified professional trainer he is involved with courses and lecturing at Leatherhead Food Research, Reading University and Bath Spa University and runs his own flavour courses in addition to bespoke flavour courses for clients such as Mars, GSK, P&G, Pepsico, along with a number of international and regional flavour companies.

 

Richard Seal BA

Richard Seal is the Managing Director of Food Dynamics Ltd. a consultancy, set up in 1995, that specialises in the development of food products and the application of food ingredients.

Since its inception Food Dynamics has worked with over 60 clients ranging from Multinationals such as Unilever, Proctor and Gamble and IFF to entrepreneurial start-ups. Richard has worked with clients across the globe in countries such as Egypt, Chile, Vietnam, USA, Holland and Saudi Arabia. Since 2008 Richard has been involved in the creation and execution of bespoke training courses on flavours and their applications. He lectures regularly at the Leatherhead Food Research Institute and at Reading University.

 

Nick Dyson BSc

Nick started his career in 1985 as Trainee Flavourist at Barnett & Foster in Wellingborough. The company was acquired by Danisco in 1997 and he remained at the company until 2001.

He left to join Synergy in 2001 as Senior Flavourist. He later joined Sensient Flavours as Technical manager in 2008.

His experience is primarily sweet and savoury creative topnote development, botanical extracts and seasonings development. He has travelled extensively and worked as a flavourist abroad in the USA, Asia and Europe.

He joined Create Flavours in 2012 as Technical Director.