Dalziel Ingredients has announced six appointments, amid heightened demand for its bespoke seasoning blends, cures, functional ingredients and ambient sauces.
Its expanding NPD and Technical team sees four new appointments, alongside new roles in Dalziel’s Quality Control and HR departments.
Katie Richmond joins as NPD Technologist having graduated this year with a first-class honours degree in food science and nutrition from Northumbria University after a one-year placement with Dalziel.
Christine Smith becomes NPD Assistant, analysing product requirements and developing sample concepts and flavours to meet increased demand for samples.
Christina George takes up a placement from Teesside University where she is studying a Master’s degree in Food Science and Biotechnology. Part of her placement will see her focus on snack production and development.
Whilst Lewis Johnson joins as an apprentice working in Technical service.
Elsewhere at Dalziel Ingredients, Josh Upson is appointed as Quality Technologist and Charlotte Oxley joins as HR and Training Co-ordinator. Latterly she worked for the NHS whilst completing her CIPD qualifications.
These latest appointments take Dalziel’s NPD and Technical team to 29 staff advising food manufacturers across the world on flavour trends, market analysis, factory processes, recipe formulations and product quality enhancements.
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 also available as gluten free, halal, kosher and organic.
Dalziel’s NPD director Fran Hutton said: “This is a very exciting time to be joining Dalziel Ingredients, it’s a time of rapid growth and expansion for us.
“We’re building up a first-class NPD & Technical team to meet demand for products that meet fast growing food trends. 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.”