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Expert in Savoury Flavours, Processed Flavours, Process Design of Savoury Flavours, Food Technology
Available for your Consulting and Expert Witness Needs
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Summary of Expertise:
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Listed with other top experts in: |
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Expert has 26 years experience in Savoury flavors as a flavourist for international companies. Processed flavours, flavour topnotes, snack seasonings, clean label products, process development of extracts and the production of stocks and fonds from meat and bones are a few of his strengths. Expert has done a lot of work as an R&D flavourist working on natural chemicals, discovering of new components and sniffing analysis on a GC-MS.
Expert is a creative starter of new business and has succesfully built up new business from scratch. Expert has a very strong analytical mind and can develop products from scratch. Expert worked on/with distillation, extraction, spraydryers, extruders, reactors, vacuum dryers, blenders, evaporation. Expert has developed concepts for clean label preservative and anti-oxidant systems.
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Expert has been developing with the savoury building blocks products for food service and retail like gravies, sauces, powder bouillons, fonds and glaces. Expert has a wealth of experience in the snack seasoning area and in the development of seasonings. Expert has been developing products which were UHT treated and packed in Tetra packs/Combiblocs and pouches.
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Expert has developed a range of yeast extracts based on spend brewers yeast. Dark yeast extract, high I&G, high glutamic acid and a standard with very clean tastes and no hop bitterness due the use of new technology. Expert developed concepts of clean label processed flavour with the declaration yeast extract only.
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Show Secondary and Basic Areas of Expertise |
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Degree |
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Subject |
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Institution |
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1988
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BS
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Organic Chemistry
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TH Eindhoven
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1984
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BS
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Food Technology
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HAS Bolsward, the Netherlands
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| Years |
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Employer |
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Department |
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Title |
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Responsibilities |
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2007 to
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(Undisclosed)
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Cheif Flavourist
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He is responsible for the development of natural flavours, extracts, clean label products, sauces, gravies, marinades.
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1994 to 2006
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Vika
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Chief Flavourist, Technical Director
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Build up the ingredients and flavour division of the company from scratch.
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1991 to 1994
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Bush Boake and Allen
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Flavour Division
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Senior Flavourist
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He was responsible for the creation of savoury flavours and started processed flavour development and production in the company.
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1989 to 1991
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Quest
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Savoury flavour group
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Flavourist
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He was responsible for seasonings for snacks and meat products and cheese flavours and started Enzyme Modified Cheese development and production.
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1984 to 1989
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International Flavors and Fragences
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Savoury Flavor Group
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Flavorist
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He was first a trainee and later the R&D flavorist in Tilburg responsible for processed flavours, citrus building blocks and sniffing analysis.
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Associations/Societies
He is a Member of the British Society of Flavourist as a fellow
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Recent Client Requests:
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Food processing expert for consulting on Bakers yeast processing.
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Click the green button above to contact
Expert for a free initial screening call regarding your expert consulting needs.
Expert is available for consulting to corporate, legal and government clients.
Remember, your initial screening call to speak with
Expert is free.
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Expert Witness Experience Summary:
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He is capable to translate an idea or request into a product which can be produced and sold commercial. He can reorganize or build up a product development department.
He can make anything within the savoury flavour world and he can develop any product in the savoury product range.
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Click the green button above to contact
Expert for a free initial screening call regarding expert testimony,
litigation consulting and support, forensic services, or any related expert witness services.
A few litigation needs include product liability, personal injury, economic loss, intellectual property
(patent, trademark, trade secret, copyright), and insurance matters. Remember, your initial screening
call to speak with
Expert is free.
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| International Experience: |
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Country / Region |
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Summary |
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2007 to
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New Zealand
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He worked/works on various projects involving extraction, evaporation, extraction, spraydrying of clean label products. Worked on callagen extraction and myosin extraction from meat.
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1990 to 1991
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USA
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He spend in total 5 months on development of spray dried cheese powders for snack seasonings. He did all the pilot plant work and also the upscaling on large scale.
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1992 to 1993
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Australia
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He visited 3 months to develop processed flavours for the Australian market. Identified equipment, did reactions and did factory spraydrying trials
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1992 to 1992
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Singapore
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He worked on Asian style topnotes for fish and savoury products
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1991 to 1994
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UK
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He spend a week a month working in the UK during this time working on savoury topnotes and doing customer projects.
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| Language Skills: |
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| Foreign Language |
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Description |
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English
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He is fluent in English
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German
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He is fluent in speaking and reading, average in writing
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French
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He can communicate on a basic level
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He has a good insight in savoury flavours and especially the trend towards non declareable products
Click the green button above to contact
Expert for a free initial screening call regarding your marketing research, industry research, and company
research needs. For research needs involving multiple experts or secondary research,
a Research Director can be assigned to coordinate the work into a custom report for you as a potentially quicker
and more cost effective alternative to doing this work yourself or hiring a boutique consultancy.
Remember, your initial screening call to speak with
Expert is free.
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| Additional Skills and Services: |
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Training/Seminars
Lecture at the British Society of Flavourist in London in 1993 about processed flavours.
Training course for technical/commercial people in BBA in 1993
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Supplier and Vendor Location and Selection He is used to source new ingredients all over the world and has a wide network in the flavour and food world
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Other Skills and Services
He has a good knowledge of the dairy industry and especially in cheese processing
He has an excellent palate in food and is a very experienced, wine and whisky taster (nosing)
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Education
