Ingredient research

Our food scientists and ingredients specialists help you identify new opportunities for your ingredients that will delight consumers and grow your business.

 

Consumer behaviour and preferences are constantly changing. We know that it’s not enough to keep pace, to stay relevant you need to anticipate the next big trend. Let our team of dedicated experts work with you to make sure your ingredients are perfectly positioned to be part of exciting new developments.

 

For those with commercially available ingredients, our focus is on expanding your horizons with new applications and markets. We can help with:

 

  • Fundamental research to maximise the full potential of your ingredients
  • Product development to showcase your ingredients in targeted applications
  • Concept optimisation and preparation for customer sales events
  • Competitor benchmarking to evaluate performance
  • Ingredient analysis and characterisation
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+44 (0)118 918 4076
foodsales@rssl.com
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When it comes to bringing new or novel ingredients to market, we understand the regulatory complexities you face.

Our multidisciplinary team will interpret dossier requirements and generate the data you need to support your regulatory submission.

 

This specialist knowledge means we can:

 

  • Evaluate your ingredient in relevant food matrices
  • Carry out studies to demonstrate the stability of your ingredient; both as a standalone entity and in finished products
  • Develop and validate analytical methods to meet specific testing requirements
  • Provide informal sensory assessment, subject to availability of toxicology data
  • Assess particle size for nano-material characterisation

Meet our technical specialists

Mark Auty

Internationally recognised food microstructure expert across multiple product categories. Published over 100 scientific papers. Winner of Food and Drink Federation (FDF) Scientist of the Year 2021. Fellow of the Institute for Food Science and Technology and the Royal Microscopical Society.

Carole Bingley

Extensive experience of product development and ingredient evaluation across numerous food categories including plant proteins, vegan meat and dairy alternatives, sweeteners and bulking agents. Fellow of the Institute for Food Science & Technology.

Fred Gates

Extensive experience in food research with particular focus on physical properties and the impact of food processing on product characteristics.

Robert Griffiths

Extensive experience in the analysis, uses and properties of Oils, Fats & Lipids in a variety of food and non-food applications. Current Chairman of the British Standards Institution (BSI) Oilseeds, Fats & Oils Committee. Member of the Society of Chemical Industry Lipids Committee

Barbara Hirst

An allergen management specialist, with broad analytical and technical expertise gained over 20 years in the food industry. Actively involved with industry, clinical and regulatory bodies, as well as patient support groups.

Daniele Leonarduzzi

Material Scientist with many years’ experience in a broad range of industries, linking physical attributes to key process and quality parameters in order to facilitate scale-up and speed up product launches

Ellen Norman

Wide range of chemical analysis experience, with a specialist interest in linking analysis to the process and product. Fellow of the Royal Society of Chemistry and Chair of the Food and Drink Federation residues and contaminants committee.

Paul O'Nion

Experienced chromatographer specialising in flavour and taints analysis using multi-dimensional chromatography, mass spectrometry and troubleshooting. Member of the Industry Advisory Board for CAMS.

David Wright

Experienced materials scientist and microscopist specialising in packaging materials testing and material structure. A Fellow of the Institute of Materials, Minerals and Mining and Institute of Food Science and Technology.

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