Former Kellogg’s VP and CSM director join Campden BRI

Campden BRI new COO

Peter Headridge has been appointed as Chief Operating Officer at Campden BRI, the food safety and testing company based at Chipping Campden.

Peter has more than 27 years’ experience in the food industry and was the former Vice President of R&D, Quality, Nutrition (Health & Wellness) & Regulatory EMEA at the Kellogg Company. He will lead and oversee the organisation’s science and technology divisions.

Barbara Lunnon has also joined as Associate Director, Consulting (Science). Barbara joined from global bakery leader CSM Bakery Solutions where she was Director of Product Marketing responsible for strategy development and implementation for various baked goods and cake portfolios. She began her career at Unilever. She will be responsible for Campden BRI’s science-led consultancy activities.

Campden BRI provides the food and drink industry with the practical scientific, technical and advisory services needed to ensure product safety and quality, process efficiency and product and process innovation. It has more than  2,500 member companies in 80 countries.

In February, Campden BRI also announced that it has begun research into developing techniques to help the food industry produce cost-effective protein-rich ingredients from plants.

Ingredients research team leader, Tiia Morsky, who is leading the project, said: “The rise in veganism and flexitarian diets requires products to be free from animal-based ingredients. The food industry is responding by seeking to develop or reformulate products with plant-based protein ingredients, but this is no easy task. Manufacturers can become confused about which plant-based proteins are available to them, which are most suitable for their product and how they will function during new product development.”

The research will compare different processing techniques and parameters, such as equipment, time and temperature to understand the impact they have on yield and protein functionality. The project then aims to optimise the nutritional value and technical performance of these ingredients – providing manufacturers with more plant-based protein option

Over the next two years the project will investigate different processing methods and assess more plant-based ingredients to determine how they perform in meat and dairy alternatives and bakery products.