I provide a consultancy service specialising in pharmaceutical and food texture/stabilisation, including the dispersion, hydration and in-use handling of a wide range of natural gums, extracts and emulsifiers to thicken, gel, stabilise and emulsify complex food and pharmaceutical systems. I provide advice regarding the selection and use of combined stabiliser/emulsifier systems, bespoke blended products and cryo-crystallised products in the company range. I also provide assistance to Technical Departments regarding the provision of relevant, accurate and detailed product information and specifications.
I worked for Arthur Branwell & Co. Ltd for 31 years and I now consult after taking the decision to retire from full time employment in 2021. I am a fully qualified Consultant obtaining my first degree in Biological Sciences and my Masters Degree in Food Science and Technology. I have spent 36 years in the food and pharmaceutical sectors and gain pleasure in helping customers to understand complex food systems and to select the most appropriate thickener/gelling agent for the food system and process. I am a member of the IFST ensuring my knowledge remains current and relevant and have HACCP/BRC expertise and FSSC 22000 knowledge (lead auditor).