Services offered to the Food, Chocolate, Cocoa, and Confectionery Industries include:
- Identifying future technical and operational needs linked to commercial strategy
- Process innovation, development and design
Factory design, equipment specification and commissioning - Working with scientific groups to develop and monitor R&D programmes aligned with business needs
- Operations development, business cost analysis and manufacturing reconfiguration
- Support to organisations undergoing business and cultural change
- Business analysis associated with acquisition and merger projects
- Identification of needs and development of technical support departments
I have over thirty years experience in the Chocolate, Cocoa and Confectionery business and am well placed th help your business grow, solve problems or even survive a crisis. I am a professional engineer with a thorough knowledge of process engineering design, process development, and the technology, recipes and equipment associated with the confectionery and food industries with particular experience in chocolate, cocoa, sugar and sugarfree confectionery, and chewing gum. I also have extensive commercial and operational experience in a wide variety of international environments and in evaluating merger and acqusition cases
I have designed, built commissioned and run a large number of Confectionery and Cocoa factories in locations all over the world as well as developing new technologies to enable both novel and existing products to be made efficiently and with minimum cost and waste
I was co-author of an important paper on primary cocoa processing (The Planter, 1989) which demonstrated the key processing steps and how these can be adapted to produce typical "West African" flavour Cocoas in other locations. particularly India and the Far East.