Campden BRI conference - New ingredients, new processes: managing established risks

Pete Headridge, CEO, Campden BRI

Pete has worked in the food industry for over 30 years after studying Food Science at Nottingham University and obtaining an MBA at the University of Durham. He has a pedigree of 21 years of executive experience within the Kellogg company in various technical and commercial roles and latterly was a member of the European Executive Leadership Team. Peter joined Campden BRI in 2020 as Chief Operating Officer and was instrumental in setting the new strategic direction of the business. In 2021 he was promoted to the CEO role where he has further developed the executive team and led the campaign for sustainable organic growth. Peter is a Fellow of the Institute of Food Science and Technology and sits on the Scientific Committee. He is a passionate senior technical R&D, quality, nutrition and regulatory executive with extensive experience in leading, creating and delivering incremental innovation and reformulating heritage brands across numerous categories and geographies.

Alec Kyriakides, Chair

Alec is a highly respected food safety expert with extensive experience in the food and drink sector. Having started his career as a microbiologist, he spent 28 years with Sainsbury’s in various technical, safety, supplier and product quality roles and his last executive role was Head of Technical Operations. He has been involved with Campden BRI throughout his career, serving as Chair from 2017-2020 and is a current board member. In addition to his consultancy work, Alec holds several Board roles including as Board Trustee of the Institute of Food Science and Technology, Chair of the BRCGS International Advisory Board, Chair of Safe to Trade Technical Standards Committee, Member of the LGC Science Advisory Board and Member of the Advisory Committee on the Microbiological Safety of Food. Alec has been an active thought-leader, author, speaker, and food safety industry expert and brings a wealth of scientific knowledge with him.

Rupert Ashby, British Frozen Food Federation (BFFF)

Rupert Ashby succeeded Richard Harrow as chief executive in July 2022.

He joins the BFFF from the Country Land and Business Association (CLA) where he had been the director of membership and regions since 2012.

His early career was spent at the Co-operative Group running several of their farming businesses before moving to their Manchester headquarters as a marketing project manager. His farming experience included growing vining peas, broccoli, cauliflowers and chipping potatoes for the frozen food industry.

He initially joined the CLA as a regional director in the South East region before taking on a role in London, where he lead the Regional and Membership teams. He was a member of the CLA Board and was responsible for the retention and recruitment strategy for the association.

Michael Adams, Campden BRI

Mike has worked in the food and beverage industry since 2006. Before joining us at Campden BRI in 2016, Mike worked in technical, quality and R&D roles within Mission Foods, PepsiCo, and Holland & Barrett. Mike studied for a BSc (Hons) in Microbiology at the University of Manchester, graduating in 2005.

Mike’s team support various clients, providing innovation services, research and analysis across a wide range of products, using our state-of-the-art laboratories and pilot plant facilities.

Bert de Vegt is Global Vice President and General Manager for the Food Protection & Preservation business at Kerry, having joined in 2021. Prior to Kerry, Bert was Managing Director at Micreos Food Safety, a Dutch Biotechnology company. Bert’s leadership of Micreos built on over twenty years of experience at Cobion/Purac in Food Safety and Biotechnology holding roles of increasing responsibility across the Netherlands, North America and Brazil since in 1995. In his career, Bert enjoys being in the Food Preservation business, being on the crossroads of innovation, business development, marketing and sales.

Bert has a Masters in Food Science from Wageningen University and an MBA from Nyenrode Business University.

Craig Leadley, Campden BRI

From more than 30 years in the food and drink industry, the majority of which spent supporting clients and conducting research here at Campden BRI, Craig has a vast range of knowledge and experience, as well as extensive industrial and academic connectivity.

Over his career he has built our multi-partner collaborations, developed grant applications, overseen our research programme, and been involved in food preservation and manufacturing (with a particular focus on thermal processing and emerging technologies, about which he has published a number of books and journals).

Craig supports companies with accessing grants, and is currently focused on start-up and small to medium-sized enterprises (SMEs) through grant funding.

Helen Arrowsmith, Campden BRI

Helen uses her knowledge of UK and harmonised EU legislation relevant to the food/drink industry, as well as experience working with food allergens, to provide advice and consultancy, deliver training and present at national and international events on these subjects. Helen joined Campden BRI in 2004 and worked her way up to the position of Team Leader of the Food Allergens Team, where she managed the provision of technical contract services in food allergen detection, provided interpretation of testing results and consultancy on testing for food allergens and cleaning validation. She joined the Campden BRI Regulatory Affairs team in 2014. Helen has co-authored guidance documents for the food industry and manages publication of Campden BRI’s Food Law Alert. Prior to joining Campden BRI Helen obtained a BSc (Hons) degree in Agriculture and Food Science, specialising in food microbiology, and a PhD in environmental microbiology, both from the University of Nottingham.

Sabina Joined Campden BRI in 2019 as a laboratory technician in Microbiological Analytical Services after completing a BSc in Biological Sciences from the University of Plymouth.

Sabina is now working in Microbiology Safety and spoilage as a project manager specialising in challenge and shelf-life testing of a wide range of food and drink products.

Sabina is a Research Scientist MRes apprentice with Aston University which involves conducting a multidisciplinary research project focusing on the safety, quality, and functionality of plant-based meat alternatives.