Qualifications
- BSc: Reading Food Science
Latest publications
- Ancient grains: development of products from quinoa flour - R&D 449
- An updated review of approaches to reduce sugar in food and drink products and clean label considerations - R&D 447
- Development of a sausage roll with vegetables - R&D 446
- Novel sweetening ingredients – considerations for use - R&D 433
- Chia Seeds – considerations for use - R&D 420
- Insects – considerations for use in food and drink products - R&D 419
- A summary of changes to the regulation of novel foods - R&D 408
- Reducing fat and sugar in baked goods - R&D 403
- Considerations for calorie reduction in beverages - R&D 398
- Development of reduced sugar beverages - R&D 397
About
Rachel has worked here at Campden BRI since 2009, initially as a packaging technologist, and joined the Product Innovation team in 2011. Rachel's responsibilities as Product Prototyping Team Lead include contract product development for a wide range of food and beverages as well as being involved in processing trials for clients within Campden BRI's pilot plant facilities.
Areas of interest
- Heat preserved foods
- Plant based
- Sugar reduction
- Product prototyping
- Product development
Specific areas of expertise
- Heat preserved foods
- Beverages – production and processing
- Infant food – production and processing
- Sugar reduction
- Product prototyping
- Pilot plant
- Research and development