Reading Scientific Services Ltd (RSSL) has expanded its product development expertise to include a dedicated culinary focus. The move follows the recent appointment of award-winning chef, Dominic Chapman, as culinary creative consultant and will see the strengthened RSSL team work collaboratively with food and drink start-ups, established brands and ingredient suppliers to enhance product innovation and translate concepts into commercial reality.
The consultancy’s aim is to provide a multi-disciplinary service that combines the inventive skills of restaurant chefs with the scientific principles and methods of its technical team.
An approach which will not only allow companies to explore the creative dynamics of the culinary world but also successfully develop products, from concept, through scale-up to market-ready product.
The arrival of Dominic will serve to build on the existing culinary capability within the team - particularly that of food technologist Megan Eade, who has recently achieved advanced patisserie and confectionery qualifications. Together, the pair will be instrumental in driving RSSL’s new culinary offer.
“A culinary perspective during an NPD innovation session, for example, may inspire unexpected flavour directions or ingredient pairings. While insights into the culinary trends can help to shape the development of new recipes or exciting ingredient applications. Given the importance of this pivotal role, we are delighted that Dominic has joined RSSL.
"His unique insights and fresh perspective will be extremely valuable for our clients - both in terms of product development and positioning,” says Kerry Tanner, manager of the Product and Ingredient Innovation department at RSSL.
Commenting on his new role, Dominic said:
“This is an exciting opportunity for me to use my professional training and years of restaurant experience in a completely new way. I’m looking forward to working with RSSL’s experienced food technologists to help companies come up with fresh culinary ideas, successfully develop new concepts and take their products to market."
Having enjoyed a successful career at some of the UK’s best-known restaurants - including Heston Blumenthal’s Fat Duck and the iconic Kensington Place Restaurant - Dominic has since followed his own culinary path. As chef patron of The Beehive, he uses fresh, quality ingredients to create seasonal menus that raise traditional foods to rarefied heights. While his love of world cuisine regularly inspires his culinary creations and informs his involvement with food industry masterclasses.
Learn more about RSSL's Food Research and Development Services:
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About Reading Scientific Services Ltd (RSSL)
Reading Scientific Services Ltd is a global leader at the forefront of scientific analysis, consultancy, product development and training, serving the food, drink, pharmaceutical, healthcare, biopharmaceutical and consumer goods industries.
For more information, please visit www.rssl.com Twitter: @RSSLtd Facebook: @Readingscientificservicesltd