Speaker details
Food additive legislation seminar, 25 March 2010
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
Darren Staniforth
Staniforth Consulting
Darren Staniforth has been an independent food technology consultant for three years
For the ten years prior to setting up Staniforth Consulting, Darren was Group Applications Manager for Synergy Flavours (part of the Carbery Group). Here, he established the Applications Department; dedicated to evaluating the flavourings being developed the Flavour Creations Team, as well as providing customer presentations using industry appropriate ingredients and processes.
This lead to an 'Ambassadorial' role, travelling between the group sites in the U.K., U.S.A. and Ireland and liaising with the company agency in Russia.
Previous roles have included product and process development positions with McCormick (Europe), the Milk Marketing Board and Reading University´s School of Food Bioscience.
Staniforth Consulting was established in 2007, to provide two distinct services to the food and beverage industry:
1 Product development (including label copy)
2 Bespoke in-house training
a. Ingredients
b. Product development
c. Process development
Clients range from start up businesses, in need of expert advice, to large multi-nationals, wishing to stretch their skills sets.
James Ridsdale
Food Standards Agency
James graduated from the University of Bristol with a PhD in Microbiology in 1998.
He has worked for the Food Standards Agency since its inception in 2000, and prior to this, for the Ministry of Agriculture Fisheries and Food (now Department for the Environment, Food and Agriculture) Chief Scientist Group.
In this time, he has worked as a research project manager and policy officer in the areas of food and dairy hygiene, contaminants and GM/novel foods, as well as a stint as the Deputy Chair's Private Secretary.
James is currently a Senior Scientific Officer in the Agency's Food Additives Branch. The post involves oversight of the food additives research and surveillance programme and policy responsibility for food flavourings, enzymes, sweeteners and processing aids.
James represents UK government on the European Commission Working Group on Flavourings and took part in Council discussions on the Food Improvement Agents Package.
James is a Member of the Society for Biology (MSB) and a Chartered Biologist (CB).
Glynis Griffiths
Food Standards Agency
Glynis has worked in the Food Standards Agency since its creation in 2000. She has been heavily involved in all aspects of additives legislation during that time, including international negotiations on the Codex Committee on Food Additives (CCFA), and the EU negotiations on the Food Improvement Agents package. She also helped to draft the UK enforcement provisions for the new Food Additives Regulation 1333/2008.
Glynis is the UK representative on two Brussels working groups dealing with issues related to Regulation 1333/2008. The first of these has established a new EU food categorisation system for additive control purposes, the second is aiming to create new EU harmonised controls on additives used in additives and enzymes, and carriers used in nutrients.
Anton Alldrick
Campden BRI
Anton Alldrick is Special Projects Manager within the Cereals and Cereal Processing Division at Campden BRI, the world's largest, independent, membership-based food research and development organisation.
Anton obtained a BSc. and PhD from the University of London. Before joining the Research Association in 1990, he worked in a number of laboratories in the US, UK and Switzerland in the areas of nutrition & toxicology. He currently provides consultancy and project management services in the areas of product/process design and optimisation as well as nutrition and toxicology.
John Hammond
Campden BRI
A food scientist by training, John Hammond is Head of Information & Legislation at Campden BRI, the world's largest independent membership-based food and drink research establishment.
He is responsible for the provision, from the Campden site, of technical information services, including advice, publications and training on food law.
John joined what was then the Flour Milling and Baking Research Association as Assistant Director, Communications in 1995 and has stayed during the mergers, firstly with the Campden Food and Drink Research Association and then, more recently, with BRI.
Before joining FMBRA, John worked for eleven years at the Food and Drink Federation, where he was concerned with the development of many aspects of food legislation. He began his career at the Laboratory of the Government Chemist, developing methods of analysis to help support the enforcement of food legislation.
Philip Richardson
Campden BRI
Philip Richardson is Head of the Food Manufacturing Technologies Department at Campden BRI. By background he is a Chartered Chemical Engineer and has practical and managerial experience gained from working in the food industry and also in a number of roles during his 25 years at CCFRA.
During his career at CCFRA, his research activities have focused on aseptic technology, canning, microwave heating, process simulation and sensors and process control
He has been involved in the development of safe reheating strategies for food products, an activity that led to him being awarded an industrial prize for scientific excellence.
He has an extensive publication list in a broad range of areas related to food manufacturing including three edited collections specifically on thermal processing.
His current responsibilities are for the team at Campden BRI supporting the food industry in process development, product development, food packaging and with HACCP/QA services.
These consultancy, training and research activities whilst focused in the UK are global. He has been involved in a number of European R&D programmes helping to build the RA's involvement in international R&D related to food processing technologies. He is currently active working internationally for Campden BRI in many countries including Mexico and South Africa.
Sue Keenan
Campden BRI
Sue Keenan is the Information Officer at Campden BRI. She joined the Information and Legislation Department in March 2007 since when she has been involved in providing the technical information service to members and staff as well as contributing to a number of technical projects and services.
A graduate biologist with an MSc in Information Science, Sue has extensive information experience having previously been Information Manager at a speciality chemical manufacturer where she was responsible for providing toxicity, health and safety, legislative and general information. She has also worked for a company involved in the storage and transportation of frozen foods where she was responsible for both the day to day operations and company policy documentation.
Youri Skaskevitch
Association of Manufacturers and Formulators of Enzyme Products
Youri Skaskevitch has been working with the Association of Manufacturers and Formulators of Enzyme Products - Amfep - since early 2006. He covers three major areas of activities of Amfep which correspond to the three major areas of application of enzymes: food, animal feed and technical (detergents, textile, paper, biofuels).
Before that, he worked as a journalist for a media conglomerate, TV project co-ordinator, consultant for a market access consultancy, project manager in a diplomatic mission, researcher-analyst for a governmental think-tank and consultant for an international management consultancy firm.
Youri Skaskevitch read political sciences, management, law, EU studies, and communications. He has co-authored a number of publications in the area of EU affairs and international trade law and practice.
He was Born in Potsdam (Germany) and now established in Brussels (Belgium).
Bruce Henry
Phytone Ltd
Bruce Henry, BSc, MSc, CSci, FIFST, is Technical Director of Phytone Ltd, the UK based manufacturer of natural food colours and plant extracts. He is also President of the Natural Food Colours Association, a trade association representing manufacturers of natural and nature-identical food colour worldwide.
He studied Biochemistry at Birmingham University and Food Technology at Reading University and has spent all his career working with a wide range of plant extracts from essential oils and spice oleoresins to grape anthocyanins and annatto colorants.
He is currently involved in the production of grape polyphenols and of porphyrin derivatives from chlorophyll.
