Amy Jackson, bakery technologist at Tate & Lyle PLC (Tate & Lyle), has been named as one of five contenders for Food Scientist of the Year in the UK Food and Drink Federation Awards 2018.
Jackson has been shortlisted for her work helping bakers across the UK and Europe to reduce sugar, fat and calories in their cakes, biscuits and other baked goods.
From Tate & Lyle’s technical service centre and ingredient blending facility in Mold, Flintshire, she has adapted hundreds of product recipes to improve their nutrition profile, without compromising taste or texture, and has helped bakery customers to implement these changes at their sites.
“It’s a real honour to be shortlisted for this national award alongside leading brands and industry peers,” said Jackson. “Nutrition and bakery have always been passions of mine and it’s really rewarding to be able to help customers to make their pastries, muffins, pies and celebration cakes that bit healthier without compromising on taste.”
Also shortlisted for the award are Premier Foods’ Mike Jordan, Nestle UK’s Stephanie Marty-Terrade and Simon Flanagan and Rob Griffiths from RSSL, which recently opened an acrylamide laboratory.
Her work is particularly pertinent given the increased pressure on bakery, and other, manufacturers to reduce the amount of sugar in their products. It was revealed earlier this year that food and drink suppliers had fallen short of government targets to reduce sugar.
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