In this series, British Baker talks to people from across the baking industry to find out about their career path, what their job involves, and the latest trends that are shaping their work.
We’re looking to showcase a diverse range of talent and job types across the industry, so if you’d like to be involved, please email dan.riley@wrbm.com.
Name: Anthony Eyles
Age: 28
Job title: Head of chemistry
Company & Location: Kudos Blends Ltd, Cleobury Mortimer, Shropshire
Education: MChem Chemistry (First-Class), University of York
Tell us about your career so far:
Kudos Blends was my first role after university, and it quickly proved to be the perfect fit. The food industry offered a practical, fast-moving environment where science could be applied in meaningful ways, and the baking sector turned out to be a fascinating space for innovation. From the outset, I was exposed to the real-world impact that chemistry can have on product quality, consistency, and nutrition.
I started working in a laboratory-based role, carrying out quality control testing, supporting research and development projects, and contributing towards new product development. Over time, I was increasingly given opportunities to lead projects, work closely with customers and suppliers, and collaborate across the business. These opportunities to stretch myself, combined with a supportive environment, ultimately led me into a management role overseeing a team of chemists.
How would you describe your job in a sentence or two?
At its core, my role is about supporting the business through technical expertise, problem-solving, and innovation. My team works closely with every department, from production through to sales and customer support, to ensure that we are the chemistry behind baking.
What does a typical day look like for you?
One of the things I enjoy most about my role is the variety that it provides. In a typical week, I might be responding to customer or production queries, sourcing and approving new raw materials, driving forward research and development projects, or reviewing technical data and reports.
My days can be split in several ways between meetings, customer or supplier calls, report writing/reviewing, research, and, when I’m lucky, hands-on work in the laboratory. As a scientist, those lab days are always my favourite days; getting into the detail of a challenge, exploring different variables and creatively finding solutions. The balance between reactive problem-solving and proactive innovation makes the role incredibly engaging.
Tell us about a challenge you’ve faced recently:
Working in a technically-driven environment inevitably brings its challenges, whether that’s managing competing priorities, overcoming development setbacks, or responding to customers and industry pressures. One recent example was a customer request to remove or replace a specific ingredient without compromising product quality or key physical characteristics essential to their process. This became a significant project involving the sourcing of new materials and extensive testing. The result was a product that not only matched the required physical characteristics but also maintained and potentially improved its chemical stability.
What have been some highlights of your career?
There have been many highlights during my time at Kudos Blends, as our work is constantly evolving to overcome new challenges. Seeing research, development and analysis translate into bespoke customer products and getting to watch them launch is always satisfying, particularly when the product provides wider benefits such as reducing sodium intake, offering shelf life extension, or providing customers with significant cost savings in their formulation.
Another standout aspect has been overseeing our patent portfolio. Guiding an innovation through the patent process and seeing it granted after an extensive examination process is a real achievement and a testament to the technical strength of the business. We now have a number of patented products that offer unique, real-world benefits to the industry.
Travel has also been a major highlight. I’ve been fortunate enough to represent Kudos Blends at exhibitions such as ASB’s BakingTech in Chicago and, more recently, the International Baking Industry Exposition in Las Vegas. The exposure to the wider industry, the opportunity to strengthen connections, and being at the forefront of our foray into new markets have reinforced how exciting it is to be at the precipice of bakery innovation.
What’s a common misconception about your role?
Just how much chemistry is involved in baking. In reality, science is fundamental to everything we do.
Kudos Blends’ mission has always been to be the leading supplier of technically driven raising agents, and this has been instilled from the top down throughout its 25-year history. A deep understanding of chemistry allows us to control performance, consistency, and quality, ensuring every raw material and finished product meets exacting standards. That’s why we describe ourselves as “the chemistry behind baking”, because without science, modern baking simply wouldn’t be where it is today.
What advice would you give to young people entering the baking industry?
Stay curious, keep an open mind, and never stop learning. The baking industry offers far more variety and opportunity than many people realise, particularly for those with a scientific or technical background.
Innovation doesn’t come from a static mindset. The most exciting developments I’ve been involved in have come from questioning assumptions, exploring new applications, and building on ideas collaboratively.
Interested in a career in bakery? Check out Foodmanjobs for the latest vacancies
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