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 Expert  728936

Expert in Savoury Flavours, Processed Flavours, Process Design of Savoury Flavours, Food Technology

Available for your Consulting and Expert Witness Needs

New Zealand
Education Work History Career Accomplishments Consulting Services Expert Witness Market Research

Summary of Expertise:

Listed with other top experts in: 

Expert has 26 years experience in Savoury flavors as a flavourist for international companies. Processed flavours, flavour topnotes, snack seasonings, clean label products, process development of extracts and the production of stocks and fonds from meat and bones are a few of his strengths. Expert has done a lot of work as an R&D flavourist working on natural chemicals, discovering of new components and sniffing analysis on a GC-MS. Expert is a creative starter of new business and has succesfully built up new business from scratch. Expert has a very strong analytical mind and can develop products from scratch. Expert worked on/with distillation, extraction, spraydryers, extruders, reactors, vacuum dryers, blenders, evaporation. Expert has developed concepts for clean label preservative and anti-oxidant systems.

flavor chemistry

Expert has been developing with the savoury building blocks products for food service and retail like gravies, sauces, powder bouillons, fonds and glaces. Expert has a wealth of experience in the snack seasoning area and in the development of seasonings. Expert has been developing products which were UHT treated and packed in Tetra packs/Combiblocs and pouches.

food-seasoning product

Expert has developed a range of yeast extracts based on spend brewers yeast. Dark yeast extract, high I&G, high glutamic acid and a standard with very clean tastes and no hop bitterness due the use of new technology. Expert developed concepts of clean label processed flavour with the declaration yeast extract only.

yeast extract

Show Secondary and Basic Areas of Expertise

Year   Degree   Subject   Institution  
1988   BS   Organic Chemistry   TH Eindhoven  
1984   BS   Food Technology   HAS Bolsward, the Netherlands  

Work History:
Years   Employer   Department   Title   Responsibilities

2007 to





Cheif Flavourist


He is responsible for the development of natural flavours, extracts, clean label products, sauces, gravies, marinades.

1994 to 2006





Chief Flavourist, Technical Director


Build up the ingredients and flavour division of the company from scratch.

1991 to 1994


Bush Boake and Allen


Flavour Division


Senior Flavourist


He was responsible for the creation of savoury flavours and started processed flavour development and production in the company.

1989 to 1991




Savoury flavour group




He was responsible for seasonings for snacks and meat products and cheese flavours and started Enzyme Modified Cheese development and production.

1984 to 1989


International Flavors and Fragences


Savoury Flavor Group




He was first a trainee and later the R&D flavorist in Tilburg responsible for processed flavours, citrus building blocks and sniffing analysis.

Career Accomplishments:

He is a Member of the British Society of Flavourist as a fellow

Consulting Services:
Recent Client Requests:
  • Food processing expert for consulting on Bakers yeast processing.
Click the green button above to contact Expert for a free initial screening call regarding your expert consulting needs.  Expert is available for consulting to corporate, legal and government clients.  Remember, your initial screening call to speak with Expert is free.

Expert Witness:
Expert Witness Experience Summary:
He is capable to translate an idea or request into a product which can be produced and sold commercial. He can reorganize or build up a product development department. He can make anything within the savoury flavour world and he can develop any product in the savoury product range.
Click the green button above to contact Expert for a free initial screening call regarding expert testimony, litigation consulting and support, forensic services, or any related expert witness services.  A few litigation needs include product liability, personal injury, economic loss, intellectual property (patent, trademark, trade secret, copyright), and insurance matters.  Remember, your initial screening call to speak with Expert is free.

International Experience:
Years   Country / Region   Summary
2007 to   New Zealand   He worked/works on various projects involving extraction, evaporation, extraction, spraydrying of clean label products. Worked on callagen extraction and myosin extraction from meat.
1990 to 1991   USA   He spend in total 5 months on development of spray dried cheese powders for snack seasonings. He did all the pilot plant work and also the upscaling on large scale.
1992 to 1993   Australia   He visited 3 months to develop processed flavours for the Australian market. Identified equipment, did reactions and did factory spraydrying trials
1992 to 1992   Singapore   He worked on Asian style topnotes for fish and savoury products
1991 to 1994   UK   He spend a week a month working in the UK during this time working on savoury topnotes and doing customer projects.

Language Skills:
Foreign Language   Description
English   He is fluent in English
German   He is fluent in speaking and reading, average in writing
French   He can communicate on a basic level

Market Research:
He has a good insight in savoury flavours and especially the trend towards non declareable products

Click the green button above to contact Expert for a free initial screening call regarding your marketing research, industry research, and company research needs.  For research needs involving multiple experts or secondary research, a Research Director can be assigned to coordinate the work into a custom report for you as a potentially quicker and more cost effective alternative to doing this work yourself or hiring a boutique consultancy.  Remember, your initial screening call to speak with Expert is free.

Additional Skills and Services:

Lecture at the British Society of Flavourist in London in 1993 about processed flavours. Training course for technical/commercial people in BBA in 1993

Supplier and Vendor Location and Selection

He is used to source new ingredients all over the world and has a wide network in the flavour and food world

Other Skills and Services

He has a good knowledge of the dairy industry and especially in cheese processing He has an excellent palate in food and is a very experienced, wine and whisky taster (nosing)


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