Charles Speirs, bakery science manager, Campden BRI
Charles Speirs’ enthusiasm to building and strengthening the science behind baking has been acknowledged as pioneering. Speirs has extensive knowledge on ingredients and formulation strategies for the sector and has often been looked to for his forward-thinking ideas on future new product development efforts. Specifically, Speirs has worked on innovative fat reduction techniques using algae.
Asked what his proudest moments of 2014 have been, he said:
“I have many proud achievements this year - many involve confidential client work which I clearly cannot share! One piece of news I can share is that my pioneering work on fat reduction using a novel gel in oil emulsion system, which has been supported by the Campden BRI membership, is attracting increasing interest from the bakery sector.”
