ABOUT
Professor Paul Berryman is an Expert Witness and Consultant to the Food & Drink Sector.
EXPERIENCE
Since 2013, Paul has been owner-Director of Berryman Food Science Ltd, a consultancy specialising in food science, food law and expert witness services.
Clients include a wide range of organisations from industry, government, trade bodies and academia.
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Paul represents major food companies as Expert Witness in legal disputes needing his unique combination of science and food law knowledge.
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Currently, Paul is the Technical Adviser to the Health Food Manufacturers' Association (HFMA) advising a wide range of food supplement producers on food law, science and technical issues.
From 2014 to 2020, he was Food & Drink Specialist for the Department for International Trade (DIT), advising overseas companies on UK R&D and investment opportunities.
Between 2005 and 2013, Paul was Research Director, then Chief Executive of Leatherhead Food Research, a 150-strong research centre providing scientific and legal services for the food sector. Leatherhead’s platforms are nutrition, sensory science, food safety, innovation (NPD) and regulatory advice.
Previously, Paul was Hampshire County Council’s Head of Science and Food Standards. An expert in food law and food science, he directed an Official Food Control Laboratory and was appointed as Public Analyst to 35 Local Authorities. He also directed the Food Trading Standards Department, so has expert knowledge on food law enforcement, major product recalls and advising food businesses on how to comply with food law and standards.
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Paul's latest book is Advances in Food and Beverage Labelling, published by Elsevier.
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PROFESSIONAL APPOINTMENTS
Paul is the chair of the Government Chemist Program Expert Group which oversees the referee food analysis function of the LGC.
Previous Non-Executive Director positions include SVA Ltd, AIRTO - a network of 50 research centres, the Institute of Food Science & Technology and the Food Processing KTN. He was also a Consultant to SGS Ltd, which provides advisory, scientific testing and innovative IT services for the major UK food retailers.
He was an Expert Advisory Board Member of Food for Health Ireland (FHI) a collaboration between Irish Universities and the Dairy Industry to develop new functional ingredients.
Paul served on three BBSRC panels including Bioscience for Industry plus the steering group of DRINC – a £12m initiative to fund industry-relevant University research. He also sat on three UK Food Standards Agency committees.
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Paul is a visiting Professor at the University of Reading, School of Chemistry, Food and Pharmacy. This recognises his contribution in establishing the Agri-Food Training Partnership (AFTP). Between 2018 and 2018, Paul served as Executive Board Member to the AFTP. www.aftp.co.uk
QUALIFICATIONS
Paul has four science degrees and two business degrees:
- PhD Science Strategy
- MBA
- MChemA
- MSc Analytical Chemistry (Distinction)
- BSc (Hons) Applied Chemistry
- HND Food Technology (Distinction)
The MChemA is the statutory Public Analyst qualification awarded by the Royal Society of Chemistry. It is crucial for Expert Witness work.
He is also a Chartered Chemist, Chartered Biologist and Chartered Scientist.
Paul is a Fellow of: the Royal Society of Chemistry, the Royal Society of Biology and the Institute of Food Science & Technology.
ABOUT
Alex Berryman is our New Product Development Specialist
EXPERIENCE
Since 2021, Alex has delivered a range of NPD projects for our clients including:
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Exciting new nutritionally improved doughnut for London-based manufacturer, now supplying major UK retailers.
Development of nutrition bar for company helping humanitarian aid agencies, including ingredient sourcing, scale-up and selection of manufacturing partners.
Working with NPD Company Froghop to develop recipe and source ingredient suppliers for cheese biscuit project.
From 2016 – 2021, Alex worked as Development Technologist at the global bakery ingredient manufacturer Bakels Ltd in Bicester, Oxfordshire. During this time, he undertook numerous concept-to-launch development projects, including supermarket products, supporting industrial customers and creating brand new products for wholesale markets. Example projects are:
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Development of new "Buttercream" icings for confectionery applications.
Bread baking trials and analysis for evaluation of new enzymes.
Emulsion strength evaluation using novel centrifugation techniques.
Bench-marking exercises to develop new replacement products.
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Alex also has 3 months experience as a Product Information Adviser for Ashbury Global. This included checking trade labels and specifications for regulatory compliance for a major food retailer.
Prior to 2016, Alex enjoyed a placement at Campden-BRI where he developed reduced-calorie milkshakes by using novel sweeteners (Stevia and Monk Fruit). He also helped with an aerated pasta project (an innovative way to improve satiety) and passed an industry-focussed nutrition and health claims course. Placements at Leatherhead Food Research Ltd (sensory testing) and Bakkavor (NPD) also informed Alex's career choice.
CURRENT ACTIVITIES
Current projects include:
• Starting a small-scale Craft Brewery, BMAN Brewery Ltd, developing new IPA beer recipes and building a fully operational nanobrewery. Now supplying a range of specialist bottle shops and pubs in the Oxfordshire area.
• Completed bakery research projects into Vegan and Gluten Free Cakes
QUALIFICATIONS
Alex holds a BSc (Hons) in Nutrition from Oxford Brookes University. He has also completed an MSc Food Science at the University of Reading following 4 years of part-time study. He uses his up-to-date scientific education to elevate the projects he works on, leading to an informed and methodical development style.