Editorial Board

Editorial Integrity
Our commitment to creating the world’s most exclusive community of food executives is matched by
our dedication to creating a publication that is unrivalled in its quality of comment and data. We have brought together a unique collection of experts from around the world, who offer our readers real
insight into global success stories, in-depth analysis of industry figures and a look at future trends.

EDITORIAL BOARD MEMBERS

• Institute of Food Research – Catherine Reynolds, head of communications
• Nestlé Research Center – Professor Gary Williamson, head of nutrient bioavailability
• International Food Information Council – David B. Schmidt, executive vice president
• APV Baker – Keith Graham, marketing manager
• Tharp Food Technology –Bruce Tharp, principal
• AIBI - Helmut Martell, secretary general
• BR&L Consulting – Dennis Brandl, founder
• Diageo – John Coppola, global technical director

Click on the name for a biography

PAST AND PRESENT CONTRIBUTORS INCLUDE:

• International Food Information Service - Chris Cattini
• University of Bristol Food Refrigeration and Process Engineering Research Centre – Dr Graham Purnell
• AIBI – Helmut Martell, general secretary
• Leatherhead Food Research – Jonathon Thomas, senior market analyst
• Not just food – Jane Milton, consultant
• Solae – Geri Berdak, director of public affairs
• EFFOST - Thomas Ohlsson, president
• TNO Voeding Nutrition and Food Research - Professor Dr Gertjan Schaafsma
• Bakery Equipment Manufacturers Association - Bob Hirsch, president and CEO
• German Federal Research Centre for Nutrition - Dr Heike Schuchman, head of the Institute of Process Engineering
• Institute of Food Technologists, Mark McLellan, president
• Oregon State University - Dan Farkas, professor emeritus, department of food science and technology