Amy Jackson, Bakery Technologist
I’ve been with Tate & Lyle for the past six and a half years. I’m one of two bakery technologists based in Mold, UK, within the Applied Technical Service Centre team, covering Dairy, Bakery and Soups, Sauces and Dressings (SSD). We are part of a wider EMEA team with global interactions too and we work on a variety of customer related projects, depending on their specific needs or requests, such as reducing sugar and recommending recipe changes to meet with consumer demand. Previously I supported bakery customers from the UK and France, but now I support those in Italy, the Balkans and Scandinavia too.
There is such variety in my role, even on a day-to-day basis. I have to produce a great deal of recipe recommendations, whereby I’m given a brief by the customer who is seeking a specific goal, such as a target level of sugar reduction. This can also involve trial work in our pilot plant, or trials at the customer, scaling up from our test bakery to the factory. Our commitment to our customers means we are often required to find a solution in a very short time frame.
Finding new nutrition-focused solutions remains a major consideration for many producers. Sugar-reduction remains a complex challenge in the bakery sector, so we help our customers to understand the changes we’re recommending and their impact on the final product which helps build their knowledge.
I really identify with the fact that Tate & Lyle is a global brand and it’s well known in the market. Here at our Mold site, we work incredibly closely together. It’s extraordinary to see how we all work together across our other sites too.
I’ve learned to become more aware of my own safety, and those around me, thanks to the safety culture gained from working at Tate & Lyle. In fact, it’s had an impact across all aspects of my daily life, including my drive home.
Amy is one of five shortlisted contenders for the title ‘Food Scientist of the Year’ in the UK Food and Drink Federation Awards 2018. Read the Press Release.