I spent 27 years with United Biscuits /pladis in their Global R&D team, most recently leading the Global Ingredients Expertise team in which I operated as the company subject matter expert for cocoa, chocolate and coatings. During that time, I led the ingredients value improvement program with a YOY £10M savings challenge. This was alongside leading all chocolate recipe development for McVitie’s (Jaffa Cakes, Penguin, Choc Digs etc), chocolate operational optimisation across UK/NE sites and all chocolate process training at their 30,000T/yr chocolate refinery and user sites. Since 2018 I’ve worked as an independent chocolate and cocoa consultant supporting manufacturers in the chocolate, cocoa, confectionery, biscuits and cake categories on short-, medium- and long-term projects to increase productivity, improve quality and minimise costs. My corporate client list includes ADI Group, Border Biscuits, Brighter Foods (THG), Burtons Biscuits, Cerealto, Deans of Huntly, Dream Chocolate USA, Elkes Biscuits, Farmhouse Biscuits, Forsan Foods, Fox’s Biscuits, Halo Foods, Hotel Chocolat, Jaffa Crvenka, Kraft-Heinz, MinterEllison, National Brands Ltd (AVI), Natra Cacao, Park Cakes, pladis, Premier Foods, Pulsin, Pure Heavenly Chocolate, Valeo Foods (Valeo Confectionery UK, Balconi (Italy), Schluckwerder (Germany), Carstens Lübecker Marzipan (Germany), IDC Holding (Slovakia)), Wholebake and Zar Group. I support established businesses, scale-up and start-ups. I also support and service a number of independent makers and artisans. I’ve worked extensively across the UK, EU and beyond. I provide the following services : • Optimising manufacturing processes with regard to plant specification, commissioning, setup and ways of working • Identifying and delivering cost saving, cost avoidance and value improvement projects • Recipe design and reformulation • Product quality improvement and issue resolution (including bloom prevention) • Developing chocolate sourcing and use strategies that bridge Procurement, Manufacturing and Technical/QA teams that minimise risk and cost • Providing tailored chocolate processing training and coaching to teams and individuals More details can be found on my website : [https://brettbeardsellconsulting.co.uk/services](https://brettbeardsellconsulting.co.uk/services "https://brettbeardsellconsulting.co.uk/services")

Brett Beardsell

Global Chocolate Consultant transforming chocolate and cocoa businesses

Stockport

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