in the chemistry and technology of the Maillard reaction with
experience stretching back 30 years to the Unilever Laboratories
near Bedford where the first Maillard based savoury process
flavours were developed and patented.
development of savoury process flavours including the key
meat flavours of beef, chicken, pork and lamb and
sweet/brown process flavours such as caramel, chocolate,
malt and bread.
of savoury topnotes for use with process flavours.
of compound savoury and chocolate flavours incorporating
process flavours and other ingredients.
of precursor savoury flavours.
of new ingredients for use in process flavours.
in sourcing ingredients for process flavours.
of enzymes in savoury process flavours and key
of cheese flavours - EMC and topnote.
drying and scale-up of process flavours to full
on the regulatory aspects of process flavours.
training in process flavour technology.
of savoury flavours for pet food products.*
David Baines managed palatability research projects for a major
European pet food business over a period of 10 years.
were developed for use in cat and dog foods, including dry,
semi-moist and canned, for palatability and purchaser appeal.