National Starch Expands In-House Culinary Capabilities

Chris Lightfoot appointment as executive chef in the UK follows the recent launch of The Concept Kitchen in the UK from which he will work.

3/18/2011 --- National Starch Food Innovation has appointed Chris Lightfoot as executive chef in the UK as part of its ongoing culinary drive in Europe, Middle East and Africa (EMEA). Lightfoot’s appointment follows the recent launch of The Concept Kitchen in the UK from which he will work. This latest development demonstrates National Starch Food Innovation’s expansion of its culinary capabilities and the importance of working with chefs to create cost-effective, innovative products that appeal to consumers.

Lightfoot trained under leading Michelin starred chefs and went on to gain valuable technical expertise from his position as a development chef at Geest/Bakkavor. In 2004, he began his association with National Starch Food Innovation as a consultant chef, working closely with key customers and retailers. Lightfoot’s skills complement the company’s focus on supporting customers’ new product development and go-to-market strategies. In his new role, Lightfoot will combine technical and culinary skills to assist UK food manufacturers and engage with retailers.

Committed to supporting customers in the design, formulation and scale-up of new foods and beverages, National Starch Food Innovation has invested in technology and resources across the EMEA region. The Concept Kitchen, a state-of-the-art new demonstration kitchen facility in Manchester, UK was opened earlier this year. In Russia and South Africa, new application kitchens have been opened, where customers are able to see first-hand how the company’s portfolio of ingredients and culinary know-how can add value.

“Having worked extensively with National Starch as an independent consultant over the last five years, I’m delighted to join a company that is driven and inspired by culinary excellence. I look forward to helping National Starch Food Innovation’s customers develop innovative food concepts and working with them to bring them to market,” commented Lightfoot.

“We recognise the need to provide our customers with the best support possible,” adds Mike
O' Riordan, European technical director, National Starch Food Innovation. “Chris Lightfoot’s appointment demonstrates National Starch’s commitment to developing an industry leading capability in Culinology and to bringing benefits to customers by combining the culinary arts with food science. This expansion of our in-house culinary capabilities in EMEA provides our customers with an even better support structure and resource to tap into.”