Quorn strengthens culinary team
Quorn Foods has strengthened its ranks with the creation of five new roles that will sit within a new culinary innovation team. The new recruits, who bring a wealth of experience with them, are culinary innovation manager Sarah Graham, executive chef Stu Henshall, innovation chef QSR Anna Hodgson, and innovation chefs Sophie Whyman and Tom Bell.
“This new team will be responsible for challenging the status quo in meat-free and highlights Quorn’s commitment to building R&D capability, and our ongoing programme of new product development to create great tasting foods and improve choice for consumers,” said Tim Ingmire, head of research, development and quality for Quorn.
“Our ongoing mission is to improve the impact our diets have on the planet and our health. These new roles enable us to take a big step towards that goal, while bringing a renewed focus on culinary innovation and emerging trends as we create delicious and innovative food for our future.”