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Our Experts

Susan Pieterse

Founder, NPD & Innovation Specialist

Susan founded the Food Business Development Company in 1997, providing ground-breaking product innovation to the food industry and helping her clients to identify new opportunities for growth. She has a proven track record in developing commercially successful, high-quality products that deliver culinary excellence across all categories.

During a career spanning 15 years in Marks & Spencers food division as food product selector, Susan worked within chilled and ambient departments and has developed a comprehensive knowledge of the food industry and its challenges.

Susan is also the inventor of the award-winning Cookbox™, a patented paper-boardpackaging solution for high temperature oven applications such as Merrychef, Turbochef and airline ovens.

Amanda Gillies

Process Development Specialist

Amanda has experience in manufacturing and retail, chilled and ambient food and has specialised in chilled food production. She was also responsible for the introduction of numerous Marks & Spencer High Care Food Polices and jointly headed the working group responsible for microbiological standards for Marks & Spencer products.

She has a wide range of management and technical skills. She is an experienced and enthusiastic individual who enjoys working in a team to deliver key objectives and goals. Amanda enjoys communicating with technical and non-technical personnel and responds to the challenges of identifying and managing solutions to problems.

James Kingham

Technical And Process Development Specialist

James has a wealth of experience in the UK and international food industry, and manages the day to day operations of the outsourced development arm for one of the UK’s largest convenience stores.

He is part of the Senior Leadership team, driving new business growth, and leads projects for large international clients, managing sourcing, factory audits, technical services and development advice. James provides technical services advice to clients ranging from microbiology to process development and research. He has also sat on the judging panelfor the Quality Food and Taste awards.