Our resources in Research and Technology including Nutrition, are supported by Information Services, to access a wealth of scientific, trade and other information.

With diverse backgrounds in the food science field, the Research & Technology team offers core competencies in nutrition, cereal science, protien chemistry, grains processing, baking and milling technology, NIR, cereal breeding and project management. These are combined with divisional Product Development’s broad range of skills in the design and manufacture of bakery and industrial flour products.

Our understanding of ingredients and processes and our links to technologists with Associated British Foods' companies worldwide give us unsurpassed skills in designing or modifying products for our customers.

Naturally, the solutions we offer are also underpinned by an in-depth understanding of nutrition. This includes identifying, developing and communicating functional food opportunities. It also includes strategic partnerships with research organisations and nutrition professionals to complement our own skills.