Richard has over 20 years’ industry experience in product and process development, nutrition research and innovation management, gained in some of Australia’s best known icon companies such as Uncle Toby’s, Meadow Lea, Goodman Fielder and George Weston Foods. He also has experience in restaurants (as a cook) and in the management of an event catering business. This diverse background has provided Richard with capability across many food product and process categories.
Richard has worked on extruded snacks and cereals, nutritional supplements, cake mixes, shelf stable drinks, dips and salsa, ice confection and confectionary, nutritious cereal and fruit bars, baked goods including gluten free breads, extended shelf life tortilla’s and lavash breads, and UHT processing.
Successful product launches in which Richard played a key technical role included; Uncle Tobys Healthwise, Bran Plus, Nut Feast, Oatflakes, Uncle Toby’s Plus range, Organic Vita Brits, Breakfast Bars and co extruded snack products. While at George Weston Foods, product launches included Up EnerGi (low GI white bread) and Burgen line extensions.
A key research project led to successful commercialization of oat processing technology, allowing for improved ingredients for nutritional claims. The most notable claim Richard supported the development of was "Oat (beta-glucan) helps lower cholesterol Re-absorption".
Richard has also played an active role in the wider food industry, having chaired the nutrition group (AIFST), he served as a Governor on the Sydney University Nutrition Research Foundation and is currently a member of the technical advisory group of the Healthy Kids Association.
Qualifications
Master of Business and Technology (including Nutrition Research and Business Finance)
