Whether you're scaling up, prototyping a new concept, or honing in on a just-right formula, our team of highly experienced scientists are ready to help you tackle all your technical challenges. Read through our team profiles and get in touch further below for your snacking solutions.
Florian is the Category Lead for Bakery, Snacks. and Confectionery in EMEA. He is based in Hamburg, with close to 5 years with Ingredion. Florian started his career as a pastry chef before moving into the industry, where he excelled in different application areas such as bakery and confectionery.
Juliette serves as the Technical Service Manager for Bakery, Snacks, and Confectionery, based in Hamburg. She has extensive experience addressing formulation and processing challenges in sweet and savoury snacks. Her areas of expertise include texture modulation, gluten-free formulation, sugar reduction, protein enrichment, and nutritional balance.
Felix has been with Ingredion for 2 years. He’s a passionate baker and the Senior Technical Service Technologist in the Bakery, Snacks & Confectionery category team in Hamburg. Felix has a strong technical background as a food science technologist with extensive experience in various bakery, snack, and confectionery applications.
Have a snacking-related problem you're not sure how to solve? From formulation tips to scale-up advice, our team of specialized experts are available and ready for consultation.
