David is a qualified and experienced Food Technologist and Home Economist who has successfully managed projects in the primary production and FMCG (fast-moving consumer goods) sectors for three decades. His unique career incorporates skills that have evolved through product development, supply chain development (particularly in the organic and bio-dynamic sectors), project management, hospitality & customer service, marketing (incorporating consumer research), and quality systems.

My journey in food stretches back to my grandma’s kitchen, being allowed to explore her walk-in pantry and taste test peanut butter straight from the jar! My mum was also a big influence, being a keen home baker. Many times I was standing on a seat across the kitchen bench from her while the magic happened: turning flour, butter and eggs into a delicious range of cakes, slices and biscuits. My favourites were always chocolate chip cookies – preferably eating the mixture before baking! Fast forward through teenage years, starting with super early starts as baker’s boy, which morphed into a range of roles at various cafes, restaurants & fast food outlets – in the kitchen, in front of customers, and even behind the bar.

Eventually I formalised this food passion into a degree in Home Economics, then straight into the best job going – eating ice cream at Peters! As a project coordinator in a small technical team under Dr Nigel Thomas, I worked at the coal face, developing a wide range of products including the Connoisseur and Cadbury Ice Cream ranges, while continuing studies in the new food technology stream at Curtin University. The years at Peters & Brownes were invaluable for developing skills in management of people and projects, working across the entire supply chain, and in every way striving for excellence.

Since then I have consulted in a wide range of roles, assisting in bringing dreams to life for products as diverse as  black truffle mustard  and hot chilli vodka! Consulting allows me to continually learn and grow, meet challenges with a “can-do” attitude, and bring innovation and creativity to small and medium businesses across the whole spectrum of the food and beverage industry.”

FoodMatters Consulting opened for business in 2006, with strong focus on assisting established and start-up SMEs (small and medium-sized enterprises) to navigate the complexities of product development, from sourcing unique ingredients through to manufacturing & launching innovative new products. Throughout this period, FoodMatters has worked across a wide variety of categories including beverages (alcoholic and non-alcoholic), dairy (including plant-based analogues), savoury sauces, baked goods, snack products (sweet & savoury), sport & fitness products, dry blends (from soups to smoothies)… even pet food!

A major part of the journey has been the development and ongoing strengthening of links with a wide variety of other experienced food technologists. This diverse nationwide network benefits FoodMatters clients in many ways.

“I look forward to hearing from your business about bringing your ideas to life.

Member of the Australian Institute of Food Science & Technology (AIFST)

Member of the Food Technology Association of Australia (FTAA)

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