STORY: Chocolate and bakery expert joins Henley Bridge team
Henley Bridge Ingredients has announced the appointment of Karin Janssen to its growing team.
Karin brings a huge amount of industry experience to her Business Development Manager role, and joins the company from Callebaut, where she worked for 11 years in total.
A talented food technologist and product developer, Karin started her career aged 13 working as a Saturday girl in a bakery business in Rugby, as well as entering cake decorating competitions. She also established she had a good palate early on, after being approached by a local marketing company to do product testing on biscuits and crisps from the age of 14.
Her chosen career path decided, Karin studied food technology at Surrey University. She then went on to work at the Burton Son and Sanders bakery sundry manufacturers in Ipswich with a role in quality assurance and product development.
Other key appointments include the graduate training scheme at Trebor Bassett; Rudolph Wild in Heidlberg, Germany; and British Sugar’s research lab in Norwich, where she studied the effects of sugar on products.
Eleven years at Callebaut followed – with a career break when she adopted her daughter Suki from Vietnam – and Karin is now looking forward to her new role with Henley Bridge.
She said: “I’m really looking forward to building relationships with the Henley Bridge customers and helping them with their product development. Henley Bridge has an absolutely fantastic range of products which are great for all new developments in the bakery industry, including speeding up processes and shortening the time in production, and I can’t wait to work with customers using them.”
Tracey Hughes, Managing Director of Henley Bridge, commented: “We’re over the moon that Karin has joined the Henley Bridge team. She is very well known in the industry and brings a wealth of knowledge and experience that our customers will really benefit from.”
For more information visit hbingredients.co.uk