For the past ten years, I’ve been blending scientific knowledge with creativity to develop award-winning food products for retail, OOH, travel, and hospitality. At the same time, I’ve been writing articles and lessons for children aged 8+, helping them explore the wonders of science, food, and the human body in a way that makes them giggle (and learn!).

Balancing these two worlds has been a juggling act—one governed by strict regulations, precise formulations, and market demands; the other driven by imagination, playfulness, and storytelling. But instead of seeing them as separate, I’ve realised they’re just different sides of the same passion: a love of food, science, and bringing joy to others.

My experience in New Product Development (NPD) allows me to push the boundaries of food innovation while ensuring compliance with complex industry regulations—especially in the Free From and allergen avoidance sectors. It’s a high-stakes, high-reward world that I thrive in. But to step away from the rules and strict formulations, I dive into children’s literature, where I get to break down complex ideas into fun, accessible stories. One side fuels my analytical brain, the other recharges my creativity.

Why does this work? Because food is science, and science is storytelling. Every product has a story, and every discovery deserves to be shared. Finding this balance has made me better at both.

Now, I work with food brands as an NPD consultant (on a retainer or short-term project basis), while also continuing to write books and articles that make science and food fun for kids. It’s the perfect recipe for creativity, and I wouldn’t have it any other way.