Search our NPD library

Ben Peatfield

Ben is a highly experienced development chef, having previously worked internationally for a major flavour house across EMEA, with global FMCG companies as clients. His expertise spans market-leading restaurant groups, major UK retailers and private label R&D.
linkedin
Development

Discussing Development: plant-based fish proteins

Ben Peatfield -
Our head of NPD, Ben Peatfield, dives into the subject of plant-based fish proteins, discussing the challenges with replicating colour and texture, the importance of nutrition and the emerging opportunities with cultivated products
Read more
Development

Discussing Development: protein problems with oat-based cheese

Ben Peatfield -
The oat-based vegan pizza may have serious potential on the UK market, but NPD teams first have to look at the protein content in oat-based cheese
Read more
Ask the Expert

Walkers KFC crisps: how flavour houses recreate restaurant dish flavours for snacks

Ben Peatfield -
Following the launch of Walkers KFC crisps, PURE NPD looks at the techniques used by flavour houses to create professional food and drink flavours
Read more
Ask the Expert

Textured plant protein: How is it made and what are the options?

Ben Peatfield -
PURE NPD delves into the topic of textured plant protein, highlighting the main examples and detailing the science
Read more
Ask the Expert

How do you reduce the fat content of a dressing/sauce but without affecting the creaminess?

Ben Peatfield -
In a commercially produced ranch dressing, for example, you could reduce the fat content by reducing the oil content. Most manufactured ranch dressings are effectively...
Read more
Ask the Expert

How do you make ice cream with hardly any calories?

Ben Peatfield -
The bulk of the calories in ice cream are coming from the sugar and fat content. Depending on the variety, one may be making up more of that total than the other
Read more
Ask the Expert

What are the benefits of dry-ageing meat, from a flavour/texture perspective?

Ben Peatfield -
Freshly slaughtered meat has relatively few inherently interesting sensory properties. It’s why meats are seasoned, seared or roasted to create the umami associated with the Maillard reaction
Read more
Ask the Expert

What supplements can you use to help substantiate immunity claims for your F&B product?

Ben Peatfield -
Our head of NPD discusses the challenges with immunity claims with health-focused products
Read more
Ask the Expert

What exactly is ‘biohacking’?

Ben Peatfield -
As nootropics continue to rise in popularity, our head of NPD details the larger biohacking concept
Read more

Latest stories

© 2021 Cream Associates LTD

Privacy Policy

Editor's Picks