Matt is our resident expert in chemical leavening agents and now serves as Head of Product Innovation at Kudos Blends, overseeing both the product development and marketing departments. Over more than a decade, he has built an in-depth understanding of baking science and manufacturing through hands-on work in the Kudos Blends laboratory, test bakery, and alongside customers. His leadership and insight help global food manufacturers deliver meaningful recipe and process improvements that drive quality, efficiency, and profitability.
Matt’s broad industry knowledge, strategic planning and innovative skills led him to be heavily involved in the development of the ZEUS™ baking powder range, a brand-new patented technology that marks the next step in leavening chemistry.
Research astute, with the ability to support both customer and internal development, he understands the impact the correct baking powder can have on customers’ products, which is often both underestimated and misunderstood. His technical mastery and knowledge of the entire production process have enabled him to discover solutions for the most challenging of bakery issues.
At universities, international trade shows and suppliers’ events, Matt delivers speeches and lectures, to highlight the importance of chemical leavening agents. Matt is an active member of the British Society of Baking and a featured author in industry magazines.
Outside of work, he is passionate about music and has played guitar for over 20 years. His musical taste spans from blues and country to electronica but he is particularly fond of rock, metal and anything “heavy”. Matt is also a keen hiker and often spends the summer months wild camping or walking the Shropshire Hills.
"...As a client, I've had the pleasure of working with Matthew for just over a year now and his energy, drive and motivation have been inspiring. Matthew's professionalism is eclipsed only by his enthusiasm and his knowledge and skills are apparent, as is a passion for what he does. Couldn't ask for a more dedicated, outgoing and engaging colleague and I look forward to growing our partnership in the years to come..."
My Articles
Sodium Aluminium Phosphate in Baking: The History, Benefits, and Shift Towards Healthier Alternatives
Sodium aluminium phosphate (SALP) has been a key ingredient in the baking...
Potassium for Heart Health
At the moment reducing sodium seems to get all the attention, but increasing potassium is just as important.
The Ultimate Sodium Reduction Tool
Sweet baked goods are often forgotten in the sodium reduction debate, yet can contain significant levels of sodium.
the chemistry behind baking
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