Andrew Hughes

Company: Campden BRI Group
Connect: LinkedIN


Andrew trained in baking technology at Liverpool College of Technology.

He started his career in the baking industry working for a specialist ingredient manufacturer evaluating new emulsifiers in bakery products and working with large bakeries on textural improvement and shelf life extension of bread. Subsequently he has worked for a number of large biscuit companies where he held roles in product development and technical management, gaining in depth knowledge of biscuit manufacturing.

Andrew has lived outside of the UK for the majority of his career based in locations such as South Africa, Dubai and more recently Singapore were he was responsible for providing technical advice and assistance to customers across Asia. He returned to the UK in 2012 and now works at Campden BRI in the Baking and Cereal Processing section.

Andrew was appointed to the position of Baking Technology section manager in June 2017 responsible for product development , contract projects for member companies, organising and being actively involved in training courses held at both Campden BRI and off site at customers offices.


Making Healthy Biscuits

Health experts recommend that adults should consume a maximum of 6g of salt per day, however, research has shown that actual consumption is around 9.5g/day, with a high proportion hidden salt added to processed foods during their manufacture. High consumption of salt/sodium causes increased blood pressure which is directly linked to heart problems. In addition, consuming too much sugar has been directly linked to increases in adult and childhood obesity and type 2 diabetes, while too much fat in your diet (especially saturated fats) can raise cholesterol levels which increases the risk of heart disease. There’s considerable evidence linking diets rich in fibre to reduced risk of obesity, diabetes, and cardiovascular disease, but there is the challenge to increase fibre in spite of the technical issues with fibre addition while meeting the needs of consumers. In this presentation, it’ll be discussed what you can do to reduce the salt, fat and sugar content of biscuits, and how to boost the level of fibre.

Biscuit People Conference

Join Us in Dubrovnik, Croatia
September 25.-28. 2023.

Call For Papers