About Me 

I hold a background in food engineering and innovation, and I specialize in bridging the gap between technical R&D and effective brand marketing for bakery and ingredient businesses. I bring international experience from research roles in the Netherlands (Numico‑Research/Danone) and Germany—where I worked on quality assurance, R&D, and patented sourdough baking agents, and helped market gluten‑free bread innovations. I also specialized in international sales in the baking industry in Germany and France. 

My Strengths: 

• Expertise in product development—creating concepts, recipes, and prototypes from ingredient sourcing to launch, with a focus on health‑oriented products (clean‑label, allergen‑free, gluten‑free, vegan)
• Technical innovation, project management, export & go‑to‑market strategy
• Multilingual, multicultural collaboration across Europe and beyond
• Marketing method rooted in data: I integrate trend analysis, consumer insight, and digital performance to craft strategies that convert
• Speaker and specialist for industry issues, my insights will soon also be available as a book

Let's Talk 

Ready to transform your ingredient approach or launch your next bakery project? Get in touch for a technical deep dive or a relaxed strategy call.