Janice Clyne
An obsessive   fermenter

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As a qualified food scientist & biochemist, throughout the 80s/90s I specialised in food & drink research with particular emphasis on new product development and testing. My clients included major manufacturers such as Warburtons (bread), Chivas Regal (whisky), Beechams (fruit drinks) and Tropical Development Research Institute (rice).

This scientific grounding is the strong base on which I have  developed my skills and knowledge in growing/using natural,  organic foods in the development of healthy and nutritional menus and dishes.

In addition to chemical/nutritional analysis, my core skills and expertise are based on the taste, feel and aroma of foods - sensory analysis and flavour profiling. Having trained and positioned expert sensory teams/panels, my reports shaped and determined  the development and market launch/position/offer    of many new food & drink products. 

These are skills that I apply and further develop in my career including  attaining Macrobiotic Health Coach status and being awarded full Permaculture Design accreditation.

The combination of “agriculture” and “food/menu/diet development and planning” is core to my capabilities and focus. It is central to my belief that we can all make a very positive difference to both our own lives/health, and also environmentally through minimising the negative impact we create from the foods we choose and how we source them.

More recently  my  interest has been in gut health, the microbiome,   and fermented foods & drinks. I have been researching and making fermented foods for years gathering a  lot  of  knowledge in this field. From kombucha to kefir, from sourdough  to fermented veggies, all  have been the focus of my research  and all feature  highly in my  diet. 

Through  workshops, talks, demos  and this blog, I'm committed to spreading the word on healthier food choices, enthusiastically supporting and promoting seasonal, locally grown, fermented foods. I focus on how they not only create delicious, nutritious meals but also on how they can improve the abject standard of the Scottish health & lifestyle.