Janice Clyne · Fermented enthusiastic
Janice is a qualified food scientist and biochemist. Throughout the 80s/90s she specialised in food and drink research with a particular emphasis on new product development and testing. Her clients included major manufacturers such as Warburtons (bread), Chivas Regal (whisky), Beechams (fruit drinks) and Tropical Development Research Institute.
This scientific grounding is the strong base on which Janice has developed her skills and knowledge in growing/ using natural and organic foods in the development of healthy and nutritional menus and dishes.
In addition to chemical and nutritional analysis, Janice’s 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 and panels, Janice’s reports shaped and determined a number of news food and drink products in terms of their development and their market launch/position/ offer.
These are skills that she has applied and developed in her recent career and that have resulted in Janice attaining the status of Macrobiotic Health Coach and also in being awarded Permaculture Design accreditation.
The combination of “agriculture” and “food/menu/diet development and planning” is core to Janice’s capabilities and her personal focus. It is central to her 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.
Janice’s expertise is built around her passion for optimising our health, diet and eating habits, working almost exclusively with organic and natural ingredients both within her personal and her working life.
She is a very enthusiastic supporter and promoter of seasonal, locally grown, natural products and the potential they offer; a potential to not only create delicious, nutritious meals but also to improve the abject standard of the Scottish health and lifestyle.