UK flour industry trade body UK Flour Millers has strengthened its team with three new appointments and promotion; Joe Brennan has been promoted to Head of Technical and Regulatory Affairs, leading the association’s engagement across areas including technical, regulatory and sustainability.
Joe joined UK Flour Millers in 2016 with a BA in natural sciences, specialising in plant sciences from the University of Cambridge.
Joe heads a team of two new recruits who joined UK Flour Millers in October, including Environment and Sustainability Manager, Ariane Derimay and Technical and Regulatory Affairs Officer, Paula Papa.
Ariane joins UK Flour Millers having worked on Mondelez International’s Harmony programme, developing more sustainable wheat farming in collaboration with farmers, cooperatives and millers to produce biscuits. She has a MS in biochemistry from Pierre and Marie Curie University, MS in quality from Tours University and a certificate from the University of Cambridge’s Institute for Sustainability Leadership, Business and Climate Change: Towards New Zero Emissions.
Paula brings a technical background from her BSc in human nutrition at Coventry University and MSc in food science from the University of Reading.
Liliane Baines also joined the team, in mid-September as Communications Manager, bringing with her a strong skillset to support the trade body’s promotional, engagement and advocacy programme. Liliane has a BA in international studies from the College of Charleston and a MBA and MA in advertising and public relations from Richmond American University London.
“Our strengthened team is set to support our members and address the challenges of the future in an industry that is part of the backbone of UK food security. Ariane, Liliane, and Paula join our existing London-based team which together provides the technical, communications, training, and events services on which our members benefit,” said Alistair Gale, Chief Executive, UK Flour Millers.
UK Flour Millers as the trade body for the UK flour milling industry, supports members by facilitating reliable, sustainable and affordable supplies of wheat, providing training, promoting good practices in health and safety, advocating for the industry and supporting long-term research and development.
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Editor, International Bakery
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