Daniel Diggle

𝗟𝗲𝗮𝗱𝗲𝗿𝘀𝗵𝗶𝗽 𝗶𝘀 𝘂𝗻𝗽𝗿𝗲𝗱𝗶𝗰𝘁𝗮𝗯𝗹𝗲 | Jesse Sibarium 𝙢𝙖𝙙𝙚 𝙖 𝙘𝙖𝙧𝙚𝙚𝙧 𝙤𝙪𝙩 𝙤𝙛 𝙩𝙝𝙧𝙞𝙫𝙞𝙣𝙜 𝙞𝙣 𝙩𝙝𝙚 𝙪𝙣𝙠𝙣𝙤𝙬𝙣. I really enjoyed recording the Active Ingredients episode with Jesse, who was highly recommended to me by a few of my colleagues here at Fraser Dove International "you have to meet him and hear his story..." I did just that and then couldn't wait to record the episode and share it with my network and listeners of the podcast. This clip captures Jesse’s 3 Active Ingredients for leadership - and I genuinely think it’s one of the sharpest we’ve had on the podcast. He doesn’t just give theory. He gives lived experience. But also an experience not like many i've heard... Here’s what he shared: 𝗖𝘂𝗿𝗶𝗼𝘀𝗶𝘁𝘆 𝗮𝗻𝗱 𝗶𝗻𝗻𝗲𝗿 𝗱𝗿𝗶𝘃𝗲 The kind that pushes you to take roles you’re not “qualified” for, in countries where you don’t speak the language. It’s what took Jesse from Manhattan to Moldova - with no roadmap. As JFK said, "Some people see things as they are, and ask why? Some people dream things that never were, and ask why not? Later in the episode he discussed Morgan Housel’s view that most success doesn’t come from genius, it comes from wanting it more than others. That drive? It’s a differentiator. 𝗣𝗶𝗰𝗸𝗶𝗻𝗴 𝘁𝗵𝗲 𝗿𝗶𝗴𝗵𝘁 𝗽𝗲𝗼𝗽𝗹𝗲 It’s easy to say "people matter" but Jesse made it clear: choose people who’ll challenge your thinking and have your back. He talked about the power of working with those who bring credibility through experience, not just noise. And how the best leaders don’t just build teams, they build belief around them. 𝗚𝗿𝗶𝘁 𝘄𝗵𝗲𝗻 𝘁𝗵𝗲 𝗽𝗹𝗮𝗻 𝗯𝗿𝗲𝗮𝗸𝘀 𝗱𝗼𝘄𝗻 This one hit home. Jesse quoted Mike Tyson “𝘌𝘷𝘦𝘳𝘺𝘰𝘯𝘦 𝘩𝘢𝘴 𝘢 𝘱𝘭𝘢𝘯 𝘶𝘯𝘵𝘪𝘭 𝘵𝘩𝘦𝘺 𝘨𝘦𝘵 𝘱𝘶𝘯𝘤𝘩𝘦𝘥 𝘪𝘯 𝘵𝘩𝘦 𝘮𝘰𝘶𝘵𝘩..” In leadership, the punch will come. Market shifts. Product flops. Personal blind spots. Grit is what you fall back on when the playbook doesn’t work. 🎙 This is Active Ingredients | the podcast that gets under the surface of leadership in life sciences. Not the job titles. The mindset. The behaviours. The moments that matter. In Jesse’s episode, we also talk about: ✔️ What it means to earn credibility across cultures ✔️ Shifting from supply chain to commercial leadership ✔️ How to build “leadership luck” by doing what others won’t ✔️ And why founder-led biotech environments test your character (fast) It’s honest. It’s real. It’s full of lessons for anyone leading through complexity. 🎧 Full episode now live on Apple & Spotify. #activeingredients | #fraserdove | #executivesearch | #lifesciences | #biotech | #podcast

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I'm thrilled to share the recent collaboration between Coveris and TIPA® Compostable Packaging to introduce compostable labels for fresh produce in the UK. This exclusive agreement aligns perfectly with the growing market demand and regulatory requirements for compostable produce stickers. Coveris and TIPA have ingeniously combined TIPA's newly developed home-compostable labels, known for their high elasticity and moisture resistance, with Coveris' extensive packaging expertise. These innovative labels can be efficiently applied to a variety of produce, including apples, citrus, and avocados, while maintaining compostability standards. This is particularly impressive given the durability required to ensure consistent application across supply chains. Regulatory changes, such as those advocated by the Waste and Resources Action Programme (WRAP) and the UK Plastics Pact, are driving the transition to compostable solutions. Notably, deadlines for compostable stickers are approaching in the EU, New Zealand, and Australia. This partnership is a significant step in reducing the persistent contamination caused by produce stickers in composting facilities. Gary Tee from TIPA highlighted the importance of offering brands a sustainable option, emphasising that their certified home-compostable label material not only delivers on performance but also helps brands comply with impending regulations. Will Mercer from Coveris echoed this sentiment, noting that their advanced print technology and understanding of the produce supply chain have led to a high-performance label that meets environmental, operational, and legislative needs. It's fantastic to see such innovative solutions being developed and implemented within our industry. This collaboration not only helps in reducing plastic waste but also aligns with the broader goal of achieving sustainability in supply chains. #Sustainability #CompostablePackaging #ProduceLabels

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Protein Vs Processing Another superb piece from Gill Hyslop highlighting the potential paradox that the growing commitment to #protein often comes at a cost, namely more processing, formulation.... Thankfully brands like The Protein Ball Co. show that terms like protein + #tasty + #minimallyprocessed can sit happily side by side; Women's Health Men's Health Journal (MHJ) Running Magazine Trader Joe's Bethan Grylls Harry Bullmore Everlast Gyms Mens Fitness Magazine Men's Health magazine UK https://lnkd.in/eC8Sv-U6

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The BBC highlighted a crucial concern today regarding allergies and food packaging, a topic gaining increased attention by 2025💡 The FSA has implemented stricter regulations, now mandating that "may contain" labels only apply to assessed risks and demanding precise allergen identification. Furthermore, claims of being "free-from" must be substantiated by rigorous testing and traceability protocols. There is a push for standardized labeling practices throughout the EU. Given that more than half of individuals with allergies experience adverse reactions due to ambiguous labels, the integration of technologies such as QR codes is proving essential. The necessity for clear and reliable packaging is now imperative. What are your thoughts? #foodpackaging #packagingregulations Morgan Latif | B Corp™

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Sustainability in food packaging continues to accelerate, with exciting research now looking at ionic liquids (ILs) as a way to strengthen biopolymer-based films. 🔑 Key takeaways from the latest review: 🔹 Traditional plastics still dominate packaging due to strength and cost - but they carry heavy environmental costs 🔹 Biopolymers offer a renewable, biodegradable alternative, yet often fall short on durability and moisture resistance 🔹 Ionic liquids are emerging as powerful additives that can: improve mechanical strength and barrier performance, add antimicrobial and antioxidant properties, and enhance shelf life while reducing plastic reliance 🔹 Challenges remain in cost, scalability, and regulation - but the direction of travel is clear For food manufacturers and packaging innovators, this signals a shift: the materials of tomorrow won’t just contain food, they’ll actively protect it, extend its freshness, and cut environmental impact. Read the whole article here: https://lnkd.in/gEyxj3rq At SPI of Chicago, we follow these developments closely because they don’t just shape packaging - they reshape the skills and talent companies need. Whether you’re developing sustainable materials or adapting your supply chain to them, having the right people on board will be key. 👉 If you’d like to talk about how we support recruitment across food ingredients, packaging, and sustainability, I’d be glad to connect. #SustainablePackaging #FoodPackaging #Biopolymers #FoodInnovation #RecruitmentExperts

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We do not sell roles to candidates. In NPD and Technical functions, the environment is high pressure, the retailer scrutiny is relentless, and the margins for error are non-existent.    Our job is to surface these constraints early.    We look for the selective talent, specifically those who are not looking for an easy move but for a business where their standards will actually be upheld.    If the role is difficult, we say so. That is how we ensure the hire holds when the pressure mounts.   𝗙𝘂𝗹𝗹 𝗶𝗻𝘀𝗶𝗴𝗵𝘁: https://lnkd.in/e8KXQSDS #FoodManufacturing #TechnicalLeadership #QualityLeadership #Vickerstock

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Why quality and provenance continue to be key drivers for food and drink manufacturing With UK consumer confidence in nationally sourced food and drink products on the rise, the sustainable quality and provenance of ingredients is vital for food manufacturers to bolster business confidence and success, as producers in Wales are illustrating #quality #interim #manufacturing #foodandbeverage #technical https://lnkd.in/e8SYYFib

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We’ve launched a white-label cricket protein product service at edibl - The UK Insect Company This is a fast, low-risk route to market for brands that want to sell cricket protein products without building farms, factories, or regulatory capability in-house. What you get: ✅ White-label cricket protein powders and functional blends ✅ UK-produced, food-grade house crickets ✅ Full traceability, quality systems, and regulatory experience ✅ Formats suitable for sports nutrition, functional foods, and blended proteins ✅ Scalable supply — from pilot runs to commercial volumes Examples of the types of products we’re supporting: - Pure cricket protein powders (retail or ingredient formats) - Blended protein powders (e.g. cricket with plant or dairy proteins) - Functional nutrition blends (performance, recovery, everyday nutrition) - Capsules and encapsulated formats - Bakery and foodservice blends (baked goods including brownies, cookies, pancakes) - Custom B2B ingredient specifications for formulators and manufacturers What partners value most: 🇬🇧 UK-produced, food-grade house crickets 🧑‍🔬 Traceable supply, quality systems, and regulatory experience 📈 Flexible formats, from pilot runs through to growing volumes 🤝 A collaborative, long-term approach rather than a one-off supply deal Why we’re sharing this now: Interest in alternative and sustainable proteins continues to build, and many teams are looking for credible UK partners to help them explore the space thoughtfully and commercially. We’re scaling carefully, working with a small number of aligned partners, and building capacity in step with demand. If cricket protein is on your 2026 product roadmap or you’re simply exploring options, we’re always open to early conversations. Wishing everyone a strong start to the year.

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JPL Flavours is raising the bar in the flavour industry with the grand opening of their new £11M headquarters in Bromborough, Merseyside. This state-of-the-art, 75,000 square foot facility officially became operational at the start of September and promises to significantly boost their expansion efforts. Equipped with advanced AI tools and home to 16 team labs, this site truly positions JPL Flavours as one of the most technologically advanced flavour houses in the UK. Jake Lavelle, the founder and MD, emphasises their mission to prioritise digital innovation, efficiency, and sustainability. It's not just a workplace, but a hub where creativity manifests into the most delightful flavours—sweet, savoury, and beverage alike. #innovation #foodindustry #ukbusiness

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We are very pleased to be the industrial partner working with Dr. Matt Carre and Dr. Sam Davison at the University of Sheffield, and Caroline Millman at the Advanced Food Innovation Centre, Sheffield Hallam University, on the project “A biofidelic test method for characterisation of alternative proteins.” Selected through NAPIC’s first Collaborative Programme Funding (CPF) round, this collaboration aims to accelerate innovation across the UK’s alternative protein sector. At New Food Innovation Ltd, we look forward to working with the National Alternative Protein Innovation Centre (NAPIC) and the Academic Teams in this project to drive sustainable innovation and deliver real-world impact—supporting the transition towards a more resilient food system aligned with the principles of the planetary health diet.

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Not all “high standard” manufacturing is the same. In the UK nutraceutical and CBD space, it is common to see manufacturers describe themselves as operating at the highest level because they follow Good Manufacturing Practice or GMP. GMP is important but it is only the starting point... Example: Company A Markets itself as operating at the highest manufacturing standard because it follows GMP. This ensures controlled processes, hygiene and basic quality systems. All essential but increasingly expected. Company B (Nootro Group) Nootro Group Operates a UK based facility accredited to BRCGS Global Standards at AA star which is the highest possible grade. BRCGS does not replace GMP. It builds on it and exceeds it by adding rigorous requirements around traceability, supplier approval, risk management, product safety, labelling control and continuous improvement. So what does this mean for brands? -Stronger retailer and export readiness -Greater confidence in product consistency and compliance - Reduced risk across the entire supply chain -A manufacturing partner trusted at a retailer grade level not just a baseline one In short: GMP is the foundation. BRCGS AA + is the benchmark. If you are developing CBD or nutraceutical products and want a manufacturing partner that goes beyond good enough and delivers best in class manufacturing standards, choose a facility that is independently audited to the highest global standard. Quality is not what you say. It is what you can prove. #Nutraceuticals #CBDManufacturing #UKManufacturing #BRCGS #GMP #QualityStandards #ContractManufacturing #PrivateLabel #FoodSafety #SupplementIndustry

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Clean protein: is plant based really the only answer? 🌱 Global protein demand is set to double by 2050. But meeting that demand sustainably is far more complex than choosing between animal or plant based options. In our latest article, we explore: 💡 Why traditional protein sources are under growing pressure 💡 The limitations of plant based proteins at global scale 💡 Emerging alternatives like lab grown meat, insect protein and algae 💡 Why ethical livestock farming still plays a role 💡 And why there is no one size fits all solution The future of protein will require innovation, flexibility and resilience across regions, cultures and food systems. The same applies to the teams and organizations shaping that future. 👉 Read the full article: https://lnkd.in/erTNd3fK Curious how to build the R&D and innovation teams that will lead this transition Explore how Grapefrute supports future focused organizations. #ProteinInnovation #SustainableFood #FutureOfFood #CleanProtein #RD #Grapefrute

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Creating a Stand-Out CV for Product Development Roles in the Food Industry Are you looking to break into Product Development, or ready to take your NPD career to the next level? With over a decade in recruitment, I can tell you that roles in food innovation and product development are both exciting and competitive. Whether you're aiming for a Development Chef position or a Technologist role, your CV needs to stand out. Here's how to make your CV shine: Show Your Foodieness: Your passion for food should leap off the page. Highlight: - Love for cooking or baking at home - Attendance at food markets or trade shows - Blogs, Instagram, or TikTok showcasing your food creations - Hands-on experience in kitchens, pilot plants, or factories - Types of products and customers you've worked with Nail the CV Basics: - Clear contact details (email and phone) - Your location and preferred work locations - A strong summary at the top, selling your suitability for NPD roles - Work experience before education, in reverse-chronological order - More space for recent, relevant jobs, bullet-point key responsibilities and achievements Remember, hiring managers look for clarity, relevance, and a bit of personality. Ensure your CV reflects what you've done, and what excites you about this field. Need help tailoring your CV or discussing your next career move? Feel free to reach out - We're here to help. #ProductDevelopment #FoodIndustryJobs #NPDcareers

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Could the EU’s planned restrictions on BPA and PFAS in food packaging represent an exciting growth opportunity for fermentation and plant based ingredient systems developers and producers to strengthen their role in maintaining food stability and shelf life? #ingredients, #fermentation, #biobased, #antimicrobial, #antioxidants, #inproe, #supportingingredients

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If you want a great, up to date view on what's happening in new food technologies then The Future of Protein Production's Protein Production Technology International magazine is essential reading. It's packed full of contributions from stellar figures in the industry, even I get a look in! 🤣 #foodfuturist #futureoffood #futurist #futurism #innovation #altprotein #alternativeprotein

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Which food labelling system promotes healthier purchases? U.S. online study of Nutrition Labelling Formats doesn't favour "High In" FOP approach. "Spectrum" labels need to appear on ALL products, not just those with high levels of 3 nutrients related to chronic diseases. ----------- "The spectrum labels led to overall healthier selections compared with all other labeling systems we tested. The spectrum labels may have outperformed the positive (good/ better/best) and High In labels because spectrum labels were applied to all products (rather than only to healthier or less healthy products), so consumers did not need to speculate about the healthfulness of products without labels. The Nutrition Info labels were also displayed on all products; the spectrum labels may have outperformed those labels because they provided a single summary interpretation of product healthfulness (eg, fair, good), while the Nutrition Info labels required consumers to integrate potentially conflicting information about 3 different nutrients. It is less clear why the spectrum labels outperformed the positive plus High In labels, given that both conditions included labels conveying both positive and negative attributes. One possibility is that the spectrum labels, which summarize foods’ healthfulness on a single scale on all products, were simpler to understand than the combination of positive and High In labels, which use different scales and are not both present on all products. However, we cannot rule out that other aspects of label design drove this difference. Regarding nutrient density:- ...Even when examining outcomes based on nutrients per serving, the spectrum labels led to the best outcomes overall, followed by the High In labels. The more limited benefits from the High In labels in our study may reflect that our High In labels (which were modeled after the FDA’s designs) were depicted on a single white square-shaped label, while Latin American High In labels are typically depicted on multiple black octagon-shaped labels. If the FDA pursues High In labels, designs like those used in Latin American labels may be more effective. " !!

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Which Wich just tapped Seeds Consulting to spearhead UK expansion. Fast-casual sandwiches are about to get more competitive. From past rollouts, three things move the needle: - Cluster-first, not scattershot: 3–5 sites within a 30‑minute drive unlock shared training, marketing, and supply leverage. Seeds’ plan for London/Manchester/Birmingham mirrors this. - Daypart balance: coffee partnerships + robust catering/delivery smooth volatility and lift AUVs. Which Wich has both. - Keep ops boring (in a good way): small footprint, simple line flow, and labour per ticket you can forecast before lease-sign. If you’re a multi-unit operator, what would you need to see before signing a region—clear cluster map, landlord pipeline, test P&L, or something else? #Franchising #FastCasual #UKFoodservice

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💡 Internal talent teams are the engine of great hiring. But when it comes to specialist or strategic roles in cosmetics — sometimes it makes sense to bring in an extra pair of hands (and eyes). 🧪 Roles like: • Experienced Formulation Chemists • Senior level regulatory, compliance or quality • R&D or NPD leadership • Technical specialists driving innovation or global market access These aren't easy hires. They're niche, business-critical, and often quietly employed elsewhere. That’s where a specialist agency can partner with internal teams — not to compete, but to complement: 🤝 Shared goal, broader reach – Internal teams know the business inside-out. We bring deep sector networks and access to passive talent. 🔍 Speed meets depth – A focused search means faster, higher-quality shortlists for technical or senior-level roles. 📈 Strategic value – Hiring the right person can reduce time to market, improve compliance, and deliver long-term commercial impact. 📊 Market insight – We feed in data on salary benchmarks, candidate availability, and competitor trends. At the end of the day, it’s not about in-house or agency — it’s about finding the best person for the role.... And for key positions, that’s often a team effort! 💭 The real question is: Are you hiring the best you can find... or the best that’s available?

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