The EKC Innovation Kitchen has been set up as a resource to help food businesses in East Kent to innovate through the development of new products, and by improving existing products and processes.
We offer technical expertise and specialist equipment to help you achieve your goals for your food business.
You will also have access to advice from our Food Innovation technical consultant who can provide support and training on:
- HACCP planning
- Product formulation and ingredient costing
- Nutrition calculations
- Food labelling guidance
- Production process flow
- Sensory and consumer testing
- Full Product Manual Development
- Flexible, affordable access to a professional kitchen space
Our Technical Consultant
The EKC Innovation Kitchen is run by Daphne Besseling. With an MBA and BSc in Accounting, Daphne is also a postgraduate degree holder at the University of Greenwich in Food Innovations.
Daphne is a local food entrepreneur and trained in Gastronomy, Nutrition and Food Trends at Le Cordon Bleu, London.
She has a Level 3 qualification in Food Safety and a Level 3 qualification in Catering. She also has a HACCP for Food Manufacturing.
Daphne, who is an Associate Member of the Royal Society of Public Health, holds an accreditation in Algal Biotechnology with the European Institute of Innovation and Technology.
Click here to get in touch with us about booking a half or a whole-day at our kitchen space at The Yarrow in Broadstairs.
Book a tour of the EKC Innovation Kitchen here.