Robert Craggs
Tell us a bit about your role?
I’m part of the Global Research and Development (R&D), Taste Centre of Excellence (CoE) team, where I focus on integrating culinary and food trends across all our markets and regions.
I probably have one of the best R&D jobs within the business, given that I bring the culinary and foodie world into pladis, which enables me to directly influence and define many of the flavours within our products.
Looking ahead, I am excited to share the Taste CoE’s trends framework across the business, which will spotlight key trends, cuisines and flavours that are crucial as we look to the future.
What do you enjoy most about working at pladis?
The breadth of cuisines, ingredients, new flavours, food trends, chefs, restaurants, retailers and events that we explore ensures there’s never a dull moment.
I also really enjoy taking colleagues out into their local markets, bringing food trends and flavours to life through first-hand experiences, and sharing with them how I view food through different lenses.
I probably have one of the best R&D jobs within the business, given that I bring the culinary and foodie world into pladis.”
Robert Craggs
Lead Development Chef, Global – UK
What's been your proudest achievement working at pladis?
It would have to be the co–creation and ways of working that we’ve established in the Taste CoE team. By merging culinary arts, food trends and science, we’ve created a methodology that adds value to our function and business, allowing us to consistently deliver great-tasting products!
What’s your favourite pladis product?
That is a very difficult question for me to answer! If pushed, I would have to say McVitie’s Jaffa Cakes in the UK for being so fun, bold and playful. I’m looking forward to influencing future flavours. Across the wider regions, I think the indulgence of the Ülker Laviva bar is a great way to treat yourself.
Finally, how do you ‘bring it’ to pladis?
I bring a chef’s perspective, leveraging my extensive culinary background to collaborate with external chefs and foodie experts. By sharing knowledge, techniques, passion and insights, I ensure that taste and flavour are always our number one priority.
