Crispin Gell joined I.T.S this month, bringing with him seven years of experience as the managing director of Naked Foods—a UK-based manufacturer renowned for its fruit and sweet preparations, sauces, and fillings.
With extensive senior commercial experience in the food and beverage sector, Gell will oversee I.T.S’ larger customers and actively pursue new business opportunities. His background in fruit and flavours for the dairy sector is particularly relevant as he aims to enhance the company’s footprint in this industry.
Mike Bagshaw, the founder of I.T.S, previously collaborated with Gell, and both were eager to reunite within this innovative environment.
“I worked with Mike Bagshaw in a previous flavour company where his tenacity, dedication and desire to succeed was very apparent,” Gell remarked.
“I saw I.T.S start, I saw the business grow, I kept watch, checking in every now and again, and then five years ago became a customer. The I.T.S customer service, their ability to ensure the customer is at the forefront of the business ensured I could not forget them. So, when the time arrived, I joined them.”
Looking ahead, Bagshaw, who launched I.T.S in 2009 from his kitchen table, noted: “These are exciting times for I.T.S with the opening of our fantastic innovation centre and expansion into new markets both in the UK and globally.”
“Crispin is highly knowledgeable about the opportunities for natural flavours across a range of food and beverage categories and within dairy particularly. His drive and entrepreneurial spirit are a great fit for I.T.S and we are very much looking forward to him joining us.”
Following remarkable growth year-on-year, I.T.S expanded into a second site adjacent to its original facility in Berkshire at the end of last year. This strategic move aligns with current food manufacturing trends, fostering innovation in the food and drink industry.
The newly established site includes a state-of-the-art flavour laboratory featuring numerous creation labs, flavour sample bays, and dedicated application spaces for bakery, dairy, beverages, and confectionery. This facility supports advancements in food processing technology.
Meanwhile, the original site is now dedicated solely to manufacturing and technical functions, thereby increasing overall production capacity to meet evolving consumer demands and food distribution trends.