Alo Solutions is a B2B food and nutrition consultancy offering food safety and food and nutrition strategy advice to the agri-food sector. Since our launch in 2014, our founder Barbara Bray has worked with colleagues in the food industry, academia and the nutrition world along with nationwide suppliers to instil best practice, and in 2019 was awarded an MBE for her services to food nutrition.
Our services include food safety expertise, food and nutrition strategy, and speaking & chairing. Find out more about these here.
Barbara’s background has led her to become one of the most well regarded consultants in the food industry. After completing a BSc (Hons) in Food Technology in 1995, an MSc in Post Harvest Technology in 1996 and an MSc in Human Nutrition in 2014, Barbara became a Registered Nutritionist with the Association for Nutrition.
Since starting her career in the 1990s, Barbara’s work has seen her based in Uganda as part of the NGO sector and export agriculture before joining the international chilled foods business, Bakkavor, on the Accelerated Management Programme. Becoming a lead auditor and working in Europe, Middle East and African countries, Barbara was helping to resolve technical issues to ensure compliance with customer and legal requirements for both small and established businesses, including implementing technical systems aligned with M&S and Tesco standards.
Since embarking on a PhD in Healthy Ageing Nutrition in 2021, Barbara has launched workshops, webinars and projects designed to support innovation in healthy ageing diets.
At Alo Solutions, we believe in helping businesses create safe, nutritious and sustainable food. With a wealth of experience in the food industry which spans over two decades, we aim to educate, support and nourish through our work. We oversee the full circle from production to nutrition and sustainability, and think every step of the food production journey is inextricably linked.
Our founder Barbara is passionate about speaking and sharing knowledge, and some of her recent work includes a TEDx talk “Diet, diversity and the future of food” and EIT Food V Innovation Forum, Bilbao. Barbara also has a range of associate consultants who whom she collaborates; their specialist areas include sustainability, nutritional analysis, child nutrition, food safety auditing, food policy and training. Together, they have made a positive impact through their work as a team.
To find out how we can help, contact us.