About Us
With Nourish Consultancy, you’re not just getting a service – you’re gaining a partner who is as passionate about your product as you are. Let’s create something extraordinary together!
Meet the Team
At Nourish Consultancy, we’re all about getting things done – and done right. We’re a team of passionate food technologists who live and breathe Food Science and Creativity. From that first spark of an idea to seeing your product on the shelves, we’re with you every step of the way, making sure your product not only makes it to market but thrives there for years to come. We’re all about sharing our knowledge, so when you work with us, you’re gaining more than just a great product – you’re gaining insights that will help your product succeed and stay successful.
Laura Khoury – Director of Nourish Consultancy
Our Director, Laura Khoury, has been dedicated to the food industry since 1991. With over 30 years of experience in Food Science and Technology, Laura has a knack for turning concepts into reality. She’s worked with stakeholders across the FMCG sector and ingredient suppliers, using her expertise in product development, functional ingredients, natural flavours, colours, and sensory evaluation. Her journey in the food industry has led to the successful launch of a wide variety of food products, especially in the bakery sector, across Australia and New Zealand.
Laura established Nourish Consultancy in August 2023, bringing her wealth of knowledge and experience to help others create amazing food products. Her unique background includes working both on the front lines of FMCG companies and behind the scenes with food ingredient suppliers.
Galit Segev – Senior Food Technologist
Galit Segev is a passionate Food Scientist, Chef, Pastry Chef, and Chocolatier with over 20 years of experience in developing and delivering educational programs and cooking classes. Specialising in healthy eating, she creates easy-to-make, delicious meals that promote a nutritious lifestyle.
Galit has delivered educational programs on the science of chocolate, the art of making the perfect chocolate soufflé, molecular gastronomy, and the science of baking to diverse audiences. including the Museums universities, corporate and schools events. Her creativity shines in hands-on cooking classes, transforming simple ingredients into gourmet delights.