In this dynamic webinar, industry experts will bust the biggest myths around sweetness optimization in food and beverages. With the global public health crisis on sugar consumption, the pressure to create healthier products is greater than ever. But can you really balance great taste with less sugar? Absolutely!
We’ll debunk common misconceptions and show you how taste modulation technology can minimize sugar content, while optimizing taste across a wide range of applications. . Through expert insights, we’ll address:
The Global Public Health Crisis: Why it matters and how we can solve it with innovation.
Consumer Opinions on Sweeteners: Explore the evolving relationship consumers have with sweetness and sweetened foods and beverages.
Cleaner Sweetness: Why sweeteners alone aren’t enough and improving and optimizing taste is essential.
You Can Have It All: How to master the perfect balance of great taste, low or no sugar, and consumer satisfaction.
Learning Objectives:
Gain an understanding of taste modulation technology and its role in sweetness optimization.
Learn how to create consumer-preferred low- or no-sugar products using natural flavors.
Discover the truth about consumer perception of sweetness and how to meet their expectations.
Walk away with strategies for developing great-tasting, healthier food and beverage products.
This session is ideal for product development professionals eager to innovate and create products that deliver both better nutrition and great taste.
Speakers:
Melissa Muldowney, Global Marketing Director - Savoury Taste, leads a dedicated team focused on key strategic priorities such as fermentation taste, smoke & grill, salt reduction, and dairy taste. With over a decade of experience at Kerry and 18 years in the marketing field, Melissa excels in market research and competitive analysis to develop innovative marketing strategies that emphasize the unique value propositions of Kerry’s technologies and products. She drives the strategic positioning and promotion of these products globally, ensuring they align with market needs and strategic business objectives. Melissa is also at the forefront of integrating Generative AI into the business, leading a cross-functional team to shape the future of customer innovation at Kerry. She holds a B.S. degree in Marketing and Communications from Illinois State University.
Guillaume Blancher, Tastesense Global Portfolio Director, has a technical background with a MS in Food Science, a PhD in Sensory Science, and 18 years of experience in the Flavor industry. Guillaume had leadership roles in innovation over various food categories, from Dairy to Citrus and Tea and Coffee. Guillaume joined Kerry in 2024 as the Portfolio Director for Tastesense™ Sweet. Guillaume is passionate about sustainable nutrition, helping customers reduce sugar in their food and beverages, and deploy Kerry’s Sweetness Optimization to deliver great tasting products...
In this dynamic webinar, industry experts will bust the biggest myths around sweetness optimization in food and beverages. With the global public health crisis on sugar consumption, the pressure to create healthier products is greater than ever. But can you really balance great taste with less sugar? Absolutely!
We’ll debunk common misconceptions and show you how taste modulation technology can minimize sugar content, while optimizing taste across a wide range of applications. . Through expert insights, we’ll address:
The Global Public Health Crisis: Why it matters and how we can solve it with innovation.
Consumer Opinions on Sweeteners: Explore the evolving relationship consumers have with sweetness and sweetened foods and beverages.
Cleaner Sweetness: Why sweeteners alone aren’t enough and improving and optimizing taste is essential.
You Can Have It All: How to master the perfect balance of great taste, low or no sugar, and consumer satisfaction.
Learning Objectives:
Gain an understanding of taste modulation technology and its role in sweetness optimization.
Learn how to create consumer-preferred low- or no-sugar products using natural flavors.
Discover the truth about consumer perception of sweetness and how to meet their expectations.
Walk away with strategies for developing great-tasting, healthier food and beverage products.
This session is ideal for product development professionals eager to innovate and create products that deliver both better nutrition and great taste.
Speakers:
Melissa Muldowney, Global Marketing Director - Savoury Taste, leads a dedicated team focused on key strategic priorities such as fermentation taste, smoke & grill, salt reduction, and dairy taste. With over a decade of experience at Kerry and 18 years in the marketing field, Melissa excels in market research and competitive analysis to develop innovative marketing strategies that emphasize the unique value propositions of Kerry’s technologies and products. She drives the strategic positioning and promotion of these products globally, ensuring they align with market needs and strategic business objectives. Melissa is also at the forefront of integrating Generative AI into the business, leading a cross-functional team to shape the future of customer innovation at Kerry. She holds a B.S. degree in Marketing and Communications from Illinois State University.
Guillaume Blancher, Tastesense Global Portfolio Director, has a technical background with a MS in Food Science, a PhD in Sensory Science, and 18 years of experience in the Flavor industry. Guillaume had leadership roles in innovation over various food categories, from Dairy to Citrus and Tea and Coffee. Guillaume joined Kerry in 2024 as the Portfolio Director for Tastesense™ Sweet. Guillaume is passionate about sustainable nutrition, helping customers reduce sugar in their food and beverages, and deploy Kerry’s Sweetness Optimization to deliver great tasting products for consumers.
Angela Getzel, Business Development Director - Sweet, has a passion for building a strong forward thinking taste strategy that intertwines relationships with her global teams in flavors, applications, sales, and supply chain. Angela leverages her detailed analytical, trained tasting and design thinking expertise with customers to build delicious and successful market products. She is recognized by peers and clients for strategically placing their products in the forefront of consumers desires. Angela joined Kerry with over 25 years of experience in the flavor industry, including serving as a North American Business Development leader in both Beverage & Sweet Goods (dairy, plant-based, bakery, confection and pharmaceutical) at Firmenich and Technical Director at Hagelin Flavor Technologies. She holds a Bachelors in Chemistry from the University of Rochester. She is a certified Design Thinking leader.
Eimear Robertson, Chief Technical Officer North America,
