Join us October 15th 2024 for an informative webinar exploring Taste Modulation and how it can be used to support positive nutrition. In this webinar, we will delve into the multifaceted dimensions of the nutrition aspects of taste modulation, consumer and market needs, innovative and cutting-edge research, and case studies from industry leaders.
This Webinar is taking place on October 15th with two options available:
Option 1 (APMEA): 09:00 CEST | 12:30 IST | 15:00 SGT | 17:00 AEST
Option 2 (EU/NA): 15:00 BST | 16:00 CET | 10:00 EDT | 07:00 PDT
Our experts dive into the challenges and opportunities for future innovation using taste modulation in the ever-evolving market by answering questions such as;
- What is the current global landscape for consumers when it comes to positive nutrition? How are the proliferation of functional ingredients into the food and beverage industry benefited by taste modulation?
- Why is masking important? What does the future of modulation look like? What are the challenges that the food and beverage industry faces surrounding modulation?
- What does modulation look like in practical food applications? How does modulation deliver positive nutrition and sustainable nutrition impact?
Register today and join Kerry Health & Nutrition Institutes expert panel on October 15th to be part of the conversation shaping the future of taste modulation and positive nutrition.
Our Experts:
David Deeley, MSc – Insights Manager, Kerry
David Deeley is the Insights Manager for Kerry’s Europe Business, where he focuses on crafting insights that inspire and inform. With over 10 years of experience across industry, agency, and Big Four management consulting, his career has been built on the belief that everything must start with a solid foundation of insight.
He champions human-centered design thinking to develop solutions that are better for people, planet and society. David is a strong advocate for exploring cultural forces and the broader macro environment to understand their impact on populations. This context enables him to conduct primary research that uncovers deep insights into human behaviour, which are crafted to support action, drive impact, and fuel growth. David was a finalist for the Young ESOMAR Award and won the 2022 Marketing Society Research Excellence Award in the Sustainability category with Kerry.
David was an inaugural member of the Marketing Society Future Council and is now the Honorary Secretary of the Marketing Society of Ireland. He holds a Bachelor of Commerce and an MSc in Marketing Practice from the University of Galway, as well as a PGDip in International Business from TU Dublin.
Alex Woo, PhD – CEO for W2O Food Innovation
Alex is the founder and CEO for W2O, a flavor technology firm for the past fifteen years based in the USA. He specializes in creating Better Food with niche expertise in contemporary taste & smell neuroscience and state of art clean label plant-based ingredients.
Food and beverage companies hire him to bring food science to their new product development efforts on topics such as salt reduction, sugar reduction and multisensory eating experience. Food ingredient firms retain him to lead the creation of plant-based ingredients particularly taste modulators.
Alex also served as Chief Science Officer Sweeteners for Amyris a precision fermentation clean ingredient company (2019-2021), and as Chief Innovation Officer for Nascent a stevia sweetener leader (2017-2019). He is currently on the board for World Taste & Smell Association, on the science advisory board for Olfactive Bio a food aroma as medicine startup and Advance International a marine protein startup.
Prior to that, Alex had held various R&D leadership positions in companies including Pepsi, Starbucks, and Wrigley. He led technical teams to achieve business results. Alex holds a PhD in Food Science from University of Wisconsin-Madison
Katherine Ceschi, BSc – Scientist, Taste Innovation, Kerry
Katherine Ceschi is a dedicated Scientist for Taste Innovation at the Beloit Kerry Center. With a Bachelor of Science in Chemistry from UW-Whitewater, Katherine began her journey at Kerry as an intern in the Taste Innovation department six years ago. Her passion and expertise quickly made her an invaluable member of the team, leading to a full-time position at the end of her internship.
Katherine plays a crucial role in researching and developing novel Differentiating Raw Materials (DRMs), commercializing new products, conducting sensory evaluations to evaluate Taste Innovation discoveries, and tackling End-Use Market (EUM) project challenges such as masking, mouthfeel, salt reduction, and sugar reduction in a variety of applications.
