Celia Chee is a taste scientist tha was responsible for the development of new flavor modulators and flavor building blocks with the Taste Innovation Discovery Group at Kerry. At Kerry, her research focuses on flavor modulation via bioprocessing and Maillard reaction chemistry. As part of the Taste Innovation team, she has launched 6 flavor modulators so far focused on protein masking, sweetener masking, savory enhancement and mouthfeel. These projects have been key as the industry moves toward a health and nutrition focus, as nutrition-forward ingredients can come with major taste challenges.
Read Celia Chee’s interview in the ‘In Conversation’ series:
This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
The Role of Flavors in Nutrition With busy lifestyles, many consumers are relying on the food industry for convenient and affordable sources for meals. There is a big emphasis not only on the cost and nutritional value of these options, but also on the taste and eating experience from the purchased items. Flavors play an… Read more »
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