Edward Everson, MSc is RD & A Analytical Manager for Kerry in Europe and Russia and has 18 years of experience focussed on research and development with flavours and food. He leads a team of scientists at Kerry, providing analytical science insights for all Kerry technologies including flavours and nutritional foods, in a wide range of applications. His current interests are linking analytical and sensorial data in areas such as flavour release, texture and mouthfeel. Mr. Everson holds a Masters degree in Chemistry from the University of Wales, Swansea.
Read a webinar summary in the article “Calorie reduction to become a “critical component” of future food design“. Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption. As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally,… Read more »
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