Kay Marshallsay is the Global Portfolio Director for Taste Fermentation at Kerry. Kay is passionate about the future of fermentation and its role in building a more resilient, sustainable global food system. Kay has worked in the ingredient and flavour industry for over 25-years across many roles in research, business development, and portfolio strategy. Kay holds a BSc in Biochemistry (University College Cork, Ireland) and PhD in Molecular Biology & Physiology (University of Aberdeen, UK) and is a board member of EuraSYP, the Association of Specialty Yeast Products.
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 »
KHNI’s webinar titled “Solving Sodium – Insights, Science & Strategies to help you navigate the salt space,” provided unique perspectives and current global initiatives surrounding sodium reduction in food/beverages. Excessive sodium intake is linked to an estimated 1.89 million cardiovascular disease related deaths each year. The global average sodium intake is more than double… Read more »
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