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.
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 the…
