Peter oversees research activities within Kerry’s Taste Innovation team. He has responsibility for developing new and novel flavour/taste molecules and flavour-related technologies specific to taste modulation to support the creation of unique taste solutions across a range of applications. Peter has a Master’s degree in Food Science from Louisiana State University and a Doctorate in Animal Science from Clemson University, USA.
Low-calorie beverages can be an important part of addressing high sugar and calorie intake, but many products do not succeed because key sensory factors are not addressed beyond sweetness. Tools from sensory and analytical sciences can be key to building back mouthfeel in beverages which have reduced levels of sugar.
Plant-based meat alternatives often have challenges with off-tastes like bitter, earthy, beany, astringent, and green. Understanding the chemistry and source of off-notes can help mask them efficiently without negatively impacting the nutrition.
Addressing sustainable nutrition is top-of-mind globally, but optimising for nutrition and sustainability can impact taste of foods and beverages. Learn about the role of taste science in tackling challenges that come with sustainable nutrition initiatives like sugar reduction and plant-based eating.
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