Since joining the cereal division of Kerry Inc., Beloit, WI, seven months ago as a research and development technologist, I’ve learned about an array of technologies that I had limited exposure to previously. The food and grain science academic training I received at Kansas State University has proven to be a great platform on which to build. Since then, I’ve learned about natural and artificial flavors, natural flavor modulation, texture and flavor-delivery avenues via seasonings, coatings and coating systems, and sensorial perception and description. I now understand the tremendous value these specialties add to product development and finished goods.
I’ve seen the results of a dramatic reduction in the unpleasant “soy bean” flavor found in high-protein, bean-based extruded snacks due to the addition of a natural flavor modulator. Also, from the fully equipped pilot plant onsite and the visits I’ve made to a few production facilities, I’ve been able to view the manufacturing processes of many products.