Elevating the consumer taste experience in plant-based meat and dairy products
Wednesday, June 29th | 11:00 – 12:00 ET
It's widely believed people want plant-based products that taste like real meat and dairy. But Kerry's new research found that's not entirely true. Our global teams analyzed the traditional meat and dairy aspects consumers want in plant-based products, revealing actionable insights that can accelerate innovation.
Join the Kerry team to discover:
Consumer benchmarks in plant-based meat and dairy
Plant-based taste nuances in flavor, texture and cooking characteristics
Opportunities for category innovation and market growth
Key taste profiles for consumers in the U.S.
Application Q&A with Kerry R&D
Business Development Director, Plant Protein of Kerry
Alison works as the Business Development Director for Plant Protein, leveraging the plant-based Radicle™ portfolio of clean label ingredients to help food manufacturers make excellent alternative protein products. Prior to Kerry, she was the Director of Corporate Engagement at the Good Food Institute, working with investors, suppliers, restaurants, grocery stores, food manufacturers and foodservice companies to accelerate the growth of the alternative protein ecosystem. Alison is an advisor to the Good Food Institute, Plant Based World, Culinary Institute of America and Materials Innovation Initiative. She has 30 years of marketing and business development experience working with top brands like Taco Bell, Levi Strauss & Co. and GAP.
Culinary Innovation & Applications Manager at Kerry
Hernan Angarita is a Culinary Innovation & Applications Manager at Kerry, providing culinary and plant-based application insights for R&D development. Hernan graduated with a BPS in Culinary Science from the Culinary Institute of America in April of 2016. He joined the Kerry team on that same year and has been driving culinary innovation across two regions in the Americas. Hernan comes from a fine dining background and a thirst for scientific knowledge. He leverages his experience and works with cross-functional teams to bring innovative ways of executing best-in-class preparations in a manufacturing setting. When he’s not cooking delicious foods and working side by side with R&D scientist, he enjoys playing a quick 9-holes at the golf course or going for a vacation to fish for Muskies.
Jenny leads the Plant Protein Marketing Strategy for Kerry North America, leveraging her background in plant-based consumer research to develop the plant protein strategy as well as define the annual marketing plan for plant proteins in North America. With over 20 years of experience, Jenny joined Kerry in 2019, focusing on consumer insights where she executed propriety research and authored several whitepapers focused on plant-based foods. Prior to Kerry, Jenny led the Consumer Insights and Sensory Evaluation for a global dairy ingredient manufacturer. Jenny received a B.S. in Marketing with a minor in Sociology and a M.S. in Brand Management and Communication from University of Colorado - Denver.
Kerry is the world’s leading taste and nutrition partner for the food, beverage and pharmaceutical markets. We innovate with our customers to create great-tasting products, with improved nutrition and functionality, while ensuring better impact for the planet. Our leading consumer insights, global RD&A team of 1,100+ food scientists and extensive global footprint enable us to solve our customers’ complex challenges with differentiated solutions. At Kerry, we are driven to be our customers’ most valued partner, creating a world of sustainable nutrition, and will reach over 2 billion consumers with sustainable nutrition solutions by 2030.