Alberto develops creative solutions for our activation campaigns on sugar confectionery, chocolate and bars. He also supports customers during innovation and ensures our technologies are applicable across confectionery categories. His favourite part of the job is working on proactive activation campaigns and developing new concepts quickly. Alberto spent 10 years working as a chef in Michelin-star restaurants across Spain prior to working for Kerry; he holds degrees in nutrition food science.
Alexandre is responsible for the R&D Taste team in Latin America, leveraging capabilities and innovation in the region by working closely to the flavorists and food specialists. He serves as a bridge to Global R&D Innovation, seeking alignment with Kerry commercial and marketing strategies. As a Senior flavorist, Alexandre is inspired by taste innovation, creativity and flavour chemistry. His favourite part of the job is supporting his team as they work to find the right solution for delivering the best Taste experience for each product.
Alexis Hosch works as the intern for the global digital marketing team at Kerry. Her role involves using data to better understand Kerry’s digital presence and to identify growth opportunities. In a typical day, she is connecting with global representatives to discuss digital strategy and execution.
Amy is a marketing specialist with the North America meat business. In a typical day, she gathers consumer insights and trends on flavors, products and formats to help enhance new product development initiatives for meat, seafood and appetizer items. Her favorite part of the job is being able to understand the “why” behind what we eat and, of course, trying all of the prototyping samples!
RD&A Senior Scientist, Flavor Library Project Manager | Beloit, WI USA
Amy is the manager of the sweet flavor collections, portfolios and library for Kerry North America. Her daily duties include evaluating flavors; making flavor recommendations based on customer needs; collaborating with taste and nutrition end use markets; training RD&A on sweet flavor descriptors; working with marketing on trends; creating toolkits, customer presentations and innovation ideas; assuring that each Kerry RD&A lab throughout the Americas has a physical library in their lab; and various other special projects. Assuredly, each day is a whirlwind of activity centering around the flavor library. Her favorite part of her job is interacting with the multiple teams within Kerry. Doing so allows her to couple her flavor expertise with her background in food science and new product development.