EPISODE · Jul 29, 2019 · 56 MIN
Ep. 182 - Sensory Techniques that Legacy Brands Use with Emily Kimmins, Sensory Manager at KraftHeinz
from My Food Job Rocks! · host Adam Yee
If you are looking at the field of sensory, then this is the episode for you! This is probably the most technical sensory episode we’ve had so far as we learn about new sensory techniques, what type of groups should do what type of sensory and also, great tips on how to sensory test for kids! Emily Kimmins from KraftHeinz does a great job explaining the purpose of sensory, and how focusing your testing parameters and delivering compelling data allows you to convince a global organization that everything will be alright: that you can do a global launch for a product. But even if you aren’t a huge company, Emily and I still discuss great tips for small businesses or one-man sensory teams. You’ll also get to hear about Emily’s first sensory job, which involved working with Dentures, and how she got into the food industry. Like many, it’s usually never a straight path. Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes What do you do for a living?: I’m a sensory scientist at Kraft Heinz Kraft Mac and Cheese Canadian pushback Type II Error For sensory, we need to make sure to mitigate risk using data Tetrad Method – a more statistically robust method How much data does someone need to be convinced that something is fine?: It’s not about data or the amount, it’s if you have enough 3 different types of consumers: Internal or sensory acuity – discrimination testing or technical evaluations for product development Professional tasters – Come in 2 hours a day 4 hours a week. Trained panelists to describe and quantify tastes Consumer testing – Huge amounts of people but very simple answers All employees go through sensory tasting View on Supertasters – When they discovered it, it was very helpful to our field because it introduced a new scale PROP paper The easiest way to describe the taste is to compare it to something We do a lot of “always like something else” Background: Emily has a degree in biology and went to pre-pharma. I switched mindway and just said I wanted a science job I asked a temp agency to get me any science job First Job: Proctor and Gamble products and worked with their Dentures. Next job was the flavor industry Givaudan Do you have any advice for anyone who wants to switch job roles?: Explore and talk to different managers. Explore early! Any advice for kid sensory testing: Separate genders, or do take-home/home-use tests How big’s your sensory team?: 4 food technologists and 4 food technicians What type of food trends and technologies are happening right now?: We want more reactionable data. For example, facial recognition and Tinder sensory We need to reduce the amount of thinking time What is one thing you’d like to know about the food industry?: Food supply chain. I’d like to spend more time with the farmers What’s your favorite kitchen item?: a 4-quart pot that I use for everything (I call it the everything pot) also a kitchen pot. I'm currently using the instatpot What’s a recent favorite food?: Recently went to a restaurant and it has an interesting Poke dish with cubed seared rice and topped with spicy tuna Girl and Goat The Safehouse – secret restaurant Society of Sensory Professionals IFT has a great sensory division How do we find you?: Linkedin is the best way Learn more about your ad choices. Visit megaphone.fm/adchoices
What this episode covers
If you are looking at the field of sensory, then this is the episode for you! This is probably the most technical sensory episode we’ve had so far as we learn about new sensory techniques, what type of groups should do what type of sensory and also, great tips on how to sensory test for kids! Emily Kimmins from KraftHeinz does a great job explaining the purpose of sensory, and how focusing your testing parameters and delivering compelling data allows you to convince a global organization that everything will be alright: that you can do a global launch for a product. But even if you aren’t a huge company, Emily and I still discuss great tips for small businesses or one-man sensory teams. You’ll also get to hear about Emily’s first sensory job, which involved working with Dentures, and how she got into the food industry. Like many, it’s usually never a straight path. Sponsor People have been saying My Food Job Rocks is a great food business podcast. If you’re a food entrepreneur or want to become one, I highly suggest doing your research. Luckily, my friend Rachel Zemser has the perfect resource for you. She has a book called the Food Business Toolkit that will help you understand everything about starting a food business from formulation to regulation. Use the code MYFOODJOBROCKS at the checkout for 10% off not only the book, but it also applies to an hour of consulting. As someone who’s started their own food business, acquiring knowledge is super important. You can find the book here: https://alacarteconnections.com/shop/ Money will come and go, but you’ll always run out of time so it’s very important to get the knowledge necessary to move forward. Show Notes What do you do for a living?: I’m a sensory scientist at Kraft Heinz Kraft Mac and Cheese Canadian pushback Type II Error For sensory, we need to make sure to mitigate risk using data Tetrad Method – a more statistically robust method How much data does someone need to be convinced that something is fine?: It’s not about data or the amount, it’s if you have enough 3 different types of consumers: Internal or sensory acuity – discrimination testing or technical evaluations for product development Professional tasters – Come in 2 hours a day 4 hours a week. Trained panelists to describe and quantify tastes Consumer testing – Huge amounts of people but very simple answers All employees go through sensory tasting View on Supertasters – When they discovered it, it was very helpful to our field because it introduced a new scale PROP paper The easiest way to describe the taste is to compare it to something We do a lot of “always like something else” Background: Emily has a degree in biology and went to pre-pharma. I switched mindway and just said I wanted a science job I asked a temp agency to get me any science job First Job: Proctor and Gamble products and worked with their Dentures. Next job was the flavor industry Givaudan Do you have any advice for anyone who wants to switch job roles?: Explore and talk to different managers. Explore early! Any advice for kid sensory testing: Separate genders, or do take-home/home-use tests How big’s your sensory team?: 4 food technologists and 4 food technicians What type of food trends and technologies are happening right now?: We want more reactionable data. For example, facial recognition and Tinder sensory We need to reduce the amount of thinking time What is one thing you’d like to know about the food industry?: Food supply chain. I’d like to spend more time with the farmers What’s your favorite kitchen item?: a 4-quart pot that I use for everything (I call it the everything pot) also a kitchen pot. I'm currently using the instatpot What’s a recent favorite food?: Recently went to a restaurant and it has an interesting Poke dish with cubed seared rice and topped with spicy tuna Girl and Goat The Safehouse – secret restaurant Society of Sensory Professionals IFT has a great sensory division How do we find you?: Linkedin is the best way Learn more about your ad choices. Visit megaphone.fm/adchoices
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Ep. 182 - Sensory Techniques that Legacy Brands Use with Emily Kimmins, Sensory Manager at KraftHeinz
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