Manager for Sweet Taste at Givaudan. With over 15 years of experience in the food industry, product development,
she specialises in innovation and
opportunities and enhances product positioning in the Sweet and Beverages sector. Previously, she led regional product management for Taste Sweet, Dairy and double-digit growth and contributing to a proven track record of driving cross- functional collaboration and delivering market-driven results. are increasingly at the forefront, from sophisticated digital technologies to based product profiling. These new technologies and capabilities are reshaping the way we formulate products, providing many new possibilities for sugar reduction. our expertise and collaborate with our partners to co-create exceptional food and beverage experiences that excite and optimise flavour and food formulation for health-aware consumers, we can leverage Tools for Modelling.”
artificial intelligence for optimisation and facilitates consumer-preferred co- creation. Building on over two decades of and insights aligned with consumer preferences, enabling us to co-create game-changing new food experiences.”
flavour drivers and explores flavour ingredient synergies.
“With complex
analyse the contribution and synergies across ingredients, all the while bolstering the sweet taste, aroma, colour, texture, for helping customers to reduce sugar content number of successful projects, optimising the balance of natural sweeteners to meet was used to reduce sugar (and salt) in a
KennedysConfection.com
There is a distinct ‘sugar shift’ right
now, and Givaudan’s research amplifies this further. For example, Givaudan’s research shows that 54% of shoppers say that reducing sugar has become more important in their diet over the last year, and over a quarter believe bland, healthy food presents an obstacle to lifestyle challenge of creating products with less sugar but just as much natural flavour – within budget and at scale.
Irma Gonzalez, Global Product Manager, Sweet Taste, Givaudan Taste & Wellbeing
customer ketchup formulation. “Givaudan’s experts reduced the salt content by 40%, and the sugar content by 28%, and the taste didn’t alter in the process. This shows us how humans, that both do good and feel good for in unison, scientists and digital tools can create dynamic products. – a digital aroma dispensing device – can
“Givaudan has a comprehensive understanding of the issues our customers must navigate, as when the sugar is reduced – or removed – the sophistication of the sweet taste can also diminish. That’s where our experts can co-create and collaborate to help companies recreate a full-flavour experience in reduced- sugar food and beverages for the modern Masterclass series (seasons 1 and 2) offers a wealth of information to help guide industry players on the topic of sugar reduction. Through our key technologies, such as our we can collaborate with our partners and co-create dynamic new food solutions and experiences for 2025 and beyond.”
Kennedy’s Confection March 2025 17
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