Passion for taste

Passion for taste


Taste is key. If people don’t like a food
whatsoever they will not eat it so you may bring down salt levels if it’s not
palatable anymore if people don’t like it they won’t use it so it’s pointless
basically. I’m Joris Kloek. I’m an R&D project manager in the DSM biotechnology
Center in Delft. Well, at savoury ingredients we work a lot obviously on
savoury products that allow lower salt. For instance in the case of ModuMax we have a product that allows for masking the off taste that for instance
salt replacers or sugar replacers can bring about. So that’s another way of
allowing to have less of salt or less of sugar or fat in your products which is all healthy. Doing something with health in food rather than
a medical setting is really elegant actually. My role in enabling better food for people is to
drive projects that bring something that allows people to have a healthier diet. Collaborating with customers is important to understand what they’re after and looking for the question behind the
question so that definitely helps to understand the requirements behind my projects. The project on ModuMax now really
starts resonating with customers and when we see that, that is
the ultimate satisfaction for your product coming to life so to say, and seeing that actually in the market in products that are actually on the
shelves in the supermarket for instance that is very rewarding indeed. I think it’s really a thrill to work on the edge of what is known and what is unknown

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