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.
About Emily
Emily Kimmins specializes in combining sensory and consumer methodologies to reveal consumer needs and provide actionable insights for R&D and marketing. As Senior Manager of Sensory and Consumer Science at Kraft Heinz, she is responsible for providing support for all US and Canada Kraft Heinz brands including Heinz, Kraft, Oscar Mayer, Planters and Capri Sun. She has over 18 years of experience across a variety of consumer packaged goods and suppliers including Givaudan Flavors, Dr. Pepper Snapple Group and Nestlé prior to joining Kraft Heinz in 2018. Emily received a BS from the University of Toledo and a Certificate of Sensory and Consumer Science from UC Davis. And last, but certainly not least, Emily is a wife and mom to 3 great kids.
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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
Nice post