9th Pangborn Sensory Science Symposium, Toronto, Canada 4-8 September

A team of sensory experts from Kerry Ingredients & Flavours is presenting a discussion paper at the 9th Pangborn Sensory Science Symposium, widely recognised as the most important scientific symposium for the disciplines of sensory and consumer science.

Kerry Ingredients & Flavours has been a long-time supporter of this event. Janet Colwill, Head of Sensory and Fiona Webb, Sensory Panel Leader, Kerry EMEA, along with Sheryl Karow, Sensory Director, Kerry America, will present their paper ‘Connecting with Clients’ as part of the ‘Improving the Bottom Line in Business with Sensory’ workshop on Tuesday 6 September.

“The role of consumer insight and sensory research in supporting the development of consumer preferred products for our customers and markets is becoming increasingly important. Food and beverage manufacturers are turning to their ingredients and flavours suppliers to lead and support the development of new products and concepts”, explains Janet Colwill.

“This is having a direct impact on the way manufacturers and suppliers relate to each other in moving those relationships from transactional in nature to more strategic partnering both at a local level and regional/global”, concludes Janet.

Discussion paper abstract: 
Providing a comprehensive sensory function is a major commitment within any company and to prove its worth it needs to provide a service that is respected, not only internally by research, development, marketing and quality functions, but also by its clients. 

The role of the sensory professional within a project and their relationship with the client can often be a discussion point. Is the sensory team there purely to provide a service, to carry out the required testing or should they be proactively involved in driving the project and connecting with clients?  As we work more in a global environment, the challenges to understand different markets, work in conjunction with other professionals, liaise with clients and present sensory findings are all issues we are embracing.  Technological advances have helped make this easier in many instances, but have also driven the requirement for speed of response.  In addition to this it is no longer relevant just to present the findings, but now insight and action points are critical to driving the decisions.

The sensory professional has many things to offer in helping to connect with clients and this presentation will cover some thoughts on how we add value, provide a point of focus and some of the challenges we need to address in doing this.

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Issued on behalf of Kerry Ingredients & Flavours
Media contact: Clare Walder
Tel. +44 (0)1869 353 800 or email clare.walder@collegehill.com 

About Pangborn
The Pangborn Sensory Science Symposium which takes place on the 4th-8th September is the most prestigious conference within the field of sensory science where practitioners meet to discover, discuss and develop the latest in fundamental and applied sensory science. It is the largest sensory conference in the world with over 1,000 sensory professionals, academics and students attending.

For more information visit http://www.pangborn2011.com/