It sounds like you have a rather wide range of duties.
You might say that. (laughs) But that’s what keeps things interesting. Of course, it’s not always researching or analysing samples in a lab environment. Sometimes I need to write reports or protocols as well. It’s an important part of my work and I love all the different aspects of my job. No two days are the same.
You work for KFTEMEA, meaning Europe, Middle East and Africa. How do you adapt to those different food markets?
It certainly is a vast region and obviously each part has its own challenges. So this requires a different approach each time; sometimes food manufacturers in certain regions use synthetic ingredients that they aim to substitute. That’s why our CLS Department offers counsel to each customer individually.
Could you tell us more about your role in the development of NaturCEASE Dry?
You could say that I played an important role. Kemin offers solutions for shelf life, preserving taste and colour, and delaying oxidation processes. We also have food safety solutions in our portfolio. With NaturCEASE Dry, we wanted to combine all those features into one user-friendly product. I can say that the development of NaturCEASE Dry was challenging seeing the fact that I had to take different parameters into account to protect the full meat matrix.