Enhancing food experiences with our texture toolkit
27 Nov 2024 | Agrana Fruit
Texture can significantly influence how we perceive taste, offering endless opportunities for culinary innovation. The appearance, aroma, and mouthfeel of food all contribute to the overall enjoyment.
Join us for an exciting webinar where we delve into why texture is a hot topic for innovation in the food and beverage industry. Under the motto “Taste King, Texture Queen,” we’ll explore the latest texture trends and uncover what consumers are craving next.
Discover how AGRANA Fruit can be your ideal partner in texture innovation with a multi-faceted toolbox designed to enhance the texture experience of yogurts, ice cream, baked goods, beverages, and more. Use this opportunity to gain valuable insights into the world of textures from our experts!
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Hello and welcome to today's webinar titled Enhancing Food Experiences with our Texture toolkit by Igraana Fruits.
My name is William Bradford Nichols, and I'm with Food Ingredients First, a world-leading B2B news and insights website published by CNS Media.
We are joined today by our expert speakers, Mena Noah, the Global Director for Portfolio Development and innovation at Igraana Fruit.
And Melanie Stern, the global market and consumer insights manager at Agrata Fruit.
Mannon has worked at Iranda Fruit for 13 years on a mission to drive the organization towards excellent execution and product development from initial concepts to market innovations, and as a strategic marketing manager at Igrada Fruit, Melanie leverages her deep understanding of market trends and consumer behavior to craft impactful narratives in the food industry.
Welcome both.
It's great to have you here.
In a short while, we will explore the significant impact of texture on taste and will discuss its role in culinary innovation with our expert speakers.
We will also learn why texture is critical to food enjoyment and discover the latest trends with the gra of fruit.
Following our speaker's presentations, we will have a Q&A session.
The webinar will also be available on-demand on food ingredientsfirst.com, and the link to view the on-demand webinar will be emailed to you after its conclusion.
With that said, let's begin today's webinar with our speakers' presentations before we round off with the Q&A session.
Over to you, Melanie.
Right.
Thanks William, and hello everyone from my side.
I'm very happy to be here today with you in this webinar.
And we're gonna explore together the exciting topic of texture.
And I wanna begin with why are we actually talking about texture.
We all know eating is a very sensory experience.
And it's not just about the experience for the consumer, it's also about really big opportunities for innovation.
It plays a key role in how consumers experience food and beverages, and it's really about a multi-sensory experience.
So, your taste, but also, seeing the product, like all your senses are engaged in food products.
So, that's why it's so important to look at texture.
It's also confirmed by consumers.
There's 28 million, I let that number sink in a little bit, conversations on social media just in one year around texture, only for yogurts, ice cream, and beverages.
So, it's really a big consumer-driven topic.
And in our grain of fruit, we've come together.
So our experts in marketing, product development and innovation.
We've partnered also with an external, culinary institute, the Life Institute, and we've, worked on a lot of, solutions around texture.
And that's what we wanna show you today.
Why texturing is important, what's the latest trends, and how with our exciting toolkit, we can, answer to that.
So, now that we've understood why texture is so important, maybe you were wondering about this phrase that you might have seen, taste is king, texture the queen.
We all know it from ourselves, I would say.
If you go grocery shopping, taste is really a primary purchase driver.
80% of consumers say they are influenced or even very influenced by taste.
If a product doesn't meet your taste expectations, you probably won't repurchase it again.
But what's sometimes a little overlooked is the importance of texture, and that's why we say even though taste is the king, texture is the queen, and we need both of them.
So 50% of consumers are influenced by texture in their food purchases.
So it's really a critical topic, and it's a wide field of innovation for the food and beverage space.
So, now you might wonder, OK, what's, what's the, the trends in texture?
With all the research we've done, and as I said, we came together with our community from around the world, we've partnered with this external institute, we've done consumer studies, and after reviewing all of that, what we see is that there are kind of two opposing trends in texture.
The one direction is, of course, more into the joy and experience indulgence direction, so it's about very thick, heavy, creamy, crunchy, crispy type of textures.
The second opposing direction, where there's more influence from health trends and also affordability trends, is about light, airy, mousse and wood kind of textures.
So, today we're gonna explore both of these directions.
So let's have a look at the first one.
Texture is definitely a key influencing factor for indulgence.
You see from this Enova consumer study here that when consumers are asked about what makes food or beverage experience indulgent for them, , 3 out of those answers are related to texture.
Crispy, crunchy texture is mostly associated with indulgence, but then also creamy texture, and also exotic, textures.
And if we look at the second direction, the more light kind of textures, there we see a very big consumer driver of guilt-free pleasures.
Consumers want that more and more.
They do want to indulge themselves, but without the guilt.
So, permissible indulgence is a big driver here, and aerated foods, so foods where air is, whipped into them to make mousse kind of textures, are really trending across a lot of, applications.
Why?
Because they are, they can have a, a new eating experience for the consumers.
It also, , gives them peace of mind from a, from a health perspective because they, it's, it's a very indulgent per indulgent experience but with less calories because you have less caloric density in a a rated product.
And it can also have, effects on the production itself because the product is more lightweight.
So, those are two major directions, and on top of that, we also see an increased interest in new or unusual kind of textures.
Every second consumer globally is interested in new kind of textures.
And there, it's especially the inspiration from Asia.
So 44% of consumers say they are mostly inspired by the Asian cuisine for their daily choices on food and beverage.
So what's next for the exciting texture innovation topic?
It's really a big theme, it's not gonna go away anytime soon, and it's especially critical for the younger generations.
Chenat is the generation with the highest demand for new flavor and texture experiences.
We have, as I said, previously, we've done quite a lot of research, we've worked with external partners, so here you also see some statements.
From, research providers like, Innova on this one.
So targeting the younger generation's texture is really, really important.
That's confirmed also by their consumer insights that they are wanting adventurous experiences and more experimentation as.
Another topic that we see, to increase even more in the future is the combination of different kind of textures.
So, we've shown you before two main directions.
It's either the more indulgent, heavy kind of direction or the more light, health-oriented direction.
But another direction that we see is a combination of different textures.
That's especially critical in ice creams, but we also see it in other applications.
So, we leverage texture in unexpected ways.
We combine different kind of textures, like aerated and puff, like soft and chewy, like unexpected combinations to excite the consumers.
And the third part is, of course, to explore more new and unusual textures.
I guess the, the rise, the big rise of mochi ice cream is, is a good example here because a few years back, in the Western world, not a lot of consumers were aware of this kind of glutinous, ice cream or, snack products with, with, with that texture.
Now it's really trending and consumers are constantly seeking novel and engaging sensory experiences.
So, now that we've explored on why texture is a topic, what are some key trends in texture and consumer needs, let's have a look at what this means for us, because maybe you you, you wondered how this texture relate to a grain of fruit.
If you're not so aware of us as Arona Fruit, we are a leading producer of fruit preparations, especially for the dairy sector.
So, every 2nd to 3rd, , fruit yogurt around the world has our preparations inside.
And we're also very active on the ice cream, beverage, and bakery space for both retail and food service.
So, If you hear a grain of fruit, obviously, fruit is your, is a big connection, and we're very proud to, to have a, a good, a long history in, in, in fruit processing.
But, , preparation can be more than fruits, and that's what we wanna show you today also with the texture.
So, if you think about a preparation, a fruit preparation, or maybe also one with a more brown flavor note type, like a caramel or chocolate preparation.
It's about the fruit, the dodgy ingredients, it's about the flavor, of course.
We said taste is king, the texture is the queen.
So, imagine the preparation, not just to add flavor to the final product, like the yogurt or the ice cream or the topping on your beverage, for example, but also imagine this preparation to be a carrier, a vehicle for bringing additional texture into your product.
And having said that, I want to hand over to my colleague, Mano, who's gonna explain to you more in detail what that means and what we have to offer in our exciting toolkit.
Right, Melanie, indeed.
Let's embark the audience into what we have prepared to solve those challenges as being our texture solution toolbox.
So if we look at it clockwise, it is made of 6 building blocks that we are happily sharing with you with the purpose that each of those building blocks can be combined in the so-called preparation that then will serve consumers on, on the end journey.
So if we start to explore first on the 9 o'clock area with our fruit superiority building block, what we have to offer there as a grana Fruit being the expert into.
The fruits and its processing is that we are interested to look and select the right varieties and the right cuts of fruits so that the pieces that we are delivering that supports the texture are as close as possible to nature and to fresh fruit.
And and with that we are having a couple processing methods.
In the, fresh fruits transformation, as as when we really then, cook the preparations and the different ingredients together, that makes really the product unique.
With that expertise, if we go at 8 o'clock with our fruit specialties.
Here we have really on the frozen side some specific additions to, to foods, be it in the frozen food area or be it in, in the dried fruit area that can really make the texture and the multi-sensory experience something different.
If I continue to take you in, into the journey and moving a little bit away from fruits and really transmitting to you the purpose of, of the toolbox and the vehicle is that we are able to provide an enhancement to the product in terms of mouse feel.
So with using different.
Texturiers and even in the clean label area using the fibers of, of fruits or even enhancing the sensory elements of the mouth feel also with with flavors, with modifying properties for example.
Combining all those type of ingredients we are able to enhance the mouthfeel for consumers not only on the food preparation itself but really also retrospectively then in the, in the, the final product.
So that's really the added value of, of this building block combined with, with others.
If we now start to explore on the, on the one o'clock of, of this journey, the trend that Melanie introduced related to hairy type of, of textures, we have then our building block related to whips solutions, and there it's all about technologies that can form mousses and foam type.
Of of products and and that is really something across our categories we see very trendy and very important, not not only again to to make the full product a mousse or foam but also has different layer, which is a perfect transition to our fifth building block called layered solutions and there it's all about combining.
It's all about the fun.
To put fruits on top, fruits on the bottom, in the middle, some dairy products, some ice cream products, having inner sauces into an ice cream cone, for example, and so on and so forth.
So here we have really limitless innovations we can do in that field while taking care of the texture experience.
And last but not least on our 6th bloss, we have the excitement of inclusions that are really by essence bring a twist to the product, right?
So similarly to when you have your cookie, when you have a cookie with chocolate chips, it's so much better.
Here we are able really to provide any type of, of.
Inclusions, be it from chocolate-based inclusions that we are also gonna discover very soon in in more detail, be it that we add cereals or nuts of all kinds, walnuts, chestnuts, all of that into the products in various sizes so that makes again the product as unique as possible for consumers.
So having looked at it holistically now, what we have prepared is to deep dive into three examples into the main categories we are serving, be it yogurt, ice cream, and beverages.
So let us first start with the yogurt space, where here we have focused on spoonable yogurt and brought for you.
Some elements where we are very much driven by what's going on on the social media as a testimony of, of, of the consumer's needs.
And there we see that 16% of conversations related to yogurts focus on texture.
And, and in those conversations we see that it's so important for yogurt consumers to find soft, creamy, smooth type of textures versus something watery that is not very pleasant.
So being inspired by those, we also looked at the.
Most important texture claims that are present in this category, be it first creamy, thick, smooth, and then also the velvety aspect and finally chunkiness is important when it comes to to the texture claims that are happening on the market.
So in order to illustrate for you.
The offer of iguana fruit, we've picked the chunkiness aspect, and there we have two directions where we are bringing solutions.
On the one hand, with the fruit superiority building block, we are able to Take the adventure of big fruit pieces.
And that's really an excitement when it comes to providing that in an industry like product.
While on the other hand, this can be also combined with chocolate inclusions.
Speaking of chocolate inclusions, let's have a look at what we are offering more specifically.
So we do have a competence center out of Austria in Gleistorf which is specifically dedicated to the design and the production of such chocolate splits, which we are making in different sizes and shapes that for our designers are really.
Focusing on bringing the best chocolate taste to this product which we know is definitely a challenge and which we have overcome also providing a vegan suitable type of chocolate chips, chocolate spits and and this is really something differentiating on your on your products for the consumers related to the experience.
We also see that this is really fitting super with the trends expressed by Melanie in the guilt-free enjoyment type of space, as you can then blend it also with.
Roots of all kinds and this is really this pairing between the chocolate splits and take it you know, a banana smooth, very comfort type of of pairing would be beautiful.
So moving us away from the indulgent space of, of yogurt here, let's, let's, let us have a look at the ice ice cream area.
We're here, we picked for you, as a sneak peek, the sore beds and, the solutions we can offer there.
Again, when it comes to texture claims, we have first the creamy, , claim that comes first in mind when, when we talk about sorbet, and that really drives also the fact that, consumers would want to have more premium type of sorbet.
And, that is really where we jumped on the, on the train and say, OK, we really have something to offer when it comes to bringing real fruits in those types of products that are used to be also very watery.
And there we are able really to bring some small rough texture particles to it, of various sizes which brings really excitement to this category and therefore fulfills the interest that we see again on social media where again, in approximately 15% of the conversations say, yeah, I want to have some, some creaminess to, to my sorbet next summer.
Having said that, what we are then offering within our toolbox as a solution is sorbet compounds.
What is that made of?
It's a convenient all in one solution for ice cream producers, because you have them ready to use your pieces in a compound mixed with the sugar and the texturizer that may be needed for the full experience.
And therefore, you're also protecting the food integrity, having the preparation as a vehicle, and therefore you have really interesting texture experience related to that.
Last but not least, in the beverage space, it's so exciting what can be done, and again, conversations on social media are super trendy and there we see again that in the beverages.
It's so important to bring some soft and creamy and very light effects to drinks, be it hot or cold.
It is really something consumers are really valorizing.
And therefore when you also look at the top five texture claims that are happening nowadays.
2nd and 3rd positions, terminologies like velvety and silkiness are, are super key.
So that's, that's why, it's really key to be able to provide, layers, be it on top or at the bottom, that can provide this, this foamy effect both visually and in the mouth and so exciting to see this multi-layered coffee now on the screen.
Having said that, the solutions that fit with that, are called frothing bases, and we have performed our own, consumer study related to coffee and tea shops because we were very interested to understand.
Would that be a differentiation factor, and nearly 60% of consumers are saying we're willing to pay more for texture experience in our beverages.
So let us all go for it and therefore formulate products that offer.
This, this, broad flavor varieties on the market with caramel or chocolate or even, you know, fruity into a Dalgona style type of mousse, you know, being inspired by the coffee but diversifying the offer.
And that's really something we we add a grain of fruit, take to the bottom of our heart to make all our solutions convenient and easy to handle for the baristas in the food service area.
So all solutions really full packed with with that functionality.
And we all know that that within those spaces dairy-based type of foam that the vegan formulation is something key to provide and that's also really something in all of our ranch that we are covering to ensure we can delight consumers.
Having said that, this was just in a nutshell what what we are able to offer within few examples of our toolbox, but there is a lot more to explore.
And there is also a lot more we are as a ground of roots innovating in in order to be front runner on the texture topic.
Let me share with you a handful of those.
We are focusing on 3 types of pillars when it comes to feeding our innovation pipeline.
Of course, starting on the left-hand side, we believe that inclusions will need to be taken to the next level.
What does that mean for us?
Imagine the famously known now bobas, which are alginate-based spheres that we take to the next level, be it, , heat.
And sheer resistance so that you can really add an industrial scale, mix it with fruit pieces, chocolate chunks, etc.
This would really enhance the possibilities of those spheres inclusions as an example.
The second bucket here that we are focusing on as fruit experts is to make sure that we have the most innovative processing methods on fresh fruits.
We believe that getting as close as possible to nature and protecting it from the very beginning helps the further processing of our fruits and to minimize that processing, to value and cherish nature.
And that is where we are exploring er a lot of our activities related to to the fruits.
Last but not least, on the right hand side, we are, we are having a look at how to mimic dairy, how to really provide sustainable solutions going forward with with the world changing with animal-free solutions.
And there we are particularly interested in precision fermentation.
Not only to replicate the proteins that our lovely cars are delivering to us, but going beyond that.
Having proteins that have functionalities actually on the texture and the taste.
So referring back to text, taste is king, texture is queen, that's really a focusing area for us in the next months and years.
Underlined by an academic research that we have started er with er within our partnerships with the Institute Life.
We're looking after and interested to understand.
What are the multi-sensor attributes of texture that delights the consumers and what kind of threshold we may find by combining textures.
There is a certain level where you get too many Christmas presents and you feel overwhelmed and not happening, but this is what we are interested in to understand really as a fruit expert.
How we need to deliver the right balance with our toolbox.
Having said that, I would like to start closing our webinar today, inviting you to follow us on our social media, be it Instagram and LinkedIn because there is a lot of offers that are being handed over to you.
A big thanks to our speakers for their insightful presentations.
Once again, this is William Bradford Nichols from Food Ingredients First, and I'll now host a Q&A session with our experts.
Some great questions have already been submitted, so let's go ahead and get started.
Melanie.
I believe we have one here directed towards you.
Someone wants to know, do you offer, one of our viewers wants to know, do you offer fruit crunchies?
That's a, a very good question.
It probably depends a little bit on how you define fruit crunchies.
What I can say to that is that, in, in addition to the chocolate inclusions that you have seen presented by Mano today.
Of course, we also have other types of inclusions and they could be fruit-based.
We can also combine the inclusions with a fruity preparation, of course.
So, you can imagine like chocolate splits inside a cherry preparation, for example, and other types of combinations.
So yes, there is possibilities for also bringing crunchy texture with fruit, and we're happy to, be in touch and follow up on that more in detail.
All right, thank you.
Matt, and I think we have one here for you too.
Someone's asked, one of our viewers is asking, what about inclusions in beverages?
Definitely an interesting field to cover when it comes to inclusions and one of also of our inspiring er categories when it comes to that.
So one cannot miss definitely the trends and spheres we touched about it and, and this is really an offering we are further expanding and looking forward to, co-create as with, with, with customers.
But beyond that, in, in the fruit area you can one can imagine that coupled with mouthfield solutions you can have all sorts of, of fruit pieces and suspensions that can bring this excitement when it comes to.
Fruity beverages or when it comes also to smoothie type of, of beverages where here the whole extent of, , including small, small or larger, fruit pieces comes, comes into play.
Not leaving, aside, the next level of inclusions, right?
What's the next shape, beyond the spheres and are we going to make tomorrow, , square shaped, in, in, in a jolly format, for example, that's something we are interested in.
Thank you.
Very interesting.
Melanie, we have another question for you as , a, a marketing question that looks like, do you observe major differences in consumer expectations towards texture in different regions of the world?
OK.
Yeah, that's an interesting one.
Of course, there's some common denominators, across the world, like what we, what we showed in the presentation that there's strong interest in texture across product categories and that certain textures like for example, crispy.
Crunchy kind of textures are on the rise everywhere.
But of course, there are some regional differences.
We saw that there's a lot of inspiration taken from Asia.
In Asia, the more chewy, kind of glutinous textures have been established for a long time.
For other parts of the world, they often were, a little strange, but now they start to get accepted more broadly.
For example, we know that in the European market, it's, especially in the yogurt space, creamy, smooth kind of textures are extremely important.
In Latin America, they Sometimes prefer a bit more rich type of products, or also a bit of juicy kind of, experience, eating experience.
Yeah, so there's for sure, for sure, regional, differences, and, that's, the beauty, of us in Iguana that we, we have this global view, but then of course we have our colleagues on the ground in the different.
In the different regions who are the very, big experts on, on what works for this specific market.
Alright, thank you, informative.
Mennon, it looks like we have another question for you as.
One of our viewers is asking, how clean label are your solutions?
A very good one.
So.
A Korana fruit is very much engaged into delivering healthy solutions to the world, also having a, a very, strong commitment towards sustainability, roadmap and therefore, yes, we do offer, clean label solutions.
Let me, draw you back to our toolbox a second visually as this is, , for the most part the question is relevant to the mouse field, enhancement.
Area of our toolbox for which indeed we look after fruit fibers and purees, for example, are a way to stabilize fruit pieces or any kind of inclusions as a matter of fact in a certain metrics without any numbers referring to the European laws or any any other worldwide.
So this would be a concrete example of stabilization system.
That doesn't have an E number.
The other example we brought here with sensory enhancers are also a way to round up the mouse field when it comes if I go into the direction of plant-based categories, for example, no matter if in dairy or ice cream or beyond, this is really an attractive ingredients category to mix up into our vehicle pre preparation.
Absolutely, thank you.
Manon, I think I have another question for you as.
Agrada fruit is known for their expertise or fruit expertise.
What texture solutions beyond fruit do you offer?
Yeah, we're very glad to really expand here with the toolboxon fruits.
This is really important for our audience to capture and and for that, beyond the fruit attributes of texture, there is definitely the layered solution part of the toolbox which is, which is key, right, that you have, yeah, fruit, but how about combining it with nut butters for.
Which are really inspired from you know the all sorts of peanut butter variations that really contrast with the fruits and if you get inspired by markets which are heavy consumers of those nut butters, the combination with with fruits is, is for example, amazing.
If I move to as another example, the inclusion space where obviously there is a lot to do to, to do beyond fruits, we do a lot of things in the chocolate space we we discussed about the splits, but how about chocolate crunchies and all that sort of, of chocolate inclusions with bigger chunk for example or or other shapes.
So the chocolate.
Field is for us, an, an important area of, of innovations when it comes to texture.
That all sounds delicious, honestly.
Melanie, we have another question for you.
What are some of the advantages, when you mentioned earlier, what are some of the advantages for dairy, ice cream, or beverage producers when using preparations, as vehicles for texture solutions versus adding texture elements to their products themselves?
OK, yeah, sure.
So I think there's 3 major advantages, that I can think of right now, that I guess everyone's looking for, it's, simplification in the processing itself.
So imagine instead of adding 5 different elements in your production process, in different steps, you just have 1 step to add a, a preparation that already has all the other texture elements inside.
So that makes the process simpler, that makes also the handling simpler and easier.
And of course, another aspect is that we've built quite some expertise on what kind of ingredients to combine, what kind of flavor pairings work.
Manon has touched in , one of the previous questions on the stabilization system.
So, a fruit preparation brings quite a lot into a product.
So it brings a flavor, it brings a texture, but it also brings, , like a stabilization, etc.
And, we've, worked extensively, to understand what works in, in what kind of applications.
So which stabilization system is the best for, let's say a plant-based yogurt, to.
Enrich the mouthfeel to have a very creamy product, in the end and maybe add some very nice fruit pieces to it, for example.
That could be a very concrete example on that one.
So with that formulation expertise, it, I think it's another advantage, those companies can gain.
Thank you.
I think we have another question for you as , Noni.
Do you see a difference of offer request between food services and retailers?
OK, yeah.
Yes, there is, there is certain differences, mainly, of course, on the scale, expected.
So, , retail, if you sell to retail, it's usually a bigger scale and also the processing is more on an industrial perspective.
Whereas if we look to food service, there might be.
A little bit more room to experiment a bit with further steps on creating the actual product that's, that's sold to the consumers, but also here, of course, there are standard processes and you should not complexify things too much because there are certain procedures to follow.
And from a consumer perspective, I think usually consumers are a little more experimental on the food service side.
So when we go and eat out of home, we probably know it from own experience.
If there's a limited edition, we might get intrigued and.
And buy something that maybe on our weekly grocery shop, we would not.
So I think there's two elements here on the one side, it's the, the, the, providers, the pro, the, the operators in those spaces that work a bit different, but also of course from a consumer perspective, there's, some different expectations also when it comes to texture.
Thank you, very, very exciting stuff.
Mannon, it looks like I think you might have the last word here today.
We have one more question and it's for you, I believe.
Is it possible to combine various tools from the texture toolbox, and our audience member wants to know if yes, can you give an example of that?
Super, perfect closing for our session because this is all about it, with regards to, to, the solutions we offered to, to, as Melanie said, reduce the complexity and so on and, and offering them combining of it.
In that respect, one example would be definitely bringing fruit superiority as one of the toolbox where you are pre-selecting, you know, the right varieties and processing of, of the fruit itself so that you get shapes of fruits that are as close as possible to to nature.
Combined with the mousefield enhancement to make sure that you know the right pieces stay at industrial scale in proper suspension and are delivered to the factories in in proper space combine it then with the layered solution where then you say OK, those in my overall solution in my own own overall final product, I make sure that I have the, the layer of, of the so-called fruit rightfully positioned and therefore with the right.
Interface with, with the rest of the product, so that's, that's 11 example and I've, if I've further given another example into maybe the beverage spaces, imagine your beverage where you have inclusions of.
Spheres, for example, that are flavored with fruit, and then on top of it you also have a hairy whipped solution of a of a flavored syrup that comes on top that can be another example of combining and really referring back to our studies with the research center that we are doing.
We're really getting a lot of expertise with regards to the thresholds of combining all those textures, which is very exciting.
Manon, thank you.
And unfortunately, everybody, that is all the time that we have for today.
I would like to thank Melanie and Mannon for sharing their exciting and insightful insights and offer a big thank you to all of our viewers around the world.
Thank you for joining us.
Goodbye for now.
Global Director Portfolio Development and Innovation
Global Market Consumer Insights Manager
Platform Editor
Manon Noe
Global Director Portfolio Development and Innovation
Melanie Sturm
Global Market Consumer Insights Manager
William Bradford Nichols
Platform Editor
