This podcast is sponsored by: Kalsec, Inc.
In this episode of Two Sense, sponsored by Kalsec, P&F+ managing editor, Jenna Troyli, is joined by principal flavor chemist, Shane McDonald, alongside chef and lead scientist, Ken Burns.
Listeners will learn about the benefits of culinary pepper extracts and the segment’s white space. You’ll also gain insight into the company’s extensive research on consumer curiosity in hot and spicy flavors. Discover pepper power!
Ken Burns, Chef & Lead Scientist
Ken Burns is both a chef and a lead scientist who combines creativity, an understanding of market and user needs, and data-driven insights to aid marketing campaigns and launch products that drive adoption and growth. As a Cincinnati native, Burns achieved a Culinary Arts degree from Cincinnati State and a Food Science degree from the University of Cincinnati and most recently acquired his MBA at Xavier University. He uses his 20 years of experience, extending from fine dining to private label CPG, to create positive eating experiences that blow customers away.
Shane McDonald, Ph.D., Principal Flavor Chemist
Shane McDonald has a Ph.D. in Food Science from the University of Wisconsin-Madison. He is a certified flavor chemist and has been working in the flavor industry for over 25 years, mostly in savory flavors, reaction flavors, pungency and flavor for beer. McDonald has been at Kalsec for almost 14 years and is currently the principal flavor chemist.
