Apply yourself
Of course, as a general rule of thumb, it's an attitude that encourages creative, positive thinking. And if there's anyone who spends their professional life defining the phrase it's Adam Anderson, head of research and development at Kerry Ingredients & Flavours.
The business specialises in bespoke solutions for clients in food processing and foodservice sectors, boasting a portfolio of 15,000 products across 140 countries. Aside from food service and clinical nutrition, it's built around three main markets: savoury and dairy applications; sweet and cereal applications; and beverages. Core competencies include snacking and convenience; batters and breadcrumbs; fruit preparations and sweet flavouring.
Anderson heads the team that delivers the products and technical services in these categories, especially in the priority markets of Europe, the Americas and Asia Pacific.
background
His earlier career prepared him for the role's scientific rigour as well as its commercial realities. "I did a PhD in flavours chemistry with the University of Reading while working at Dalgety Food Technology Centre," he says.
His knowledge of Kerry Ingredients is extensive, having managed its flavours R&D teams in the UK, the US and Australia. Before taking up his current post, he was general manager of Kerry's flavours business in Australia and New Zealand for four years. "So I've had exposure to a combination of different cultures, research and business."
His heart lies in flavours and he's involved in constant research into new cross-category flavour applications for the business.
When you consider that increasing emphasis on environmental concerns is driving him to accomplish his work with an eye on sustainable sourcing, you begin to understand the enormity of his task. "In some areas we are more advanced than others. We have clear policies and protocols around sustainable palm oil, for instance."
Another immediate challenge has been to increase Kerry Ingredients' reputation beyond its traditional heartland in recognition of its broader portfolio. "We have been perhaps best known for enzymes and cheese flavours, whereas in reality there's a much broader mixture."
It's a mix that's being added to all the time. Anderson's work is increasingly informed and expanded through his employer's well-known acquisition strategy. A lot of this strategy has to do with adding on technical expertise or securing supply, he says.
In 2002, for example, it completed the purchase of Sunpure. "That was all to do with citrus extract supply in Florida." It's also finalising the acquisitions of Cargill Flavor Systems and sweeteners business SuCrest, which will again expand its market coverage and portfolio.
tailor-made solutions
This activity sharpens Kerry Ingredients' competitive edge against a flavours industry that is increasingly diversifying into tailor-made solutions for clients. Areas such as salt reduction, for instance, demand a complete rethink of the content of finished food products.
"A lot of effort in the past few years has gone into sugar, salt and fat reduction," says Anderson. "This has a huge effect on taste and we have invested a lot of R&D time into that.
"We have developed flavour modulation technology, which looks at how you build up flavours to maintain the correct taste. We see ourselves as very strong players in that area."
Coming up with ideas is all very well, but unless this is done in close co-operation with clients, it has little value for either party, he says. "Innovation isn't innovation unless it works for the customer. I have got very cynical over the years about what the next new ingredient is. There is no silver bullet. It varies by ingredient application."
Which is why he prefers to think in terms of RD&A (research, development and application) rather than pure R&D. He says he still gets a big kick out of coming up with a solution to a particularly thorny problem for a customer.
His approach, then, is as focused on technical solutions as it is on flavours. "Kerry Ingredients and Flavours has a number of different tracks. You have top note flavours in beverages or soup, but another track is ingredients such as emulsifiers that give functionality to products. My role is to explore how we best use these tracks.
"We need to bring flavours, emulsifiers and enzymes together in a way the customer understands and that differentiates ourselves from our competitors."
In terms of long-term strategy, this means developing knowledge of technologies and applications and effective use of existing tools. "I have responsibility for scouting out the latest thinking from universities and other institutions." This also helps prevent "reinventing the wheel", says Anderson.
Following evolving thinking about gut microbiota is one of the ways he and his department is keeping up with the latest trends. "A number of universities have been looking at that for the past couple of years. They are attempting to understand how this is an indicator of health and wellness in a number of areas, not just the gut."
His division is constantly involved in similar projects alongside other organisations. "For example, we have a partnership with academics and other flavours houses called Food for Health Ireland, mining milk. This high level research involves a number of different areas, such as satiety."
Anderson and his colleagues participate in a wealth of other areas of research as well. "We have developed techniques that have reduced allergenicity of products, while maintaining their functionality."
Responding to continued demand for free-from products, another topic under investigation is the role of enzymes in breaking down lactose to deliver foods that reduce its effect on consumers who are lactose intolerant.
commodity prices
It's not all about health. See-sawing commodity prices are driving demand for reformulation to cut costs. "Customers might see a few ingredients that need changing," says Anderson. "We see a lot of opportunities there."
There are other PhD projects with a range of different universities on the go, including the Monell Chemical Senses Centre in Philadelphia.
The academic world is an obvious source of inspiration for Anderson, but so is the sporting world. "I tend to be inspired by legendary sports people. When I think about what inspires me about them it's their dedication and the sacrifices they make to ensure success. I did sports and athletics when I was younger. Before my PhD I competed at national level for Scotland."
