Emily Kimmins

When in doubt, cover it with chocolate.

When in doubt, cover it with chocolate.

When in doubt, cover it with chocolate.

So when you say insects, the first thing I want to know is what kind of insects. And the second thing I want to know is, do you have to see the insect? Can the insect be hidden?

So when you say insects, the first thing I want to know is what kind of insects. And the second thing I want to know is, do you have to see the insect? Can the insect be hidden?

So when you say insects, the first thing I want to know is what kind of insects. And the second thing I want to know is, do you have to see the insect? Can the insect be hidden?

My name is Emily Kimmons, and I'm the senior manager of the sensory and consumer science team for Kraft Heinz.

My name is Emily Kimmons, and I'm the senior manager of the sensory and consumer science team for Kraft Heinz.

My name is Emily Kimmons, and I'm the senior manager of the sensory and consumer science team for Kraft Heinz.

So I'm in charge of the taste test for any new innovations that are coming out across all the brands in U.S. and Canada.

So I'm in charge of the taste test for any new innovations that are coming out across all the brands in U.S. and Canada.

So I'm in charge of the taste test for any new innovations that are coming out across all the brands in U.S. and Canada.

We can only ask our professional tasters to work for two hours because even though we use them as analytical instruments, they really are just human. So if you ask them to taste more than, let's say, 10 to 12 macaroni and cheeses in a two-hour period, it all starts to taste the same. And then we'll do outside consumer panels in the evening. All we ask consumers to do is react. Just do you like it?

We can only ask our professional tasters to work for two hours because even though we use them as analytical instruments, they really are just human. So if you ask them to taste more than, let's say, 10 to 12 macaroni and cheeses in a two-hour period, it all starts to taste the same. And then we'll do outside consumer panels in the evening. All we ask consumers to do is react. Just do you like it?

We can only ask our professional tasters to work for two hours because even though we use them as analytical instruments, they really are just human. So if you ask them to taste more than, let's say, 10 to 12 macaroni and cheeses in a two-hour period, it all starts to taste the same. And then we'll do outside consumer panels in the evening. All we ask consumers to do is react. Just do you like it?

Do you not like it?

Do you not like it?

Do you not like it?

Consumers need something physical to touch and taste and hold on to to tell you what they like and what they don't like. And the more different things you can give them, the richer your information is going to be.

Consumers need something physical to touch and taste and hold on to to tell you what they like and what they don't like. And the more different things you can give them, the richer your information is going to be.