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Stephen Dubner

๐Ÿ‘ค Speaker
7195 total appearances

Appearances Over Time

Podcast Appearances

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Since we spoke with Kimmons in 2020, she has a new job title. She is now the R&D lead for sensory and consumer science at Kraft Heinz, which is one of the world's biggest food and beverage companies. They make Kraft mac and cheese, Philadelphia cream cheese, Oscar Mayer hot dogs and dozens of other products you have likely run across.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Since we spoke with Kimmons in 2020, she has a new job title. She is now the R&D lead for sensory and consumer science at Kraft Heinz, which is one of the world's biggest food and beverage companies. They make Kraft mac and cheese, Philadelphia cream cheese, Oscar Mayer hot dogs and dozens of other products you have likely run across.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Since we spoke with Kimmons in 2020, she has a new job title. She is now the R&D lead for sensory and consumer science at Kraft Heinz, which is one of the world's biggest food and beverage companies. They make Kraft mac and cheese, Philadelphia cream cheese, Oscar Mayer hot dogs and dozens of other products you have likely run across.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

This means managing the company's professional tasters.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

This means managing the company's professional tasters.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

This means managing the company's professional tasters.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Kimmons says that simply surveying consumers about a potential new product, something with insects maybe, isn't useful.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Kimmons says that simply surveying consumers about a potential new product, something with insects maybe, isn't useful.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Kimmons says that simply surveying consumers about a potential new product, something with insects maybe, isn't useful.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

So when it comes to new food ideas, volume is important.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

So when it comes to new food ideas, volume is important.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

So when it comes to new food ideas, volume is important.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Okay, so when we say insects, Emily Kimmons of Kraft Heinz says what?

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Okay, so when we say insects, Emily Kimmons of Kraft Heinz says what?

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Okay, so when we say insects, Emily Kimmons of Kraft Heinz says what?

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Before you turn up your nose at the notion of eating insect cheese, especially if you're an American... Do you know what beef cattle raised in the U.S.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Before you turn up your nose at the notion of eating insect cheese, especially if you're an American... Do you know what beef cattle raised in the U.S.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

Before you turn up your nose at the notion of eating insect cheese, especially if you're an American... Do you know what beef cattle raised in the U.S.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

All of this may or may not make the transition to insects more palatable for a company like Kraft Heinz.

Freakonomics Radio
EXTRA: The Downside of Disgust (Update)

All of this may or may not make the transition to insects more palatable for a company like Kraft Heinz.