“There’s a lot to consider: different legislation about what can and can’t be included in food products, certain allergy requirements, sustainability, price…” says Susanne Rask, research and development manager at Solina Group. “Of course the most important thing is flavour, and having that feeling for what works.” Rask is a trained engineer and has spent her entire professional career in the food industry, working on taste sensations, deli meats, snacks and more. In January last year, she joined Solina Group. “I enjoy an incredible variety in what I do,” she says.

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