I work a lot in the laboratory but also in the administration offices. We're trying to find different concepts of products. We work with what we have in the market now, trying to understand what the consumer wants and to develop something in the portfolio that meets their needs.
Today I'm in the global ingredient technology platform team, so I have lots of communication with India, Bahrain, Mexico, Argentina etc. – which is very exciting! We work with different technologies for natural flavours; for example, fibres and protein. We’ll try to put fibre in a powdered beverage product to see if it will be technically good for it and to overcome technical problems with mixology.
It's good because I can see what I learnt in my studies and apply it in my job. My work is at the very beginning of the process, so we don't tend to work with production. We work on development and discovery, and then we pass this knowledge on to the next team.