Dr. Paul Kim

"Cargill's ability to quickly develop these flavors builds on a broad product portfolio from masking technology to sweetness enhancing flavors for rebiana sweetened foods and beverages," said Dr. Paul Kim, technical director, Cargill Flavor Systems. "Cargill Flavor Systems taps into the world-class technology pool that no other food ingredient or flavor company can offer," says Dr. Kim.

First Love is: Paul Kim [team leader], Nicholas Mayanja, James Ddamba, Fred Walusimbi, and Sharpe Ssewali II

Team members include Paul Kim (team leader), Sharpe Ssewali II, James Damba and Nicholas Mayanja.

Relationship Between Beverage Preferences And Responses To High Potency Sweeteners Based On PROP (Paul Kim - Cargill)

Friday, October 06, 2006 | Paul Kim
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Paul Kim, team leader, sweeteners and sweetness research, Cargill, Inc.

The ingredients used for food prototypes made at the T.D.C. are not all necessarily produced by Cargill, explained Paul Kim, principal scientist with Cargill Food System Design, a new group of businesses dedicated to working with customers on integrated food system innovation.

Mr. Kim said the T.D.C.s "help bridge the gap between the ingredient supplier and the customer."He added, "Instead of just supplying ingredients we can show our customers how an ingredient works within a food system and what its benefits are.
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"It is a great system for collaboration," Mr. Kim said.

First Love is: Paul Kim [team leader], Nicholas Mayanja, James Ddamba, Fred Walusimbi, and Sharpe Ssewali II
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Paul Kim