Steven Kaiser, ’10
Taste Testing Leads to Development of Low-Sodium Salt
(By Cheryl Alberts, ’96, ‘00, courtesy of Nebraska Magazine and the Nebraska Alumni Association.)
As a high school senior, Steven Kaiser joked he wanted to shadow an ice cream taste tester. Then he found the College of Agricultural Sciences and Natural Resources could provide that very experience.
Kaiser became a CASNR student, gained knowledge and skill through laboratory experiences, and eventually earned an internship at ConAgra Foods, a leading North American food company based in Omaha.
As a ConAgra Foods intern Kaiser accomplished a major step toward a company consumer health initiative. He now works there full-time as an associate food scientist.
“I’m loving every minute of being a ConAgra Foods employee,” said Kaiser, who interned after his May 2010 graduation in food science and technology (FST).
Kaiser works side-by-side with scientists to develop flavorful, healthy and cost-effective products. Plus he enjoys opportunities for professional development and networking at conferences such as the annual Institute of Food Technologists, this year held in New Orleans.
THE RIGHT FIT – FOOD SCIENCE AND TECHNOLOGY
The Davey native and 2006 Raymond-Central High School graduate said he was interested in science but more or less joking about the field of taste testing as seen on TV when a high school teacher put him in touch with FST at CASNR. That helped set his course.
Kaiser worked in the FST product development laboratory, where he learned how to set up experiments, keep accurate records, create replications and become very organized.
“I thank my professors for instilling the scientist in me,” Kaiser said, adding that students received one-on-one help and were encouraged to ask questions. “I learned something from each and every one of my classes.”
While in college he spent between three and four months developing an FST client’s barbecue sauce.
“It was fun. I liked getting good results – especially if the client likes it and it’s what they want,” Kaiser said, adding, “You become so familiar with the product that every little change could be drastic.”
THE CONAGRA INTERNSHIP
The experiences gave Kaiser skills and confidence to apply for a ConAgra Foods internship in summer 2010.
“I had done a lot of work through UCARE (Undergraduate Creative Activities and Research Experiences) and was prepared for experiments with optimization,” Kaiser said.
Kaiser was one of 144 ConAgra Foods interns, and one of 14 assigned to the area of research quality and innovation, working with scientists in a fast-paced environment.
One of ConAgra Foods’ consumer health initiatives, “20 by 15,” is to reduce sodium in all ConAgra Foods products by 20 percent in the year 2015, Kaiser said.
“We are going to be a leader in this field – that’s definitely our objective,” he said. Since salt is a primary flavoring in many products and since there’s “not too many things cheaper than salt,” he said the goal is challenging.
However, Kaiser’s low-sodium salt developed as an intern is making an impact toward the initiative.
“I achieved above what the ConAgra Foods initiative is,” he said, adding while the process is still being perfected, it’s possible the product will be patented.
POPPING WITH LOW-SODIUM IDEAS
Kaiser works in ConAgra Foods’ Spicetec Flavors and Seasonings division, which develops flavors and seasonings for ConAgra foods. Among the products he is working on is a new Classic Recipe flavor of Orville Redenbacher popcorn, which, he said, has 25 percent less sodium compared to a leading competitor.
“Some of the ideas and concepts learned from the internship were applied to this product,” Kaiser said.
There is no typical day in Kaiser’s work – every day is different, and, he said, it’s fun doing regular taste tests. One result is he has developed a daily craving for popcorn.
Low-sodium, of course.