AKUA
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Sir Kensington’s
Vinaigrettes
My goal was to take classic vinaigrettes and reinvent them with clean, non-GMO ingredients. We packaged them in tinted glass bottles to preserve ultimate flavor.
Sriracha Mayonnaise
I wanted to honor the flavors of Huy Fong Sriracha—which we all know and love—by highlighting red jalapeño peppers and garlic. We strove for the right balance of sweet, umami, salt, and heat.
Honey Mustard
A not-too-sweet honey mustard!
Fabanaise
This was my first project at Sir Kensington’s. I helped develop the formulation and create the first ever commercial supply chain of aquafaba in the United States. This product line put Sir Kensington’s on the map as an innovative food company.
Spicy Ketchup
Once known as Spiced Ketchup, I reformulated Spicy Ketchup to better match its new name. Specifically, I pared down competing notes of allspice and cilantro and bumped up the heat level.
Everything Sauces
This innovation called for the most extensive ingredient and flavor research out of our entire portfolio. I helped organize the global cuisine research that highlighted dishes and ingredients from which we pulled inspiration. We developed 40 unique concepts and prototypes, and 32 went on to be presented to the wider team.
Images property of Sir Kensington’s.