FAQ

CLIENTS

CAPABILITIES

• BAKERY - Sensory-based bakery innovation, formulas, target matching, ingredient substitutions for foodservice/retail.
• BEVERAGES - Sensory-based innovation and product development for soft drinks, fruit beverages, and coffee.
• CONFECTIONS - Confection-style fortified confection for women, specialty candies.
• DAIRY - Projects using food sensory range from ideation and recipe innovation to highly-technical applications.
• DRIED FRUIT - Successful formulations using dried and infused fruit products has increased potential for food product development responding to the current interest in healthful food products.
• IDEATION - FMSS takes ideation outside and downtown, and builds on trends, demographics and menu specs.
• MEAT, POULTRY & SEAFOOD - FMSS has conducted performance testing and preparation procedures for food retail and foodservice .
• PRIVATE LABEL - Quality signature product design, prototypes, scale-up and shelf-life.
• RICE, GRAINS, PASTA & BEANS - Technical challenges, line extensions, cultural adaptations, consumer recipes and package information.
• SALAD DRESSING - Developed, formulated bottled and no-fat dressings and developed "coat and cling" properties.
• SAUCES - Conceptualized and developed successful refrigerated and shelf-stable
• SEASONINGS - The FMSS food sensory panel identifies nuances that make a difference, including consumer target matching and ingredient substitutions.
• SENSORY - FMSS Master-level sensory team decodes consumer food preferences and bridge that liking to product development.
• SHELF-LIFE - FMSS provides sensory-based replicable shelf-life studies to facilitate product development and long-term product success.
• SNACKS - FMSS has a sensory approach to snacks with taste, texture, sight, sound and fun!

ABOUT US

• PRESIDENT - A pioneer and descriptive food sensory Master, Nancy Rodriguez formed FMSS in 1985. She is a sought-after speaker and workshop leader.
• VICE PRESIDENT OF RESEARCH AND DEVELOPMENT - Ed Dudley has a distinguised background in food product design, quality assurance and marketing. Career placements include Federated Group, Barilla America, Sara Lee Bakery, Kraft Foods, and Pepsi-Cola Company At FMSS, he directs research and development and participates in food client consulting, project design and innovation. He works with the FMSS sensory panel to transition findings to targeted R&D.
• VICE PRESIDENT OF SENSORY SERVICES  - Nancy Connon brings increases insight and direction to FMSS offers companies looking for next big idea.
• VICE PRESIDENT OF TECHNOLOGY - Toni Armando is a senior-level technical architect of food/beverage development in FMSS labs.
• VICE PRESIDENT OF SALES AND MARKETING - Our Sales and Marketing VP knows all aspects of food product design and development at FMSS.
• VICE PRESIDENT OF CREATIVE SERVICES - Our top food trends watcher, innovator, and business applications strategist.
• OPERATIONS DIRECTOR - Peg is the go-to person at FMSS for delivery of food product design, food sensory, and nutrition-based food makeovers!
• SENIOR SENSORY SCIENTIST - She's a Master-level food sensory scientist with a talent for decoding data from consumer research into targeted food product development.
• DESCRIPTIVE SENSORY PANELISTS
• PRODUCTION TEAM LEAD - Dave's commitment to timely delivery of quality customer service has repeatedly generated positive client comments and frequent recognition. He leaves both internal and external customers with the assurance that the job requested of him will be done right the first time and every time.
• CORPORATE CHEF - Corporate Chef Suzanne Florek marries the art, science, and business of food.
• TEST KITCHEN MANAGER - Manages staff and organizes test kitchen and lab schedules and presentations.
• PRODUCTION SCIENCE TECHNICIAN/TEAM LEAD - Carol travels to on-site projects as a working-lead of tech teams and providing validation for food sensory tests.
• FOOD SCIENTIST - Food scientist Phil Fox's technical knowledge and his background in inovation and culinary make him a good fit with FMSS.
• SENIOR TECHNICIAN AND CULINARY TECHNICIAN - Mary is a talented technical support technician, skilled food stylist and staff photographer . Molly, a graduate of Washburn Culinary Institute, has extensive experience in restaurants and catering. She assists in product development and sensory execution in the FMSS labs.
• TECHNICIANS - Techs manage the lab and kitchen with precision and attention to detail.
• WRITER-IN-RESIDENCE - Anne Hunt adds her creative stroke to FMSS idea input and word output.
• BUSINESS MANAGER - Patty's pleasant "reminder" voice gives FMSS a good accounts receivable record.
• ASSOCIATE MARKETING MANAGER - Pat Agostinelli has considerable foodservice experience, both in planning and producton. At FMSS, Pat is responsible for managing the firm's tradeshow, advertising and promotional activities. She researches, organizes and participates in decisions related to growing the firm. She also assists in client presentations.
• SECRETARY TO THE PRESIDENT - Marlene usually answers the phone. She can answer many questions about FMSS.
• MANAGER OF RESOURCES - Kathy Collins took Sears credit card compoany's operations from 800 to 8,000 people. Now, she assisting FMSS in its current growth mode.
• ADMINISTRATIVE ASSISTANT - In additiion to her computer and problem-solving skills, Edi is fluent in Polish.

SUCCESS STORIES

FMSS SPEAKS

• TREND TALK - Here's the FMSS sensory 2-cents on current food and beverage trends!
• IDEA TANK - FMSS employees fuel their artistic and technical tanks with a variety of activities. Here are a few of our latest ventures...
• SPEECHES - Read Nancy Rodriguez's informative and entertaining speeches.
• ARTICLES - Read FMSS-authored articles on the role of food sensory in product design and development.
• MEDIA - Leading consumer and trade publications look to FMSS for insights into new foods and food product design.
• LINKS - Check out our favoite websites on trends, professional organizations, resources, and innovation.
• ARCHIVE - Access additional articles and media coverage.