Alex Woo is the founder and CEO for W2O, a flavor technology firm for the past fifteen years based in the USA. He specializes in creating Better Food with niche expertise in contemporary taste & smell neuroscience and state of art clean label plant-based ingredients.
Food and beverage companies hire him to bring food science to their new product development efforts on topics such as salt reduction, sugar reduction and multisensory eating experience. Food ingredient firms retain him to lead the creation of plant-based ingredients particularly taste modulators.
Alex also served as Chief Science Officer Sweeteners for Amyris a precision fermentation clean ingredient company (2019-2021), and as Chief Innovation Officer for Nascent a stevia sweetener leader (2017-2019). He is currently on the board for World Taste & Smell Association, on the science advisory board for Olfactive Bio a food aroma as medicine startup and Advance International a marine protein startup.
Prior to that, Alex had held various R&D leadership positions in companies including Pepsi, Starbucks, and Wrigley. He led technical teams to achieve business results. Alex holds a PhD in Food Science from University of Wisconsin-Madison
This is a very interesting article that was first posted in June 2025, and due to its popularity the KHNI would like to draw your attention to this informative read. Over the past decade, the global prevalence of obesity has escalated to alarming levels, prompting significant public health concerns. In 2022, approximately 1 in 8… Read more »
On October 15th, 2024 experts gathered for an informative webinar exploring Taste Modulation and how it can be used to support positive nutrition. You can watch this full webinar by clicking the video above! David Deeley (Sr. Insights Manager, Kerry) begins the webinar (at 1:29) highlighting the importance of the consumers’ needs and wants… Read more »
KHNI’s webinar titled “Solving Sodium – Insights, Science & Strategies to help you navigate the salt space,” provided unique perspectives and current global initiatives surrounding sodium reduction in food/beverages. Excessive sodium intake is linked to an estimated 1.89 million cardiovascular disease related deaths each year. The global average sodium intake is more than double… Read more »
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