With 49 years in the flavor industry, Colin Scott shares his journey and experiences as a flavorist. He discusses the similarities between being a flavorist and an artist, the challenges of product change and sensory testing, living and working in different countries, the role of a flavorist and the evolution of the flavor industry, and the history and evolution of the British Society of Flavorists.
Introducing new and different flavors is crucial for standing out in saturated markets and gaining a competitive edge.
Matching flavors is an essential exercise that leads to better flavor development and offers opportunities for learning.
Flavorists and perfumers share commonalities but have distinct requirements and approaches in their work.
Deep dives
Flavorist's Career Journey and Artistic Influence
Colin Scott, a flavorist with over 40 years of experience, discusses his career in the flavor industry, starting shortly after graduating with a chemistry degree. He shares how his interest in chemistry and art influenced his path as a flavorist, noting the importance of creativity and fantasy in creating appealing flavors. Colin also highlights the value of having a broader education, such as studying art alongside science in Scotland's educational system. He draws parallels between flavor creation and painting, emphasizing the importance of composition and creating an attractive sensory experience.
Favorite Drinks: Tequila and Scotch Whiskey
Colin shares his beverage preferences, as a Scotsman married to a Mexican, he appreciates the spirits of both cultures. He expresses his love for tequila and Scotch whisky, specifically those from the Speyside region in Scotland. Colin also mentions his appreciation for bourbon whiskey, highlighting the enjoyment he finds in different kinds of whiskey. Additionally, he discusses Scotland's unique soft drink, Irn-Bru, which has a long history and a distinctive citrus fruity flavor.
The Evolution of the Flavor Industry
Colin reflects on the changes he has observed in the flavor industry throughout his career. He discusses how the industry has shifted from focusing on molecules and inventing new flavors to considering the application side, including the process of using flavors in various food and beverage products. Colin also highlights the increasing importance of nutrition and the demand for flavors that contribute to a healthier lifestyle. He mentions the changing landscape of flavor matching, where companies offer the ability to replicate existing flavors at a competitive price. Finally, he notes the role of flavors in meeting consumer trends and preferences, emphasizing the need for good timing in launching new flavors.
The Importance of Introducing Something New and Different
One key insight from the podcast is the importance of introducing new and different flavors in the food and beverage industry. The speaker highlights the need for companies to stand out in saturated markets by offering unique flavors that match the idea of the future. By providing customers with something special and different, companies can gain a competitive edge and attract consumer interest. The example of Fever-Tree disrupting the tonic water market by creating a high-quality product demonstrates the success that can come from introducing something new and better. This insight emphasizes the significance of taking a long-term approach and focusing on innovation rather than solely looking at short-term gains.
The Role of Matching and Creativity in Flavorist Work
The podcast explores the role of matching in the flavorist's work. While some may find matching flavors to be boring, it is seen as an essential exercise that can lead to better flavor development. Matching requires difficult work to create an exact or close recipe to a target taste, and it offers opportunities for learning and understanding how certain flavors are crafted. However, the speaker also acknowledges that there are instances where matching can be challenging or even impossible due to the unavailability of certain materials or the complexity of achieving a specific taste. Additionally, the podcast touches on the differences between perfumers and flavorists, highlighting that flavors and perfumes share commonalities but also have distinct requirements and approaches.
Our hosts Andrea Albertino and Aidan Kirkwood talk to Colin Scott, an experienced flavourist. Be inspired by his 49 years in the flavour industry, his great story as an ex-pat is a wonderful motivation for those who want to start a career abroad. Born in Scotland and having worked in the UK, Spain, Switzerland, Mexico, USA, Turkey and Ireland. Colin is not only a globetrotter, but also a creative mentor and a past president of the British Society of Flavourists. Listen to his journey, from Irn Bru to David Bowie.
