Stephen Hart, Global Innovation Program Director at International Flavors and Fragrances, talks about his journey from the pharmaceutical industry to the flavor industry. He discusses the importance of biochemistry, challenges of working with aromas, the British Society of Flavourists, influential mentors, advancements in communication and technology, living and working as a flavorist in Australia, favorite cuisine and cocktail, and the creative challenges of flavor creation.
Understanding the chemistry behind taste is crucial in the flavor industry.
Flavorists work with customers to create unique sensory materials for food.
Matching exercises enhance a flavorist's skill development in understanding flavor profiles.
Improved IT tools have modernized communication and improved the flavor industry experience.
Deep dives
Introduction to the Flavor Industry and Personal Interest
The speaker discusses their personal journey into the flavor industry, starting with a career in pharmaceuticals and eventually finding their passion for flavors. They highlight the creative and interesting aspects of working with flavors, as well as the importance of understanding the chemistry behind taste.
The Significance of Smell and Taste in Chemistry
The speaker explains how smelling certain chemicals in a lab setting made them realize the sensory effect of molecules, making chemistry more fascinating. They recall specific memories of smelling certain chemicals and the impact it had on their understanding of chemistry and the importance of the senses in scientific exploration.
The Role and Experience of a Flavorist
The speaker discusses their role as a flavorist, emphasizing the design aspect of creating sensory materials for food. They explain the process of working with customers to understand their flavor preferences and translate them into tangible flavor profiles. They also touch on the uniqueness of each flavorist's skills and the need to be creative in finding alternative solutions when specific ingredients are restricted.
The Benefits of Matching Exercises and Advancements in IT
The speaker reflects on the value of matching exercises, explaining how they contribute to a flavorist's skill development in understanding flavor profiles and creating similar sensory effects. They also discuss their efforts to modernize communication within the flavor industry through the use of improved IT tools, providing a more professional and visually appealing experience for members of the society.
Mentors and Influential Figures
The speaker expresses their appreciation for mentors like Ken Hasey and Richard Clark, who influenced their interest in the flavor industry and provided guidance throughout their career. They highlight the positive interactions and friendships established with industry professionals, including Danny Kite, emphasizing the enjoyable and supportive nature of the flavor community.
The Growth of BSF and International Reach
The podcast episode discusses the positive growth of BSF and its increasing international reach. The speaker mentions that in the past, BSF struggled to attract enough people, but in the last couple of years, the organization has seen significant progress. This growth is attributed to improved marketing strategies, including a revamped website and professional-looking emails. Additionally, the impact of COVID-19 has transformed BSF into a truly international organization, with effective ways of reaching members beyond email. The increased global presence has improved the quality of meetings, including the AGM, which now works better in the virtual format.
The Fascinating World of Flavors and Flavor Creation
The podcast episode delves into the world of flavors and the creative process involved in flavor creation. The speaker shares their passion for flavors and their role as a flavorist. They highlight the importance of understanding the technical aspects of flavors and how they interact with different food matrices to achieve desired sensory experiences. The speaker also mentions their fascination with flavor release and the thermodynamics of food flavor systems. They discuss specific flavor components such as terpenes, sesquiterpenes, and oxygenated compounds. Furthermore, the speaker emphasizes the significance of context and level in flavor perception, citing examples of seemingly objectionable compounds that play key roles in specific food and beverage applications. The episode concludes by highlighting the joy of discovering new flavor combinations and the role of unexpected ingredients in enhancing overall flavor profiles.
Our hosts Trevor Groome and Aidan Kirkwood are talking to Stephen Hart, Global Innovation Program Director at International Flavors and Fragrances. Aside from being a creative flavourist for 35 years, Stephen is the invaluable IT brain of our society. Get ready for a bit of a punk vibe, as this was our first recording!
