Flavor University Podcast

Kaylind Cook, Scientist, and Katie Tamburo, Sr. Associate Product Manager, explore essential vs. elevated flavors. They discuss the reasons behind why consumers seek unique flavors, the impact of social media, and the importance of texture. Tune in to hear about fun examples and ideas of elevated vs. essential flavors.

The podcast discusses the growth and history of plant-based eating, explores different types of plant-based consumers, shares tips on making plants the star of the show, explores the evolution of plant-based eating, and discusses the importance and creation of flavorful plant-based condiments.

Hannah Subgrunski, Applications Technologist, and Robin Prazak, Principal Flavorist, discuss the latest fruit trends, top categories in the market, and the complexity of fruit profiles. They explore challenges in combating sulfur and bitter tastes, delve into the differences between natural and artificial flavors, and explore the history and evolution of citrus fruit. They also touch on the debate surrounding cherries as berries and share their preferences for fruit salads and smoothies.

Veronica Collins, Senior Global Content & Communications Manager, and Carrie Rock, Senior Associate Product Manager, discuss the Flavor Forecast 23rd Edition. They explore trends like full flavored fats, everyday French cuisine, and multi-sensorial heat and flavor. They also talk about the fusion of Vietnamese and Cajun cuisines, trending flavors like smoked vanilla, and the versatility of mushrooms as a meat substitute.

Katie Sudler, Community Education Director in the food and beverage industry, discusses the power of education and different careers in food science. They explore the importance of chemistry and science in the field, creating unique flavors and fragrances, engaging teachers and students, and challenging experiences in the industry.

Lisa Demme, Market Director, and Kristin Fox, Junior Flavorist, discuss the humanization of pet care products and the rise of unique snacking formats. They explore the process of creating flavors for pet food and the value of adding underlying flavors to enhance aroma and taste. The speakers also touch on the effects of voice pitch on dogs and share their experiences with eating dog food.

Gabby Quintana, Senior Research Chef, and Annelieke Van Ooij, Director of Product Development, discuss the magic of making the perfect beverage prototype. They explore the process of tasting and evaluating beverages, the future of mixology, creating delicious non-alcoholic beverages, and even share a recipe for a Watermelon Piña Colada.

Rob Bowen, Scientist II at McCormick, shares his experience attending candy school and the daily tasks of flavor scientists. They discuss exploring unexpected flavors, experimenting with different combinations, and the trend of creating flaming hot versions of snacks.

Dr. Lindsey Szymczak, Senior Scientist, and Jason Mittelheuser, Solutions Manager, discuss taste modification and how they enhance products' positive attributes. They explore different approaches to taste modification, the impact of memories and emotions on flavor preferences, and the importance of understanding ingredient flavors. They also delve into their own food aversions and the taste of cough medication.

Guest Lisa Bird, Senior Principal Scientist at McCormick, discusses the intricacies of the Maillard reaction and the importance of amino acids, fats, proteins, and sugars in creating reaction flavors. The podcast also explores the differences between compound and reaction flavors, as well as unexpected cooking mishaps and how to enhance bitter foods.