Flavor University Podcast

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.

Kaylind Cook, Senior Application Technologist, and Sandra Scaliatine, Scientist, discuss flavoring different protein applications, the popularity of certain proteins, and challenges faced. They explore unique proteins like duckweed and air protein. Also, the podcast covers the role of proteins in bakery goods, future trends in proteins and functional ingredients, importance of proteins for health and sustainability, and flavor challenges in working with proteins.

In this episode, Ron Taylor, Principle Research Chef at McCormick, discusses marinades and their applications. They explore refrigerator staples for the best marinades, methods for brining and smoking turkey, and unique meats like kangaroo and emu. They also touch on using marinades for vegetables and reveal top marinades people use.

In this episode, guests Pamela Oscarson and Veronica Collins discuss the future of flavor, including the use of time as an ingredient, the movement away from overly sweet applications, and the exploration of floral flavors. They also highlight the concept of flavor stories and the importance of connecting new flavors to familiar experiences. The podcast concludes with the announcement of the upcoming launch of the flavor forecast and the guests' key takeaways.

Pamela Oscarson and Katie Buss discuss polarizing flavors and their influences on consumer preferences. They explore the role of emotions, genetics, and culture in shaping perceptions of flavors. The hosts also share personal anecdotes and give tips on encouraging consumers to try new flavors. Additionally, they talk about the challenges of gauging reactions to food and share sneaky ways to get kids to eat disliked foods.

Tom Cavers, Director of Consumer Market Insights at McCormick, discusses the multi-sensorial and emotional aspects of flavor. They explore the significance of food in creating memories, the impact of branding on flavor perception, and the importance of considering all senses in product development. They also share their evolution in food preferences and techniques for cooking rice.

Regulatory Analyst Jennifer Von Schnase and Regulatory Specialist Amie Talbert discuss the complexities of organic food regulations. They touch on topics such as what qualifies as organic, the differences in regulations between countries, and the challenges of formulating organic flavors. They also mention the impact of the pandemic on operations and share their favorite flavors.

Julie Olson, Beverage Industry Manager, and Trina Murray, Senior Scientist, explore the beverage landscape. They discuss trends in sparkling water, ready-to-drink teas and coffees, and alcohol. They also share tips on pairing familiar and bold flavors. Plus, they discuss the role of the sensory team in flavor development and the evolution of beverage flavors. Don't miss their discussion on watermelon flavor and the aviation cocktail. They also talk about serving recommendations and preferences for natural-tasting beverages, as well as their go-to drinks and favorite flavors.

In this episode, we speak with Paul Hoffman, Scientist at FONA and explore his culinary experiences and topics related to weird flavor science. Paul discusses strange flavor combinations, cricket protein, hot dog flavored cupcakes, and the use of anchovies. Warning: in honor of spooky season, this episode does get weird with discussions of frost-bitten toes, ghosts, and cannibalism.