Flavor University Podcast
McCormick FONA
Learn the science and creativity behind flavor. McCormick’s Flavor University® Podcast takes you behind the scenes to where taste begins. Listen as flavor professionals talk about the how, what, and why behind the flavors in food, beverage and healthcare products. From the science of taste and aroma to predicting the next trends in flavor innovation to understanding regulatory labels, and so much more. Listen in and get a taste of Flavor University!
Looking to learn more? Check out our Flavor University Page:
https://www.fona.com/learn/flavor-university/
Looking to learn more? Check out our Flavor University Page:
https://www.fona.com/learn/flavor-university/
Episodes
Mentioned books
Oct 26, 2022 • 40min
Flavor University Ep. 21: Beverage Prototypes
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.
Sep 27, 2022 • 31min
Flavor University Ep. 20: Formulating with a Scientist
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.
Aug 24, 2022 • 31min
Flavor University Ep. 19: Taste Modification
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.
Jul 27, 2022 • 36min
Flavor University Ep. 18: Reaction Flavors
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.
Jun 29, 2022 • 30min
Flavor University Ep. 17: Working with Proteins
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.
May 26, 2022 • 32min
Flavor University Ep. 16: Marinades
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.
Apr 28, 2022 • 35min
Flavor University Ep. 15: Flavor Forecast 22nd Edition
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.
Mar 23, 2022 • 29min
Flavor University Ep. 14: Polarizing Flavors
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.
Feb 28, 2022 • 36min
Flavor University Ep. 13: The Flavor Experience: The Consumer Perspective
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.
Dec 22, 2021 • 29min
Flavor University Ep. 12: Organic from a Regulatory Perspective
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.
