Flavor University Podcast

Pamela Oscarson, Consumer Insights Manager, and Jennifer Howell, Director of Regulatory Innovation, discuss clean label in the food and beverage industry today. They explore the consumer's expectations and the regulatory landscape in the gray space that is clean label. Topics include the evolution of clean label, interpreting consumer data, influencer marketing, honesty and transparency, and consumer preferences.

Dr. Robert Sobel, VP of Research at FONA, discusses AI's role in the flavor industry. Topics include AI's ability to handle complex data, limitations in understanding artistry and emotion, machines used for data processing, limitations in replacing human feedback, and the future of AI and its capabilities.

Flavorists Rebecca Genovise and Jessica Lopez share their personal journeys and the science behind flavors. They discuss the importance of collaboration and inspiration in flavor creation, explore the aroma of Sis3 Hexenol, and discover the flavor of strawberry fieranone. They also discuss dilutions and the importance of sulfur in creating ripe flavors.

Topics discussed include different categories of innovation, exploring kombucha flavors, the difference between research and gut instinct in innovation, polarizing flavors in the food industry, the importance of collaboration, and favorite flavor combinations.

In this episode, Jennifer Howell, Director of Regulatory Innovation in the food and beverage industry, discusses decoding flavors for consumers, labeling challenges, natural allergens, and debunking rumors about vanilla flavors containing extracts from beavers. The chapter concludes with a quick fire question session about favorite and least favorite flavors.

Pamela Oscarson, Consumer Insights Manager, discusses Flavor Radar®, flavor descriptors, COVID's impact on consumer behavior, emerging food trends, and personal favorite and least favorite flavors.

Exploring the distinction between flavor and taste, the impact of COVID-19 on sense of smell and taste, the complexity of flavor replication, favorite food and neuroplasticity, and the importance of flavor companies and flavor chemists.