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
Sep 27, 2021 • 34min
Flavor University Ep. 9: The Role of Sensory
Learn about sensory testing procedures, the role of sensory in product development projects, and the significance of sensory perception in flavor experience. The hosts also discuss their backgrounds in sensory science and the setup of the sensory lab at Fauna.
Aug 20, 2021 • 33min
Flavor University Ep. 8: Mood Trends
Senior Application Technologists discuss how flavors can affect consumers' moods, including flavors that put you in a good mood, create a relaxed state of mind, or trigger happy memories. They explore trends in sleep, happiness, and energy-enhancing products. The impact of food on emotional well-being differs by age group. Pairing flavors with tea to evoke specific moods is discussed, along with the importance of mood management in product development.
Jul 21, 2021 • 39min
Flavor University Ep. 7: Clean Label
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.
Jun 29, 2021 • 41min
Flavor University Ep. 6: Artificial Intelligence
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.
May 25, 2021 • 41min
Flavor University Ep. 5: Flavorists: A Look Behind the Bottle
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.
Apr 26, 2021 • 41min
Flavor University Ep. 4: All Things Innovation
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.
Mar 30, 2021 • 25min
Flavor University Ep. 3: Regulatory Landscape
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.
Feb 17, 2021 • 23min
Flavor University Ep. 2: Flavor Radar®
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.
21 snips
Jan 20, 2021 • 49min
Flavor University Ep. 1: What is Flavor?
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.
