Flavor University Podcast

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.

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.

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.

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.