Flavor University Podcast

In this episode, we chat with Hadar Cohen Aviram, Executive Chef, and Sunny Levine, Associate III Direct Manager, about all things Flavor Forecast. Ever thought of acidity as a craveability enhancer? Or that there's a new overall movement in cuisine mashups? And what is the Flavor of the Year? Join us as we chat through 2024’s Flavor forecast, and discuss the trends that will shape the way we...

In this episode, we chat with Lisa Demme, Senior Marketing Manager and Carrie Rock, Product Manager about how to see food trends. They talk about how it doesn’t have to be complicated; attend a local food festival, spend some extra time in your local grocery store, grab a bite at a food truck, or intentionally scroll through your social media feed.

In this episode, Katie Wang, Quality Manager, and Melissa Valenzuela, Quality Systems Manager, dive deep into their roles in food safety & product quality.  Hear about their backgrounds and career paths, quality control programs, audit compliance, traceability, and a day-in-the-life in quality at a flavor manufacturing site.

Writing and talking persuasively about flavor can be very difficult, but getting it right is important to growing a food or flavor business. In this episode, we speak with Mary Alice Murray, Senior Consumer & Market Insights Manager, as she explains what Flavor Language is, why language is so important to influencing flavor choices, and how we can use flavor language more effectively in order...

In this episode, we talk all things sustainability with McCormick’s Chief Sustainability Officer, Dr. Michael Okoroafor. Michael speaks about the need to collaborate to preserve the planet for future generations. In addition to tips on how each of us can individually reduce our impact on the environment, we explore the role food and beverage professionals play in securing that future. Michael shar...

In this episode, we speak with Adam O'Leary, Analytical Scientist, and he walks us through the technology and instrumentation used when working with flavors. Learn how gas chromatography helps separate complex flavors and identify specific chemicals. Stick around to hear how analytical chemist can duplicate flavors or even substitute chemicals when needed.

In this episode, Molly Zimmerman, Innovation Manager, and Gena Tiesch, Senior Product Manager, dive deep into weird flavor pairings. Hear how post-covid consumers are partaking in daring behavior and becoming more adventurous with the foods they consume. Stick around to hear about a savory-flavored beverage, new ways to enjoy strawberries, and a live tasting of a brunch-y beverage.

In this episode, we speak with Pamela Oscarson, Senior Consumer & Market Insights Manager, as she explores how she keeps her pulse on industry trends and a quick flash into what areas we are keeping a closer eye on. We discuss five trend areas: nostalgia, experiential value, healthy halo, frugal gourmet, and convenience—where we are spotting them and how flavor plays a role. Tune in to see a f...

In this episode, we speak with Kaylind Cook, Scientist, and Katie Tamburo, Sr. Associate Product Manager, as we explore essential vs. elevated flavors. They discuss how everyday, fan-favorite flavors, like chocolate and strawberry, can be elevated to exciting experiences for consumers. They dive into the reasons behind why consumers seek unique flavors, the impact of social media, and the importan...

In this episode, we speak with Carrie Rock, Senior Associate Product Manager, and Hadar Cohen Aviram, Executive Chef, where they discuss the growth, popularity, and history of plant-based eating. They explore the different types of plant-based consumers, how to make plants the "star of the show", and all the opportunities in this segment. Tune in to be a part of our plant-based party!

In this episode, we speak with Hannah Subgrunski, Applications Technologist and Robin Prazak, Principal Flavorist about all things fruit. They explore the latest fruit trends, top categories they are seeing in the market, and the complexity of fruit profiles. They also discuss how to combat sulfur and bitter taste challenges that come with some fruits. Stick around to hear the fasci...

In this episode, we speak with Veronica Collins, Senior Global Content & Communications Manager and Carrie Rock, Senior Associate Product Manager about the Flavor Forecast 23rd Edition. We chat about   this year’s exciting trends, which are an answer to the cravings observed around the world, with the comeback of full fats (Full Flavored Fats), French cuisine outside of the exclusive...

In this episode, we speak with Katie Sudler, Community Education Director, where she explores the power of education and how it impacts the food and beverage industry. From teaching teachers about Food Science during Teachers Institute Day to facilitating hands on experiments with students, she unveils the different types of careers one can pursue in the industry.

In this episode, we speak with Lisa Demme, Market Director, and Kristin Fox, Junior Flavorist, and they dive into the pet care industry. They explore the humanization of pet care products, what helps pet parents make their buying decisions and what format of products are on the rise.

In this episode, we speak with Gabby Quintana, Senior Research Chef, and Annelieke Van Ooij, Director of Product Development, where they share how they partner their expertise together and all the magic that goes into making the perfect beverage prototype. They explore how their different points of view help them develop and flavor products that might not taste good on their own.

In this episode, we speak with Rob Bowen, Scientist II, at McCormick and explore the different applications used while baking and formulating in research and development. Tune in to hear what candy school entails, how to experiment and work through challenges, and how to play with your food!

In this episode, we speak with Dr. Lindsey Szymczak, Senior Scientist, and Jason Mittelheuser, Solutions Manager, where they discuss what taste modification is and what goes into making products palatable. They explore the complexity of their work, how they reduce negative attributes, and how they enhance products' positive attributes like sweet, salty, and umami.

In this episode, we speak with Lisa Bird, Senior Principal Scientist at McCormick and explore reaction and process flavors. We discuss the Maillard reaction, also known as non-enzymatic browning, and uncover all the different products that come from this reaction. Tune in to hear how amino acids, fats, proteins, sugars and more are all important factors when working with reaction flavors!

In this episode, we speak with Kaylind Cook, Senior Application Technologist, and Sandra Scaliatine, Scientist, and they explore flavoring different protein applications, why some proteins are more popular, and overcoming challenges that proteins present. They discuss why consumers seek out protein products and ultimately why taste is the number one factor when choosing their protein products...

In this episode, we speak with Ron Taylor, Principle Research Chef at McCormick and explore marinades, their multitude of applications, and different ways marinades can spice up your favorite meats and veggies. They discuss how adventurous you can be when marinating and what common refrigerator staples make up the best marinade ingredients. Dip in and let this episode inspire your next summer...

In this episode, we speak with Pamela Oscarson, Consumer Insights Manager, and Veronica Collins, Senior Global Content & Communications Manager, where they dive into the future of flavor. From using time as an ingredient to investigating the movement away from overly sweet applications, tune in as the latest themes and flavors of this year’s Flavor Forecast report are unveiled.  

In this episode, we speak with Pamela Oscarson, Consumer Insights Manager, and Katie Buss, Director of Sensory, and they explore polarizing flavors, why some popular flavors are polarizing, and why polarizing isn't necessarily a bad thing. They discuss what influences consumers' perceptions of flavors and how emotions, genetics, and culture play a role in these expectations.&nb...

In this episode, we speak with Tom Cavers, Director of Consumer Market Insights at McCormick and explore how flavor is multi-sensorial, emotional, and an experience. Learn how flavor is perceived from a consumer perspective, the different factors that affect flavor perception, and how the possibilities are limitless when working with flavor.

In this episode, we speak with Jennifer Von Schnase, Regulatory Analyst, and Amie Talbert, Regulatory Specialist, where they dive into all things regulatory surrounding the organic landscape. They share insight on what makes flavors and foods organic, the differing regulations across countries, and comparisons to natural & non-GMO. Stick around to hear some unusual regulatory fa...

In this episode, we speak with Julie Olson, Beverage Industry Manager, and Trina Murray, Senior Scientist, where they dive into the beverage landscape and share trends that will inspire your own innovation. They discuss sparkling water, ready-to-drink teas and coffees to all things alcohol as well as how to pair inviting, familiar flavors with bold, intriguing flavors through Approa...