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Learn the science and creativity behind flavor. FONA’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 Uni ...
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Flavor University Ep. 40: Supplement Development Tips and Flavor Trends
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In this episode, we dive into all things vitamins, minerals and supplements with Health & Nutrition Senior Scientist, Beth Julian, and Product Manager, Katie Tamburo. This duo of experts walk through the supplement development process and the trends that inspire the flavors. For example, did you know that berry and citrus flavors are most popular i…
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Flavor University Ep. 39: 2024 Trend Flash
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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 micro trends we are keeping a closer eye on this year. We discuss the top-rated consumer trends: cooking at home, functional foods and beverages, clean label, and global ta…
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Flavor University Ep. 38: Trends Inspiring Alcohol Flavors
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In this episode, we dive into the influences shaping the alcohol space with Senior Beverage Scientist, Vanessa Chavez and Beverage Product Manager, Chloe Morris. The pair covers the latest trends within spiked sips, including classic, well-loved tastes, amplified alcohol notes, unique mixology techniques, and more. For instance, did you know that f…
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Flavor University Ep. 37: Snack-ification
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In this episode, we chat with Jared Turetsky, Senior Product Manager of our industrial seasonings business. Can’t get enough of that crispy, crunchy, salty goodness? Well, neither can we! In this episode, we discuss consumer trends and the state of the salty snack market in North America. Jared explores some of the exciting findings found in their …
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Flavor University Ep. 36: A Taste of the Life as a Flavorist
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In this episode, we speak with Senior Flavorist, Katie Pappas, where she takes you behind the scenes in becoming a flavorist, a day in the life, and how to work smarter with flavor. Learn how to build a flavor and what taste challenges they can overcome when building specific flavors - stick around to hear what flavors she has built!…
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Flavor University Ep. 35: Flavor Forecast 24th Edition
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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 …
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Flavor University Ep. 34: Predicting Food Trends
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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.…
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Flavor University Ep. 33: Product Safety & Quality
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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.…
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Flavor University Ep. 32: Flavor Language
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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 …
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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 profes…
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Flavor University Ep. 30: Analytical Chemistry
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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…
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Flavor University Ep. 29: Weird Flavor Pairings
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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 li…
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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 a…
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Flavor University Ep. 27: Elevated vs. Essential Flavors
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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 fla…
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Flavor University Ep. 26: Plant-Based Party
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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 t…
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Flavor University Ep. 25: Exploring Fruit Flavors
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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 fru…
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Flavor University Ep. 24: Flavor Forecast 23rd Edition
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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), Frenc…
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Flavor University Ep. 23: Food Science as a Career
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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 …
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Flavor University Ep. 22: Humanization of Pet
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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.By FONA
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Flavor University Ep. 21: Beverage Prototypes
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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 mi…
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Flavor University Ep. 20: Formulating with a Scientist
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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!By FONA
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Flavor University Ep. 19: Taste Modification
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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, s…
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Flavor University Ep. 18: Reaction Flavors
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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 fa…
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Flavor University Ep. 17: Working with Proteins
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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 on…
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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 …
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