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Rob Bowen Podcast

Postcards from the Bench

Flavor University® Podcast: Formulating with a Scientist

September 2022 | Rob, Scientist II

In this episode, we speak with Rob Bowen, Scientist II, to 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,......

reaction_flavors

Postcards from the Bench

Flavor University® Podcast: Reaction Flavors

July 2022 | Lisa, Senior Principal Scientist

In this episode, we speak with Lisa Bird, Senior Principal Scientist, to 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......

marinades

Postcards from the Bench

Flavor University® Podcast: Marinades

May 2022 | Ron, Principal Research Chef

In this episode, we speak with Ron Taylor, Principal Research Chef 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......

honey_wasabi

Postcards from the Bench

Sweet Heat? Consider Honey Wasabi

May 2022 | Elaine, Principal Scientist

When it comes to heat, there’s a lot of buzz around the compound capsaicin, responsible for the heat in chilies and many spicy products enjoyed at home and in restaurants. When I was asked to think about creating flavorful heat from a source......

Birdseye

Postcards from the Bench

An Eye on the Thai Bird’s Eye Chile

April 2022 | Brian, Associate Scientist- PD

A fully red and ripened Thai bird chile delivers a sharp, snappy, biting heat that’s popular in Thai cuisine. When I think of this chile, Thai dipping sauce comes to mind, where the heat lends itself to the characteristic balance of savory,......

Chicken Broth, But Make it Vegan

Postcards from the Bench

Chicken Broth, But Make it Vegan

March 2022 | Ron, Principal Research Chef

In the first 6 months of 2020 I decided to embrace the vegan lifestyle. I wouldn’t say it was easy, but it granted me the opportunity to try a variety of meat alternatives, including cheese, ice cream and dairy replacements. I explored what......

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