On Wednesday, April 26th, 2023, MBS students learned about the flavors industry. We invited four professionals to answer questions from Dr. Paul Takhistov as well as MBS students. It was a night of industry expertise and professional networking, beneficial to students across concentrations.
Meet the Panelists
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Steve Wolf, Senior Director Technology and Compliance at Robertet Group.
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Zenta Hayes, Flavorist at Givaudan.
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Patrick Riolo, Product Development Manager at Allen Flavors. Riolo is also an MBS alum—you can read his spotlight on our blog.
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Catalina Monroy, Vice President of Global Flavors at Fragrances at Colgate-Palmolive.
Moderator: Paul Takhistov; Associate Professor, Food Science and Global Food Coordinator, MBS New Initiatives Director
Q&A
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How do you start to develop new flavors?
Panelists agreed, it’s important to maintain a good relationship with the client and have a clear line of communication.
Hayes noted the importance of using creativity to decide how a product should taste from what is requested, then drawing from your knowledge of chemicals to consider which ones will work.
Wolf highlighted the need to ensure that flavors work within a particular product and formula.
Monroy discussed the importance of having strong technical skills as well as the ability to blend ingredients in the right proportions. She added that flavorists can develop their own signatures—creating a flavor is a blend between technical expertise and creativity.
Riolo drew from his experience as a product developer, noting the importance of understanding how to manipulate a formula when needed.
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How often do you have to redo flavor development due to supply chain disruptions?
Monroy noted the challenges of having to work within regulatory, supply chain, and cost constraints. Creativity plays a role in facing these challenges.
Wolf discussed the challenges posed by government regulations over ingredients. There are different regulatory standards across countries as well as across states.
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What does the day-to-day role of a flavor developer look like?
Each day often brings a new challenge, said Hayes. Supply chain issues may cause the need for ingredients to be substituted.
Riolo agreed, adding that flavor developers should strive to keep the customer’s label intact when choosing ingredient substitutions. These disruptions keep his job lively, offering him opportunities to problem-solve and grow.
Monroy highlighted her enjoyment of testing products. She also collaborates with other teams, such as marketing.
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Life is different now than it was 3-4 years ago. Have there been any changes in flavor trends, preferences, and customer perception?
Riolo has seen a rise in the desire for flavors that evoke nostalgia and memories of childhood, which he attributes to the need for positivity during the COVID-19 pandemic. He also noted trends associated with the surge of the health and wellness movement as well as the need for on-the-go convenience.
Hayes agreed that there has been a growing trend of creating healthy products. However, it can be a challenge to deliver delicious products while meeting the demands of lowering fat, salt, and other ingredients.
Wolf added that some health and wellness flavors require a masking flavor. These flavors still need to work coherently and meet regulatory requirements.
Monroy noted that some trends are region-specific. Some regions are more open to flavor innovation in certain areas than others.
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What skills should young professionals in this field demonstrate?
Olfactive memory is important, said Monroy, especially the ability to identify and discriminate different types of materials. Aside from technical skills, professionals also need skills in creativity and outside-the-box thinking. She advised students to step outside their comfort zone. She also highlighted the need for commercial skills to be able to sell a product.
Wolf stressed the importance of understanding both business and science. Products are not developed in a vacuum—customers are looking to make a profit.
Hayes noted the importance of communication. Professionals should be able to talk to and listen to the customer to understand their needs.
Understand your audience, said Riolo. He advised young professionals to consider who can understand science or business language. You should also consider that your customer needs to make a profit from the product.
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How can artificial intelligence (AI) be used in this profession?
Monroy advised using AI tools properly. She believes that AI could be relevant for stability predictions.
Wolf believes that flavors are consumed and tasted by humans and that AI will never be able to take the place of a flavorist. However, AI will be useful for stability and quality assurance purposes.
The night ended with refreshments and networking. Students had the valuable opportunity to speak with panelists and each other. Thank you to our panelists for a lively conversation!
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