👃Flavorcon is set to return to Atlantic City, New Jersey this October! Register ASAP for the best rates for the conference and expo hall set to be held October 8-9, at Harrah's Resort & Casino. 👉🏽 Register now to set your flavor innovation agenda; 1-day passes are available, as are group rates.
If it's true that we eat with our eyes first, the nose comes a close second. Flavor significantly influences our preferences, shaping the course of human history. Each year, flavor trends emerge, with a recurring theme being the rising demand for clean flavors devoid of unfamiliar or artificial chemicals. Consumers seek nature-inspired traditional flavors while bridging nostalgia and a global culinary journey.
Fermented flavors align with the desire for natural, clean, traditional, and global tastes, offering functional and sustainable benefits. Fermentation, an ancient practice, involves beneficial microbes transforming raw materials into flavorful wonders—from bitter cocoa beans to chocolate, barley to beer, flour to bread and beyond.
Fermentation, an ancient practice, involves beneficial microbes transforming raw materials into flavorful wonders—like kimchi.Adobe Stock
In the upcoming Flavorcon (www.flavorcon.com) session, "Fermentation for Flavor and Functionality," senior innovation scientist, Suja Senan, Ph.D., is set to to take the stage. Discover how fermented flavors tap into the consumer’s desire for natural, clean tastes, offering functional and sustainable benefits.
Advancements in bacterial and yeast genome sequencing, coupled with computational tools, enable a deeper understanding of metabolic pathways leading to flavor molecules. This knowledge facilitates tweaking for efficient exploitation and process optimization. The new-age application of omic tools to age-old practice of fermentation gave birth to precision fermentation. Earlier we needed grapefruit to produce the characteristic nootkatone compound. Today we have engineered yeasts fed on glucose and nutrients that can produce nootkatone in high titers in a tank. Another glaring example of using fermentation is in vanillin production. A meager percent comes from vanilla harvested from orchids, while the majority is chemically synthesized. Precision fermentation has been used to sustainably meet the surging demand by using cellular beings and turning them to cellular factories. Flavor companies worldwide are at the cusp of embracing novel machine-learning approaches to create formulations at a faster pace.
Suja Senan, Ph.D.
Meet Suja Senan, Ph.D.
"Fermentation I Bioflavors I Functional Foods I Beholder of Equity I Uplifter through STEM"
My curiosity for the new and innovative in food science has always been a driving force, leading me from academia to industry in a non-linear career path. I am passionate about harnessing cutting-edge technologies for human wellness, particularly in the realm of functional foods and emerging trends. With over 15 years of experience, I have led strategic projects that integrate technical expertise with industry insights. My work encompasses a range of innovations, including: - Development of value-added fermented dairy and non-dairy products - Metagenomics and fecal microbiome analyses - Nanoencapsulated core-shell models for delivering functional ingredients - Natural antimicrobials for meat and bakery applications - Fermented juices and juice drinks Throughout my career, I have cultivated skills in analytical and disruptive thinking, active learning, problem-solving, and ideation. On a personal note, I am dedicated to inspiring young girls to pursue STEM careers and am a staunch advocate for inclusivity, equity, and diversity in all my endeavors.
Pre-Con
Flavorists, get your education started early with this first-come first-served pre-Flavorcon session on Monday, October 7! This session will take attendees on a guided tour through a lineup of organoleptic materials with the help of Bell Flavors & Fragrances principal flavorist, Cynthia Lipka, and junior flavorist Michael Morrison as well as a second session featuring independent flavorist and “Flavor Bites” columnist, John Wright and a flavorist from PepsiCo. This session has an additional fee and lunch is included!
New to Flavorcon?
Flavorcon is designed to give flavorists and product developers the tools they need to succeed in an increasingly complex market, Flavorcon will connect the dots among emerging R&D advances, food and beverage market and flavor trends, and supply chain innovations. The two-day conference will include a series of data/analytics presentations, interactive educational talks and panel discussions featuring some of the industry’s leading experts. Attendees will come away inspired with new tools and connections to create flavorful wins and products consumers love.
👉🏽 Register now to set your flavor innovation agenda; 1-day passes are available, as are group rates.
