P & F Magazine

Creation/Application Sponsored by

Email This Item!
Increase Text Size

Flavor Q&A: Inside Citrus and Vanilla

By: Jeb Gleason-Allured, Editor
Posted: October 20, 2008, from the October 2008 issue of P&F magazine.

Excerpt only Purchase This Article

3 pages available as a PDF download or printed copies mailed to you

Meanwhile, the company has conducted similar investigations into better understanding vanilla flavor profiles and ascertaining global consumer preferences for this popular flavor, via the combined efforts of the TasteEssentials program and Chefs’ Council. The effort included insights from 4,000 consumers in 20 countries regarding the top 75 vanilla ice creams. According to Scott May, global head of Givaudan’s sweet goods and dairy division, the vanilla program uncovered “how consumers in different parts of the world enjoy, think and feel about vanilla.” The company then created 500 vanilla concepts, 150 of which they tested with global consumers to identify the most winning profiles. “Seeing the consumers’ reactions to our prototypes made us realize that the universe of what is acceptable and indeed desirable for vanilla is far larger than we had previously thought,” says flavorist Dave Bratton. “Our aim was to push the boundaries of vanilla flavors.”

Recently, P&F magazine spoke with a member of each team to discuss the keys to flavor innovation in these two key categories. Senior flavorist (global flavor creation and technology) Geoff Marshall-Hill participated in Givaudan’s citrus exploration. Meanwhile, May provides an insider’s view into the company’s vanilla insights.

Questions asked:

This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.