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Heat & Savory Flavors

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Flavorcon 2015 presenter Dolf DeRovira (Flavor Dynamics) will discuss the creative and technical aspects of meat and savory flavoring systems, which represent a market of more than $8.6 billion, according to market data company RTS.

DeRovira will discuss the ingredients, microbiological considerations and labeling of meat, dairy and seafood flavors, while also reviewing key chemistries and, of course, the Maillard reaction.

Meanwhile, Polly Barrett, director of product applications and sensory sciences at Kalsec Inc., will explore nuances in spicy profiles. As she notes, heat is more than a one-size-fits-all chili pepper.

Food manufacturers are looking for creative ways to differentiate their products, while meeting specific labeling, nutritional and economic requirements. As consumer desire increases for food and beverages with more complex and varied heat profiles, the array of innovative heat management tools is expanding to meet this need.

Barrett’s session will focus on how the human body responds to pungency, sources of spiciness and novel ways to add dimension to food using heat. Technical information will include how to measure pungency and techniques to improve consistency during manufacturing. Hands-on sampling will include a trigeminal nerve demonstration and a comparison of heat in different food matrices.

Presented by Perfumer & Flavorist magazine, Flavorcon 2015 (www.flavorcon.com) includes a tabletop exhibition in addition to in-depth conference sessions from leading industry experts. The conference is uniquely tailored for professionals involved in the development of flavors and food & beverage products. Registration is now open.

  •     Dates: November 15–17, 2015
  •     Location: Borgata Hotel Casino & Spa in Atlantic City, New Jersey

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