Balancing the demand for new and innovative flavors with classic tastes that consumers crave is at the heart of a flavorist's job. To discuss how to balance these two elements, Richard Calladonato, director of global culinary and baking institute for Campbell’s Soup Company, will present at Flavorcon 2018.
During his “Developing Flavor: Where Culinary Classic's Meet Flavor of Tomorrow” presentation, Chef Calladonato will discuss how changing consumer demands are driving flavors and the future of food. With over 25 years of experience, he will share his insight into culinary tastes and explore how companies are merging technology with classic cooking methods to create out-of-the-box innovation.
!['[W]hen a perfumer is given a brief, you're taking parts from different parts of your life and experiences, you're bringing such a personal POV to create an olfactive experience that can't be replicated by a computer that doesn't have those touchpoints,' says perfumer Nicole Mancini.](https://img.perfumerflavorist.com/mindful/allured/workspaces/default/uploads/2026/03/img-7063.PH7aX8fPat.jpg?auto=format%2Ccompress&fit=crop&h=191&q=70&w=340)
