The course was very well organized. The speakers were all so dynamic and passionate! I will definitely recommend this interesting course to others!
WONDERFUL program! I always learn something new from each Flavor University class. THANK YOU!
As someone who has done flavor work for many years, it was obvious to me that you have worked hard to make this a very refined & excellent course. The book is also an excellent reference! Will be continuing to recommend course to others!
I was wowed by Flavor University. Absolutely wonderful experience. All faculty presented extremely well. I had so many of my questions answered and long standing food industry questions clarified.
Extremely informative and well organized. Excellent presenters. One of the best seminars I've been to!
So glad to have been given a referral to attend!
Thank you very much for an excellent course! The presenters were professional, friendly, and knew their information!
I am now in love with FONA. Thank you for such a great two days and your great staff!
Grain Flavor 201
Flavor Solutions for Cereal and Snacks
This advanced technical seminar highlights how to overcome flavoring challenges presented by grain applications. It focuses on providing marketing, purchasing and product development professionals with a comprehensive understanding of the factors influencing flavor selection, hands-on grain development, and tips for getting the most out of your flavor supplier.
Basic Grain Overview
This section introduces attendees to the grains used most frequently in Cereal and Snack applications. We’ll explore the impact that type of grain and milling method has on the initial taste of your product, as well as the delivery of your flavor system. We’ll discuss new grains and blends on the horizon including their benefits and challenges.
Applying Flavor in Grain Products
Optimizing flavor in grain products involves whole series of dependent technical steps. Screening flavor profiles, deciding where to apply the flavor in your manufacturing process, setting the flavor level and evaluating the product the right time are only a few of the key decisions which determine the success of your product. We’ll review factors influencing form and type selection such as processing, interactions with other ingredients, shelf life requirements and flavor duration. This session will help you weigh the options and variables to reach the best decision, and share problem solving tips for when what tried the first time doesn’t work.
This session explores the new product and regulation challenges in the grain market and their effect on flavor creation. We’ll discuss the flavor formulation options available to meet the unique challenges of GMO, fortified, gluten-free, whole grains and fat-reduced products, as well as flavoring products with high regulatory concerns such as; ingredients with high significant safety warnings, international regulations, and flash point restrictions and regulations.
Market and Flavor Trends
This presentation will walk participants through the macro consumer trends, and micro flavor trends driving the Cereal, Bar and Snack markets. We’ll look for innovative new products in both domestic and international markets and discuss what’s next in flavor using FONA’s proprietary methodology, Flavor Radar®.
Descriptor Training on Brown Flavors
Developers working with cereal and snack products need a strong grasp on the descriptors used to describe the most popular flavor family for grain products – brown flavors. In this section, a Certified Flavor Chemist and applications expert will guide you on a deep dive into the common language used to communicate descriptors for the brown section of your flavor library.
Developing a Brief for Grain Products
Getting to the ideal flavor for your project quickly depends on the quality of the flavor submissions you receive, which in turn depends on the quality of the brief you supplied to your flavor partner. This session will review the importance and value of key components of a well-written brief, such as target market, profile, processing, regulatory requirements, ingredient restrictions, and cost parameters.
Faculty Contact Information