Flavors: What’s Trending Now and Why, Featuring Two Top Trends On-Demand Webcast
Flavors: What’s Trending Now and Why, Featuring Two Top Trends On-Demand Webcast
On-Demand Web Events Food Sciences
1.00 CH
1.00 CH
This interactive discussion covers what trends are, how they emerge, and highlights East African spices and herbs and botanicals.


  • List Price: Free
Meeting Details :

Flavor is the number one driver of all food purchases. So, it stands to reason that staying on top of the flavors that consumers desire is vital to success. But in an increasingly fast-paced environment flavor trends seem to be appearing and evolving just as quickly. What makes something a trend? Where does it come from? How do product developers apply these trends? As a follow-up from the popular Food Technology feature article, Top 10 Flavor Trends, this interactive discussion will cover what trends are, how they emerge, how to navigate the fast pace as new trends emerge, and specifically discuss the current food trend of East African spices and the beverage trend of herbs and botanicals.


Join IFT and panelists from Campbell’s, WILD Flavors, Inc., and CCD Innovation, who will bring varying perspectives, share their experiences, and answer questions from attendees.



Marie Wright
Vice President and Chief Global Flavorist, ADM Nutrition- Wild Flavors
Marie Wright, Vice President & Chief Global Flavorist at ADM Nutrition, has a passion for flavor that is deeply rooted in her belief that original flavor creation is artistry rather than science, and perfection in art is often elusive. After graduating from King’s College in London, England, she trained as a Flavorist with Bush Boake Allen advancing to Senior Flavorist and later on moved to the U.S. as became the Flavor Creation Manager for Latin America. Marie moved to IFF creating flavors for the global accounts and played a leadership role in innovation of Vice President, Senior Flavorist. In 2012, Marie joined Wild Flavors as their Chief Global Flavorist and shortly after she was promoted to the leadership position of Vice President & Chief Global Flavorist.


Marie’s commitment to sharing knowledge is highlighted in the chapter Elegant flavors in John Wright’s world renowned “Flavor Creation book.” Marie has mentored many young Flavorists and continues to teach leading the ADM’s Academy of Future Flavorists. Marie has shared her passion for flavor giving many presentations all over the world of food, fragrance and wine including TASTE 3, RCA, NAFFs, WFFC, CSA, IFT, Flavorcon and the IACP.


Richard Calladonato
Director of Campbell’s Culinary & Baking Institute, Campbell’s Soup Company
Chef Richard brings an impressive 25 years of culinary wisdom and progressive experience to Campbell Soup Company. Richard is a Culinary Institute of America alumnus and has acquired an extensive culinary knowledge base, having been a Vice President of Food & Beverage and Corporate Chef for diverse and established restaurants, including the Cordish Company, Tony Roma’s, Bertucci’s and Chart House.  Prior to joining Campbell, Richard has traveled the culinary world having restaurants in 40 countries. Richard has developed concepts that include Makers Mark Bourbon House and Lounge, MEX and NASCAR Sports Grill. Richard volunteers at The Cathedral Kitchen, a local...

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