Why you need to know more about umami – the fifth taste
Episode 58, Jul 08, 2020, 07:00 AM
Umami, the fifth taste, has been well known in Asian cuisine for centuries and comes from the ingredients and food processing methods used traditionally in that part of the world. In recent years umami has taken the world by storm as consumers have become more familiar with the fifth taste. There has been a rise in restaurants and food outlets which incorporate umami into their concept, imagery and menus as well as an increase in consumer products utilising umami in their marketing. Consumers are actively seeking umami-rich products without unwanted flavour enhancers.
What are the latest umami trends and innovations? Why do consumers love umami? What does umami actually taste like? What does consumer research tell us about the umami taste experience?
On this episode of the Table Talk Podcast, this time in partnership with Givaudan the global leader in the creation of flavours and fragrances, we find out the answers to all of these questions and more! Joining host Stefan Gates our panel from Givaudan includes Magdalena Olszowka, Product Manager Savoury EAME, Jean-Louis Thibaudeau, Team Leader Creation/Principal Flavourist EAME, and Nicole Oelhafen, Senior Project Manager for Consumer Sensory Insights EAME.
Listen in for everything you need to know about umami, the fifth taste on everybody’s lips.
About Givaudan
Givaudan is the global leader in the creation of flavours and fragrances. In close collaboration with food and beverage customers and partners, the company creates delicious flavour and taste experiences across several key segments, including beverages, sweet goods, savoury and snacks, dairy, and functional and nutritional ingredients.
About our panel
Nicole Oelhafen, Senior Project Manager for Consumer Sensory Insights EAME
Nicole joined Givaudan in 2004 as Sensory Panel Leader; in 2015 she became Consumer Sensory Project Manager for EAME. She helps to translate consumer insights into actionable concepts and solutions, bringing the voice of the consumer into the heart of the business.
She holds a Master’s Degree in Social Sciences and German Literature & Linguistics from the University of Zurich. Outside of work she enjoys spending time with her family, hiking, cooking, and exploring nature. She is based in the Givaudan Zürich Innovation Center in Switzerland.
Jean-Louis Thibaudeau, Team Leader Creation/Principal Flavourist EAME
Jean-Louis Thibaudeau has over 35 years of experience in the creation of savoury flavours. He joined Givaudan in 1995 as a flavourist for savoury and is now Team leader creation / Principal Flavourist in the Regional Innovation Savoury team. He is passionate about taste in the culinary world.
Outside of work he enjoys photography, hiking and listening to jazz music. He is based in the Givaudan Zürich Innovation Center in Switzerland.
Magdalena Olszowka, Product Manager Savoury EAME
Magda joined Givaudan in 2005 as an Application Technologist in Vienna before moving onto a Key Account Manager position in Poland. In 2017 she took on the role of Product Manager for Savoury combining her technical and commercial experience.
She holds a Master’s Degree in Food Science and Technology from Warsaw University of Life Sciences. In her free time Magda enjoys travelling, outdoor activities and cooking with her kids. She is based in the Givaudan Zürich Innovation Center in Switzerland.
What are the latest umami trends and innovations? Why do consumers love umami? What does umami actually taste like? What does consumer research tell us about the umami taste experience?
On this episode of the Table Talk Podcast, this time in partnership with Givaudan the global leader in the creation of flavours and fragrances, we find out the answers to all of these questions and more! Joining host Stefan Gates our panel from Givaudan includes Magdalena Olszowka, Product Manager Savoury EAME, Jean-Louis Thibaudeau, Team Leader Creation/Principal Flavourist EAME, and Nicole Oelhafen, Senior Project Manager for Consumer Sensory Insights EAME.
Listen in for everything you need to know about umami, the fifth taste on everybody’s lips.
About Givaudan
Givaudan is the global leader in the creation of flavours and fragrances. In close collaboration with food and beverage customers and partners, the company creates delicious flavour and taste experiences across several key segments, including beverages, sweet goods, savoury and snacks, dairy, and functional and nutritional ingredients.
About our panel
Nicole Oelhafen, Senior Project Manager for Consumer Sensory Insights EAME
Nicole joined Givaudan in 2004 as Sensory Panel Leader; in 2015 she became Consumer Sensory Project Manager for EAME. She helps to translate consumer insights into actionable concepts and solutions, bringing the voice of the consumer into the heart of the business.
She holds a Master’s Degree in Social Sciences and German Literature & Linguistics from the University of Zurich. Outside of work she enjoys spending time with her family, hiking, cooking, and exploring nature. She is based in the Givaudan Zürich Innovation Center in Switzerland.
Jean-Louis Thibaudeau, Team Leader Creation/Principal Flavourist EAME
Jean-Louis Thibaudeau has over 35 years of experience in the creation of savoury flavours. He joined Givaudan in 1995 as a flavourist for savoury and is now Team leader creation / Principal Flavourist in the Regional Innovation Savoury team. He is passionate about taste in the culinary world.
Outside of work he enjoys photography, hiking and listening to jazz music. He is based in the Givaudan Zürich Innovation Center in Switzerland.
Magdalena Olszowka, Product Manager Savoury EAME
Magda joined Givaudan in 2005 as an Application Technologist in Vienna before moving onto a Key Account Manager position in Poland. In 2017 she took on the role of Product Manager for Savoury combining her technical and commercial experience.
She holds a Master’s Degree in Food Science and Technology from Warsaw University of Life Sciences. In her free time Magda enjoys travelling, outdoor activities and cooking with her kids. She is based in the Givaudan Zürich Innovation Center in Switzerland.