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FLAVOR

Poll Results: What is the most popular flavor.

Poll expired: Apr 29, 2011 This is a multiple choice poll
  • 62% of voters (5)
    Vanilla
  • 25% of voters (2)
    Chocolate
  • 0% of voters (0)
    Strawberry
  • 0% of voters (0)
    Mint
  • 12% of voters (1)
    Coffee
8 Total Votes  
post #1 of 16
Thread Starter 

I  am a sweet flavor expert in the flavor industry since 1995.  I'd like to contribute to this public forum by offering the little kowledge I have about the flavor industry, formulations, and legal descriptions about flavors.chef.gif

 

I also how to learn about new concepts and innovations in bakery/food ingredients.

 

 

post #2 of 16
Thread Starter 

Might help if i learned to speak English.

 

I ment to say " I also want to learn about........"  instead of..

 

I also how to learn about new concepts and innovations in bakery/food ingredients.

 

Fast typing no help to grammar or spelling..

post #3 of 16

We welcome you to Chef Talk, and hope you enjoy participating here.

 

I'll move this thread to a food-related forum. We hope you'll return to the Welcome Forum and tell us a bit about yourself.

 

Regards,

Mezzaluna

Moderator Emerita, Welcome Forum
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post #4 of 16

From what I gather many people are alergic to chocolate

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 16
Thread Starter 

True but more are alergic to peanut butter.

post #6 of 16
Thread Starter 

Cool thank you.  I love the forgiveness quote it's one of my personal favorites,

post #7 of 16

I once visited a plant in Jersey that manufactured flavorings of all kind. I went with a Chefs Association and we all sat down in a room with 100s of small bottles on shelves in front of us. The chemist asked each one of us what we would like to taste.

   I laughed and said  A Big Mac, Sure enough he looks at a list of numbers and grabbed a corosponding bottle, opened it and put a drop on a small plastic spoon , told me close my eyes and tast it. It tasted like I was eating a Big Mac, special sauce and all.

   He then asked another chef and he said choco milk, another bottle and  bingo choco milk . We all left the place  in awe and began to think to ourselves this is the future. Who Needs Us ?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 16
Thread Starter 

Somethings just can't be duplicated completely. Notably Coffee, Chocolate, mint and Vanilla Extract.  Chemists have tried and have managed to pull some of the main molecules out of the mix but there is soooo much that makes up these natural flavors that it just is not cost effective to try to completely reverse engineer these odd ball molecules. What we are going to see, as world demand grows, is a push to develop these artificial flavors.  These commodities , like oil , are only going to become more expensive.

 

I have the same experience with a flavorist letting me taste a crunchy baguette, like you from a spoon!  Very strange sensation.

 

post #9 of 16

My guess is that in the future, a rotovap will be commonplace in the high end kitchen.  The more bleeding edge chef's I've met are getting flavor into unexpected mediums.  I've had oysters sprayed with dirt flavoring from such a mad scientist/chef before.

post #10 of 16

   Welcome to ChefTalk!

 

  I have wondered why the soda industry seems so slow to move back to real sugar.  To my taste real cane sugar has a much sweeter taste than corn syrup.  To my thinking they actually have two opportunities here.  The first is a chance to move away from the widely used corn syrup in soda drinks to something a bit healthier, cane sugar.  The second would be an opportunity to start using less sugars per serving with a similar "perceived" sweetness.

 

 

   What I've noticed in some soda drinks that use cane sugar is that they have kept the amount of sugar the same (or similar) to the amount of high fructose corn syrup.  While I welcome the difference in flavor, when cane sugar is substituted at the same amount as high fructose corn syrup it's just way too sweet.

 

 

   Any thoughts,

  Dan

post #11 of 16

I went for vanilla.  It goes so well with so many things.  Also, it can be used as a deoderiser around the house.  Wipe some from a damp cloth inside the fridge, inside your cupboards etc etc. It's a very peaceful fragrance.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #12 of 16

High Fructose Corn Syrup is used for only 1 basic reason in all the industries ""IT IS CHEAP "" and cost themless then sugar of any kind. It also adds weight to many products that are sold by the pound.  t is also a base for most of the salad dressings and sauces and condiments in fastfood places..Only time will tell the overall effect on the population.re other health issues.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #13 of 16



 

Quote:
Originally Posted by chefedb View Post

High Fructose Corn Syrup is used for only 1 basic reason in all the industries ""IT IS CHEAP "" and cost them less then sugar of any kind. It also adds weight to many products that are sold by the pound.  t is also a base for most of the salad dressings and sauces and condiments in fastfood places..Only time will tell the overall effect on the population.re other health issues.


 

    Hi Chef Ed,

 

   I know it's a lot cheaper and that's why it's so popular.  But a few companies do offer a cane soda pop, and even the big boys have come out with "old time" or "vintage" recipe soda pop for a short limited time (I'm sure to test where the market is). 

 

     My main question is toward the ones that do offer a cane soda.  It may just be my taste buds, but cane sugar is much much sweeter to me.  Many of the cane soda drinks have an equal amount of sugar as the fructose version.  It seems to me that they may be able to lower the amount of sugar in a soda pop that uses cane sugar, as opposed to corn syrup.

 

   Thanks for your thoughts,

 

 Dan
 

 

post #14 of 16

I really don't know the ratios, but I have tasted some of the natural ones and to me its a cleaner taste with cane sugar. Also it does not make me as thirsty later. aybe thats another reason they use HFCS is because it makes one want to drink more. I would not doubt it.  I do no it contains more calories.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #15 of 16

Ever wonder why there is coke in the hispanic isle of your supermarket?  Its my understanding that the Mexican equivalent of the FDA doesn't allow HFCS, so all the coke in Mexico uses real sugar.  People like it so much that its worth importing.

post #16 of 16

benway,

You are correct.The  Mexican Government is harder for corporations like Coke to pay off. The only ones that can afford that it is the MMafia.

The Govt. decided it's probably not a good idea to contaminate the population with HFCS and all the chemicals and enzymes that go along.

chefedb,

I'm guessing your list is around 1,000,000th of the products with HFCS. It's in everything!!!

 

I also think packaging has a lot to do with the flavor. The coke made at Passover just doesn't get there.

 

I'm sure that most here on this forum have watched King Corn. if not it's a must see!

drinkbeer.gif

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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