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In this episode of SupplySide Stories, we discuss Brookside Flavors' unique modulator technology and how the company partners with customers to design optimal flavor profiles for specific applications.
August 4, 2020
Sponsored by Brookside Flavors and Ingredients
In this episode of SupplySide Stories we host Greg Griffin, director technical services, and Harvey Farber, VP flavor R & D, both with Brookside Flavors, and learn more about the flavor modulator. Product developers striving to create products that meet consumer demand for clean ingredients frequently have to overcome stubborn flavor notes. We discuss how the modulator works to enhance the taste and texture experience and how Brookside R & D partners with brands to make flavorful, clean label products a reality.
About our speakers:
Greg Griffin, director technical services, Brookside Flavors
Greg holds a BS in Chemistry and BS Biology. He is a Flavor Chemist and SQF Trained auditor and has been with Brookside for 11 years, working on Flavor Development and Food Safety. On top of all that he is a dad, marathoner, and martial arts practitioner.
"We were trying to come up with something that allows products developers to enhance taste, sweetness and mouthfeel... use less sugar and enhance some of the more desirable characteristics in their products – [the modulator] has a synergistic effect." – Greg Griffin, director technical services, Brookside Flavors
Harvey Farber, VP flavor R & D, Brookside Flavors
Harvey serves as Vice President of Flavor Research and Development at Brookside Flavors and Ingredients, specializing in the Flavor Industry as a senior Flavor Chemist. A member of the flavor chemist society, Harvey previously held executive positions at a number of esteemed organizations, including president of the Chemical Sources Association and was a past member of the British Society of Flavourists.
More information on Brookside Flavors and Ingredients can be found at SupplySide Connect
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