In late 2024, a team of flavor experts from @CramerLatam had the opportunity to attend the “Creating Thermal Process Flavours” course in Skipton, England, given by renowned experts on the subject.

The days were intense, combining theory and laboratory practice to explore thermally processed flavors in depth. And although the focus was on white and red meats, profiles such as cheeses and fermented flavors were also addressed.

The course allowed our analysts to acquire new knowledge and tools to apply in the creation and development of new flavors at Cramer, as well as to stay up-to-date on global innovations and trends.

To learn more about this experience, we spoke with María Francisca Ulloa, Flavor Innovation Analyst at @CramerLatam, who shared her key understandings and reflections.

How did you prepare for this course?

Before traveling, we took care to understand our flavors and their sensory profiles, in order to have a clear understanding of our bases and focus on learning from new and challenging profiles in the industry.

What was your favorite moment of the week?

When, based on what we had learned, we had to create our own flavors. We were divided into groups with people from different countries and then we added that flavor to different applications. This gave us the opportunity to go through the entire flavor development process and put what we’d learned into practice.

What was the biggest challenge you faced during the course?

Stepping out of our comfort zone and daring to try and create new flavors with sensory profiles very different from those we know in our region.

What do you think has been the impact on your work having completed this training?

I think there have been two. Firstly, it gave us many tools and a knowledge base to work on the current flavors in our catalog and, in turn, develop new flavors to offer our customers. Secondly, we were able to build relationships with industry insiders around the world, sharing knowledge and experiences about the fascinating world of flavors.

What do you think are the biggest challenges facing the industry in Chile, based on the topics covered in the course?

It’s key to be able to look at where flavor development is headed in the rest of the world, taking into account bolder sensory profiles and innovative ingredients that comply with our region’s regulations.

 

You can also find us on