When it comes to spotting food trends, Donna Wamsley has an up close view.
She is a flavorist — a scientist who develops new flavors.
Wamsley is director of research and analytics for SoRSE Technology, an emulsion supplier for the food, beverage, cosmetics and healthcare products industries.
Essentially, she develops the flavors that you find in the things you eat, drink, use on your body and ingest internally.
Her work takes place upon requests from clients who request the formulas that allow them to take part in food trends, or to launch new ones.
I profiled Wamsley in this week’s CulinaryWoman Newsletter, and I asked her to predict some directions in which flavors are heading.
Korean food. Through out