Givaudan on gastronomic quest for ideas

The event, which brought together chefs from across the globe to work with Givaudan's technical team, has helped identify new opportunities in chicken, beef, orange, vanilla, chocolate, coffee, butter and cream, said vice president, global foodservice, Buzz Baughard. "The chefs prepared new dishes based on these flavours, along with a series of dishes based on emerging trends identified in our flavour vision programme." This had already thrown up some ideas based on slow-cooking, vanilla with orange and savoury products with mint for sweetness, he said.

By using its proprietary 'headspace' technology, Givaudan was able to capture and replicate flavours from the dishes in record time, he said. "We've got an enormous amount of data to analyse, but if we want to fast track, we could probably develop something we could take to customers in a matter of weeks." The previous council event in California in 2006 generated unusual ideas including poultry and citrus dishes, curry injected shrimp and wasabi-flavoured-ice cream.

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