Culinology - September 2020 - 29
Certified Research Chef Lauren Martey creates a cornucopia of custom
experiences in her role at Tastepoint by IFF
auren Martey is a research chef who's
lived in faraway places such as Ghana,
Uganda and England, so it's no wonder
her specialty dishes include an ume plum
blossom Japanese cheesecake and a savory
wild rice and chive granola. Yet ask her about
her most memorable meal and location, and
her answer may surprise you.
"Maryland blue crabs on a newspapercovered picnic table with cold beer, family
and friends," said Chef Martey, who grew up
in the nearby metro suburbs of Washington,
DC.
A senior research chef for Philadelphiabased Tastepoint by IFF, Ms. Martey
collaborates on customer projects that can
include flavors as familiar as vanilla to those
more unconventional, such as acerola, a
cherry-like fruit.
"My projects include creating, developing
and formulating prototypes that use flavors,"
she said, "and working with flavorists to
taste and create new ones, or to improve
upon specialty flavors that complement and
enhance a customer's product."
Her position also includes observing trends
and initiating new ideas as well as providing
recommendations for product concepts and
line extensions.
L
Her particular work is focused on savory
flavor applications, concept development
and formulations that include soups, sauces,
dressings, dips, side dishes and beverages,
to name a few.
"Many of our customers are very familiar
with our company's legacy vanilla and fruit
flavors, but we have been really strong in
savory flavors as well," Ms. Martey said.
"We also work beyond flavor leveraging the
broader IFF portfolio using natural colors,
food protection technology, health and
wellness ingredients and dry whole food
extracts - such as Powderpure - which
(through a patented technology) help to
maintain nutrients, colors and flavors of the
raw materials."
Tastepoint also specializes in technologies
that mask off-notes. She said when working
with new ingredients - for example, pea
protein - there are sometimes flavors or
aftertastes that are not desirable.
"But we use our know-how to fix that," Ms.
Martey said. Many of the company's products
rely on developing custom-created solutions.
"We have the diversity in products of
Tastepoint with the power of IFF's strength in
flavor research and development," she said.
"Most customers are looking for signature
by Susan Malovany
editor@sosland.com
SEPTEMBER 2020 | Culinology |
29
Culinology - September 2020
Table of Contents for the Digital Edition of Culinology - September 2020
Culinology - September 2020 - 1
Culinology - September 2020 - 1
Culinology - September 2020 - 2
Culinology - September 2020 - 3
Culinology - September 2020 - 4
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