Podcasts about flavour

For the first time in four decades, Yakult Singapore will be removing its orange flavour from its Yakult culture drink lineup here. And coming soon to replace it, will be the peach flavour. On What's Trending, Hongbin Jeong, Nadiah Koh and Nazirul Asrar dive into the story and how the netizens have reacted. Throughout the discussion, they shared what their favourite flavours are, and even how it might be different now that a new flavour is being introduced.See omnystudio.com/listener for privacy information.

00.00: Intro 02.30: Bali is cracking down on Influencers 07.10: Top 6 - Ways to not look gay as a politician 11.40: A moment for Paris Hilton 13.30: SLP - Are tattoos still cool? 17.00: What the pop girlies got up to 21.30: Who farted on the plane 27.00: Flavour break 33.00: What was your unique wedding venue 45.20: Is Hayley's show for women only? 50.20: The girlies went to the ice hockey 57.50: Fact of the day 1.03.00: What should you know about dating a certain occupation? 1.15.30: What is on your sexy playlist 1.25.05: Uber list of left behind things 1.30.00: New prank to do on people with Alexa's See omnystudio.com/listener for privacy information.

In this edition, we're checking out the delights of a Brazilian Barbecue and the kinds of foods you can expect from one down at The Green Man in Grantchester, we catch up with the new owner of the Blue Ball pub, also in Grantchester. And if you go down to the woods today, you won't have to believe your eyes, just your ears as our regular food foraging chef takes on a whole new role. Presented by Matt Bentman and Dr Sue Bailey.  

SpaceTime Series 29 Episode 64 *A new explanation for how stars explode  A new study suggests that neutrino which are some the least massive objects in the universe may trigger some of the biggest explosions in the cosmos – supernovae the explosive death of massive stars which are so bright they can outshine entire galaxies. *Neptune's mysterious moon Nereid A new study suggests the planet Neptune's distant moon Nereid may be the last of the ice giant's original satellites which somehow managed to survive a cosmic collision.. *A safe return to Earth for a hypersonic test vehicle Varda Space Industries' W-6 capsule has safely returned to Earth, parachuting down into the Australian outback. *The Science Report New study claims your eyes could indicate of how strong your bones are. Scientists confirm insects feel pain. Researchers show most Australian Wild Dogs have mostly dingo ancestry. Skeptics guide to bigfoot visits the Marines at Quantico.     Our Guests This Week: Dr Finn Stokes from Adelaide University Dr. Kirsty Duffy from Fermilab Dr. Jessica Turner from the University of Durham.     And our regular guests: Alex Zaharov-Reutt from techadvice.life Tim Mendham from Australian Skeptics  

Send us Fan MailThis week on Hash Church, we dive into the art of the perfect pre-roll.The conversation explores what actually makes a pre-roll smoke properly from start to finish, including solventless infusion and hash holes, airflow, draw resistance, combustion, filtration, resin preservation, burn consistency, storage, and flavour expression.We get into:• Solventless infused pre-rolls• Kief coating, hash holes, hash crumbles, and rosin snakes• Tips for infused pre-roll manufacturing• Storage and moisture control• Airflow and draw resistance• Combustion and smoke quality• Flavour preservation and terpene expression• Common mistakes in pre-roll production• The future of premium smoking experiences This episode is sponsored by PureFlowe™, a patented hollow vortex filtration system designed specifically for cannabis pre-rolls. PureFlowe™ was developed to rethink the traditional filter by improving airflow, supporting a smoother draw, and helping preserve the flavour and character of the flower or infusion. As the pre-roll category continues to grow into one of the biggest segments in cannabis, we look at how better design, better materials, and better smoking mechanics can help brands create a more premium consumer experience.Filtration, combustion science, and pre-roll engineering are becoming a bigger part of the conversation, and this episode goes right into the centre of it.If you're into hash, solventless, rosin, infused joints, pre-roll manufacturing, or the craft of the smoking experience, this is a fun one! Learn more about PureFlowe™:www.stellarjs.comInstagram:@stellarjscoAt Hash Church, we talk a lot about ritual, respect for the plant, and elevating the experience. That's exactly why we're proud to be supported by Puffco.Puffco continues to set the standard for modern consumption with tools built for people who truly care about flavor, temperature, and intentional use.From the Puffco Peak Pro with the 3D XL Bowl — delivering consistent heat, bigger hits, and unmatched terp expression —to the Proxy, redefining modular, ritual-based consumption,and the Pivot, bringing true Puffco performance into a compact, everyday format…These aren't gadgets.They're purpose-built tools for hash and solventless.We're genuinely grateful for Puffco's continued support of Hash Church, our guests, and our community. Their belief in education, culture, and quality helps us keep these conversations alive.

Ever noticed how some foods are basically lying to us? Why does “grape flavour” taste NOTHING like actual grapes? Banana sweets don’t taste like bananas. Strawberry milk tastes like pink sugar. And don’t even get us started on “cheese flavour” chips… WHAT cheese is that exactly?! What food or flavour tastes absolutely nothing like the real thing? Hang out with Anele and The Club on 947 every weekday morning. Popular radio hosts Anele Mdoda, Frankie du Toit, Thembekile Mrototo, and Cindy Poluta take fun to the next level with the biggest guests, hottest conversations, feel-good vibes, and the best music to get you going! Kick-start your day with the most enjoyable way to wake up in Joburg. Connect with Anele and The Club on 947 via WhatsApp at 084 000 0947 or call the studio on 011 88 38 947Thank you for listening to the Anele and the Club podcast..Listen live on Primedia+ weekdays from 06:00 to 09:00 to Anele and the Club broadcast on 947 https://buff.ly/y34dh8Y For more from the show go to https://buff.ly/gyWKIkl or find all the catch-up podcasts here https://buff.ly/K59GRzu Subscribe to the 947s Weekly Newsletter https://buff.ly/hf9IuR9 Follow us on social media:947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg947 on Instagram: https://www.instagram.com/947joburg947 on X: www.x.com/947 947 on YouTube: https://www.youtube.com/@947JoburgSee omnystudio.com/listener for privacy information.

We are kicking off the fifth season of the Flavour Talks podcast with Craig Duckham, winner of last year's Bill Little John Award. Following several years in university research at Nottingham, Lancaster and Reading, investigating plant biochemistry, biogenic volatile emissions and flavour chemistry, Craig pursued a career in small molecule analysis and technical management. This led to a roles in contract R&D and technology transfer management in the microencapsulation industry. He has operated across diverse sectors including six years developing yeast as a carrier of flavourings and other functional ingredients and three years developing sensory tools for water, beverage, and food quality control. In 2012 Craig founded CD R&D Consultancy Services to provide independent technical support to both developing and mature businesses.Craig gained his doctorate in Plant Physiology from The University of Nottingham in 1992 and he is a BSF Fellow, a Fellow of the Institute of Food Science and Technology and a Fellow of the Royal Society of Biology. Craig applies his multidisciplinary background to support further understanding of taste and flavour and to encourage the next generation of flavour scientists to pursue careers in the food and beverage sector.Host: Trevor Groome, Music: Aidan Kirkwood, Editing: Yusuf Toprak, Publishing: Ján Peťka

Kenneth Chapman on creating a fantasy world that reflected  himself. with his children's book  Lonasei and the Mystery of Origin Grove. .

Fun Fact, 2. Overnight News... 3. The Worst MasterChef Elimination Ever 4. Pulling a Truck with your Todger 5. Which Spiderman has the Best Bum? 6. CIA vs Castro: The Quiz The ONLY way to wake up in Adelaide is with your best brekkie mates Tom & Callum on Fresh 92.7 Keep up to date on our socials. Instagram - @fresh927 Facebook - Fresh 92.7See omnystudio.com/listener for privacy information.

Guests:Professor Nadja Reissland of Science Foundation IrelandDr Ruth Freeman of Research IrelandDr Fergus McAuliffe of Trinity College Dublin

Stunning food at the Burleigh Arms, the new chef describes the ideas behind some of the dishes. A big award for The Rupert Brook. Paulina's Chilean Bakery nominated for Velvet Magazine award. The wine club at Dovecote Cellar. Plus a huge amount of local food and drink news, social media updates and our jobs roundup.

Food writer with The Financial Times, Tim Hayward, tells Brendan why sad lettuce needs an epic dressing. He talks Brendan through how to make an authentic American ranch dressing and offers a defence of the retro favourite, thousand island dressing.

Gugs Mhlungu is joined by Dr Anna Trapido, Food Anthropologist, exploring the rich history of bay leaves, their health benefits, and the various ways they can be used in cooking, including how best to incorporate them into everyday recipes. Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702See omnystudio.com/listener for privacy information.

Super Group runs gaming and betting operations on every continent, but where they really dominate is in Africa, where they have worked very hard to understand — and cater to — regional differences in consumer preference.Our guest today is Kirsty Ross, Chief Operating Officer of Super Group, which trades under the symbol SGHC. As COO, Kirsty is responsible for global operations, organizational effectiveness, and scalable growth.Kirsty joins us today to discuss Super Group's ongoing expansion in Africa, their strategy for utilizing AI, and how the upcoming World Cup will drive further brand engagement. Highlights:What is Super Group? (2:07)Kirsty's evolving role (2:53)The African Market (4:44)Super Group's main brands (6:41)Using tech to service local markets (8:20)Plans to expand in Africa (9:35)The World Cup (11:31)Capitalizing on Brand Partnerships (13:41)Approach to Capital Allocation (15:32)Turning Strategy into Action (16:25)AI Deployment Strategy (18:21)Building Company Culture (20:25)5-year Outlook for Super Group (21:52) Links:Kirsty Ross LinkedInSuper Group LinkedInSuper Group WebsiteICR LinkedInICR TwitterICR Website Feedback:If you have questions about the show, or have a topic in mind you'd like discussed in future episodes, email our producer, joe@lowerstreet.co

*If you want to listen to the whole conversation with Jenny Linford, with the extra bits, please go to my Patreon page and subscribe from $3 dollars a month: https://www.patreon.com/thedeliciouslegacy?l=en-GB *Hello! Brand new episode is out for your delightful ears!It is obvious given that I often explore historical food themes, that I usually talk about food in time. But what about time IN food?In the 60s the average US house-wife would spend 112 minutes per day in the kitchen. In 2008 this figure was down to 66 minutes per day. A survey in 2022 in the UK found that “the most time consuming chore is cooking. The average Brit spends 253 minutes per week in the kitchen cooking meals. That's the equivalent of 219 hours per year” and also went on “On top of this, we spend an average of 98 minutes a week washing up, which equates to 85 hours a year and 170 days in our lifetime. That's a lot of time spent in the kitchen.” Feelings of time scarcity are increasingly widespread in industrialised societies. People are fulfilling a multitude of roles, possess an array of material goods, and want to get the most out of their leisure time, all of which influence feelings of not having enough time to get everything done. Time scarcity, or lack of time, is one of the major drivers of ultra-processed food consumption. This time crunch forces people to rely on ultra-processed foods that are ready to heat or ready to eat to buy back time. Overall, this time scarcity is an issue faced by the primary food shoppers, preparers and givers, who are disproportionately women across the globe.My guest today Jenny Linford is a food writer, author and passionate advocate of many many artisanal food producers, cooks, farmers and so on. People who put all their time to create some amazing food for us, to feed us and keep us alive but also for something more important I think. Because food, eating together and eating well is part of what we are. So today, we are discussing these themes from Jenny's past book, "The Missing Ingredient -The Curious Role of Time in Food and Flavour" which is of course -as the title suggests!- about the role of time in food. And time is crucial, not just in the home kitchen…but throughout the whole process of growing, maturing, fermenting, distributing the food. She explores through a series of essays the interconnected and important nature of this underappreciated ingredient from seconds to years. Together we will try and bring a much needed appreciation of the patience that is required and perhaps have a pause and bring time to cooking and eating. We had a fascinating discussion which I hope you'll enjoy!You can buy Jenny's book here: https://uk.bookshop.org/a/17049/9780141982816"Everything that we eat is part of a cultural legacy that we've inherited" - Sandor Katz, Fermentation revivalistLove,ThomProducers, cooks and artisans mentioned on this episode:England Preserves: https://englandpreserves.co.uk/pages/about-usThe Wasabi Company: https://www.thewasabicompany.co.uk/Claire Clark: https://claire-clark.com/about/Mrs. Kirkham's Lancashire Cheese: https://www.mrskirkhamscheese.co.uk/CJ Jackson: https://www.kentseafood.com/https://www.waterstones.com/book/great-british-seafood-revival/cj-jackson/steve-lee/9781913159856Friis Holm: https://friisholmchokolade.dk/?srsltid=AfmBOoqomjPiETgdr3pM0wV93pZnJQb5y_byfo-IG04kMinDxfD9RToOBest woodfire socca: https://www.chezpipo.fr/enMusic by Pavlos KapralosSupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Innovation in food is often overcomplicated. At its core, it comes back to whether people will actually buy your product more than once. In this conversation, Scott shares the journey of Flava People, from its roots in butchery through to becoming a leading product development business. It is a story shaped by constant adaptation, changing consumer habits, and learning through experience. We talk about the shift in how people cook and eat. Time pressure, convenience, and “occasion-led” eating are shaping behaviour more than traditional categories. People still want to feel like they have cooked, but they also want it to be quick, simple, and realistic. A big theme in this episode is the danger of assumptions. It is easy for teams to convince themselves that consumers use products in a certain way, but when those assumptions are wrong, the consequences are clear. Products sit on shelves and do not repeat. Scott shares examples of where this has happened, and why even strong ideas can fail if they are not grounded in real-life behaviour. We also get into the commercial reality of food retail. The economics are tough. Cash flow matters. Rates of sale matter. And getting listed is not the finish line many believe it to be. There is also a focus on creativity and discipline. Great ideas matter, but they need to be balanced with a strong understanding of the basics. Flavour, format, and convenience consistently outperform overcomplicated concepts. For anyone working in product development or leading teams, this episode is a reminder to stay close to the customer, focus on what really matters, and not get distracted by trends at the expense of fundamentals. Timestamps 00:00 – Why branding alone does not drive repeat purchase 00:10 – Introduction and focus on cooking habits and assumptions in product development 01:24 – Flava People's journey and adapting over time 07:06 – Changes in cooking habits and the rise of convenience 10:22 – Shortcuts, “packet guilt”, and the need to feel like you have cooked 13:00 – The risk of building products on assumptions 15:09 – Challenger brands and the importance of standing out 17:39 – The reality of retail economics and rates of sale 21:08 – Working with retailers and adding real value 22:36 – Brand licensing and what makes it successful 27:06 – Marketing, branding, and product quality 29:34 – Why flavour remains the most important factor 34:32 – Advice for creatives: do not ignore the basics 37:07 – Where to find Scott and Flava People Connect with The Fearless Foodies The Fearless Foodie Newsletter straight to your inbox. No fluff, no spam. Subscribe at:https://foodies.fearlessfoodies.co.uk/podcast Connect with me here:https://www.linkedin.com/in/amywilkinsoncoach/ Useful Links & Support If this episode resonated, especially around leadership, AI, and building stronger teams, here are a few places to go next. Fearless Foodies Leadership development and team support designed specifically for food manufacturing and retail environments.https://fearlessfoodies.co.uk Flava People Product development and flavour innovation specialists helping brands create food that works in real life, not just on paper.https://www.flavapeople.com Connect with Scott Dixon Follow Scott for insights on food innovation, branding, and commercial reality in the industry. https://www.linkedin.com/in/dixonscott/ A Big Thank You to Our Sponsors IFP Labs Specialist laboratory services supporting food businesses with fast, reliable testing and technical expertise.https://www.ifp-labs.com/

Thailand is redefining specialty coffee through short supply chains, hyper-competitive café culture, inventive signature drinks, and farmers who cup their own coffee. To get the down-low on the emerging scene, Ben sat down with Noon Nutrada K, the former President of SCA Thailand. Together they explore why so much of specialty coffee feels stuck in its ways… and how Thailand is carving out a different path -(think tom yum inspired Geishas and durian “dirty” coffees). Tune in for a taste of the Thai specialty scene!  If you're new here (welcome), our show dives into some of the best coffee conversations on the internet, but we will always remind ourselves at the end of the day - It's Just Coffee! Find Noon here: https://www.instagram.com/noonaround/  Want more coffee content?  IT'S JUST COFFEE: https://linktr.ee/itsjustcoffeepod?utm_source=linktree_profile_share<sid=4e8cead0-6644-4c4a-b419-28c825b1b236 Want to get in touch? Hit us up at hello@itsjustcoffeepod.com for any questions or comments. Proudly sponsored by: Marco Beverage Systems: https://www.instagram.com/marcobeveragesystems/  Apax Lab: https://apaxlab.com/ Condesa Co.Lab: https://condesacolab.com.au/   Riverina Fresh: https://www.riverinafresh.com.au/ Thanks for listening!  Learn more about your ad choices. Visit megaphone.fm/adchoices

C is for Caraway, Curry & CinnamonIn this episode of A is for Apple, we turn to aromatics and ask what these ingredients carry with them beyond flavour.From the binding qualities of caraway in early modern folklore to the layered histories of curry and its place in Britain, and the enduring warmth of cinnamon, we explore how spices move, adapt, and settle. Along the way, we think about trade, migration, memory, and the ways in which taste is shaped over time.And somewhere along the line… did we get a little carawayed?What we discussCinnamonWhat is the difference between cinnamon and cassia, and does it matter?Why is cinnamon so strongly associated with comfort and memory?How has it been used historically, both in cooking and in medicine?CurryIf one dish tells the story of Britain, is it chicken tikka masala?Can food ever belong to one place once it starts to travel?What do curry houses reveal about adaptation and taste?Is “authenticity” a useful concept, or does it obscure more than it reveals?We also draw on insights from Allie's previous conversation with Mallika Basu on A Curious Appetite with Dr Alessandra Pino, her new podcast, particularly around migration, flavour, and the politics of naming.CarawayFrom comfits to cupboards, how has caraway been used in cooking?Why was it once believed to prevent loss, theft, or even wandering lovers?What does this tell us about the symbolic life of everyday ingredients?Useful links amd further readingCarawayAnderson, I. (2023). The History and Natural History of Spices: The 5,000 Year Search for Flavour. The History Press.Brears, P. (2012). Cooking & Dining in Medieval England. Prospect Books.Davidson, A. (1999). The Oxford Companion to Food. Oxford University Press.Hieatt, C. B., & Butler, S. (1985). Curye on Inglysch: English culinary manuscripts of the fourteenth century. Oxford University Press.Mason, L. (1988). Sugar-Plums and Sherbert: The Prehistory of Sweets. Prospect Books.CurryCollingham, Lizzie. Curry: A Tale of Cooks and Conquerors. Oxford: Oxford University Press, 2006.Dickson Wright, Clarissa. A History of English Food. London: Random House, 2011.Glasse, Hannah. The Art of Cookery Made Plain and Easy. 1803.Huxley, Aldous. Jesting Pilate. 1926.Panayi, Panikos. Migrant City: A New History of London. 2020.Panayi, Panikos. Spicing Up Britain. 1995.Sukhadwala, Sejal. The Philosophy of Curry. 2023. Empire Podcast – “Inventing Curry: The British Taste for India”Cinnamonhttps://www.britannica.com/plant/cinnamonHow cinnamon is harvested:https://youtube.com/shorts/4LINdKpRmpM?si=dYt_TS0Ny9KqJQo-https://youtu.be/fNguphwF_hI?si=1jS0qWsyseRQGVFRGet in touchIf there's something you'd like us to think with, a food, a memory, a question, do write in. We'd love to hear what you're curious about.You can get in touch with us via Bluesky @AisforApplepod. You can also Tweet us at A is for Apple Pod and we're on Instagram at A is for Apple Pod_ and you can find a group dedicated to the podcast on Facebook. Or you can email us at

Send us Fan MailWe are joined by a guest who is just as comfortable with a pipette as he is with a piping bag. Dr. Josh Smalley is a postdoctoral research associate at the University of Leicester, specializing in the synthesis of peptidomimetic materials. But to millions of viewers worldwide, he is better known as the meticulous finalist from the 2023 series of The Great British Baking Show.Josh has pioneered a unique niche in science communication, recently launching the 'Science Kitchen'—a project that uses the art of baking to demystify complex chemistry for the public. Today, we're diving into the 'chemistry of the tent,' how he manages the transition from the lab to the lime-light, and his mission to inspire the next generation of scientists through the universal language of food.Some of  Josh's favorite books: The Science of Baking by Matt AlardThe Science of Cooking by Peter BarhamSteeped: The Chemistry of tea by Michelle Francl 'Science of' series by Dorling Kindersley - Science of Spice by Dr. Stuart FarrimondScience of Flavour by Dr. Stuart FarrimondScience of Fermentation by DK and Robin SherriffGot a questions for us?  Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Today, we’re going straight to the source of extra virgin olive oil. Host Tawnya Bahr sits down with two experts who know Australian extra virgin olive oil inside and out: Dr Joanna McMillan, a leading nutrition scientist, and Tom Hitchcock, Executive Chef at the iconic Spirit House. From the science of polyphenols and why “extra virgin” matters, to bold culinary moves like wok frying and olive oil sorbet, Joanna and Tom take us on a journey from grove to plate. Along the way, they bust myths about cooking with olive oil, reveal what to look for on the label, and share why freshness and provenance make all the difference. We explore: The health benefits of EVOO and how to maximise them Why Australian-grown olive oil leads the world in quality Cooking tips that push EVOO beyond the salad bowl Flavour profiles: from delicate to robust, and how to pair them The sustainability story behind supporting local producers This is an episode for chefs, food lovers, and anyone who wants to take their cooking, and their health, to the next level with one simple ingredient. Proudly brought to you by the Olive Oil Wellness Institute, a science-driven resource dedicated to educating and inspiring people about the health benefits, culinary versatility and sustainability of extra virgin olive oil. Learn more at https://olivewellnessinstitute.org/ Follow The Olive Oil Wellness Institute: https://www.instagram.com/olive_wellness_institute/ Follow Joanna McMillan: https://www.instagram.com/drjoannamcmillan/ Follow Tom Hitchcock: https://www.instagram.com/chef_hitchcock/ Follow Straight To The Source Food Podcast: https://www.instagram.com/stts_podcast Follow Straight To The Source: https://www.instagram.com/straight_to_the_source/ Connect with your hosts: Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr/ Lucy Allon: https://www.linkedin.com/in/lucyallon/ @straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.

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The smell of success is coffee, at least for Hot Numbers celebrating 15 years in Cambridge! We chat to owner Simon Fraser. And if coffee's not your thing how about matcha tea served by Bubble Bliss on the market! The award-winning Mulino team discuss their latest venture, and there's a new Thai menu at The White Horse in Barton. Presented by Matt Bentman and Christine Schneider.  

Your tongue might be the most underused tool we have for understanding food quality — and for moving consumer buying power toward regenerative farming. Sherry Hess, culinary professional, nutritionist, and founder of The Flavor Remedy, makes the case that taste is not a nice-to-have. It is a powerful biological signal, and the food processing industry has understood this far longer than we have.We go deep on the five tastes — salty, sweet, sour, bitter, and umami — and on why ultra-processed food has been so effective at training us toward intense sweetness while stripping out complexity. Sherry argues that bitterness isn't a flaw to engineer out; it's the missing piece tied to polyphenols, antioxidants, detoxification, glucose metabolism, and satiety. The good news: chefs already know how to balance bitter with umami, fat, protein, and spice. We don't all need to go to culinary school — we just need to borrow a few of their moves.We also take apart the "chocolate steak syndrome": the fitness industry has built an entire pipeline of protein products with steak-level nutrition engineered to taste like chocolate and in doing so, trained a generation to completely ignore what flavour is actually telling them. For investors and brand builders, Sherry has a practical provocation: if a product claiming to be regenerative needs five or six flavourings on the label, it's almost certainly masking the low quality of what's underneathMore topics covered: the five tastes framework and what each signals biologically; why bitter links to immune function, glucose metabolism, and detoxification; how non-nutritive sweeteners disrupt the microbiome.Thoughts? Ideas? Questions? Send us a message!LARIS 2026Latin American Regenerative Investment Summit (Cumbre de Inversiones Regenerativas de América Latina). Be part of the movement that is regenerating the way we learn, invest, and live.Bogotá, ColombiaMay 12 - 14https://regenerativo.org/en/laris/ Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Pippa Hudson speaks to Frits van Ryneveld, co-owner of the business previously known as the Swartland Kitchen, which was recently rebranded under the umbrella of Evita se Perron in Darling. They’ve been making rusks of many varieties alongside their popular cookies, for 5 years now. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Finding out why Fin Boys has added meat to its menu. Celebrating International Carrot Day with enticing ideas from Rosie Sykes for sweet carrot dishes, including for breakfast, and a stunning savoury carrot dish from Vanderlyle's Alex Rushmer. Sue Bailey presents a history of carrots. We also hear about Cambridge Organic's new venture. Presented by Matt Bentman and Alan Alder.

Pacific St BluesSkiffle, The Banjo, & Libba CottenPart 1 of 2 1. fIREHOSE / In Memory of Elizabeth Cotton2. Grateful Dead / Oh Babe, It Ain't No Lie3. Elizabeth Cotten & Brenda Evans / Shake Sugaree4. The Undisputed Truth / Smiling Faces5. Van Morrison / Freight Train (Sue Foley, Rory Block, Gary Clark Jr., Tommy Castro)6. The Beatles / Maggie Mae7. The Vipers / Don't You Rock Me Daddy-O 8. Chris Barber & Eric Clapton / Weeping Willow9. Harry McClintock / Big Rock Candy Mountain 10. Ramblin' Jack Elliot / Roll in My Sweet Baby's Arms 11. Ewan MacColl & Peggy Seeger / The First Time Ever I Saw Your Face (Roberta Flack, The Fugees) 12. Kirsty MacColl / Days (The Kinks) 13. Mark Knopfler / Donegan's Gone 14. Traveling Wilbury's / Nobody's Child (Tom Petty, George Harrison) 15. Lonnie Donegan / Does Your Chewing Gum Lose It's Flavour on the Bed Post Overnight? 16. Leadbelly Rock Island Line 17. John Fogerty / Midnight Special 18. Keith Richards / Goodnight Irene

Naija Throwback Party Mix Feat. Flavour, Wizkid, Bracket, Tekno, Davido & More by DJ Dee Money

In this final Women Changing the World episode, AJ Sharp sits down with chef and restaurateur Ayesha Kalaji to talk about building a career on her own terms, from studying Middle Eastern politics to earning four consecutive Michelin Bib Gourmands at Queen of Cups in Glastonbury. They get into the realities of being a woman in professional kitchens, the outdated stereotypes that still linger, and why real change in hospitality has to come from within. Ayesha also shares how she went from working in other people's kitchens to opening her own restaurant, staying fiercely true to herself, and turning joy, warmth and bold flavour into her signature style. It's a brilliant conversation about resilience, identity, leadership and what happens when you stop trying to fit the mould and build your own table instead. This series is sponsored by Fox and Bloom, a female-founded, women-led UK skincare brand creating 100% natural, waterless and plastic-free products designed to support healthy skin and the planet. Listeners can also enjoy 15% off Fox and Bloom skincare throughout March using the code REBELS15.

Pacific St BluesSkiffle, The Banjo, & Libba CottenPart 1 of 2 1. fIREHOSE / In Memory of Elizabeth Cotton2. Grateful Dead / Oh Babe, It Ain't No Lie3. Elizabeth Cotten & Brenda Evans / Shake Sugaree4. The Undisputed Truth / Smiling Faces5. Van Morrison / Freight Train (Sue Foley, Rory Block, Gary Clark Jr., Tommy Castro)6. The Beatles / Maggie Mae7. The Vipers / Don't You Rock Me Daddy-O 8. Chris Barber & Eric Clapton / Weeping Willow9. Harry McClintock / Big Rock Candy Mountain 10. Ramblin' Jack Elliot / Roll in My Sweet Baby's Arms 11. Ewan MacColl & Peggy Seeger / The First Time Ever I Saw Your Face (Roberta Flack, The Fugees) 12. Kirsty MacColl / Days (The Kinks) 13. Mark Knopfler / Donegan's Gone 14. Traveling Wilbury's / Nobody's Child (Tom Petty, George Harrison) 15. Lonnie Donegan / Does Your Chewing Gum Lose It's Flavour on the Bed Post Overnight? 16. Leadbelly Rock Island Line 17. John Fogerty / Midnight Special 18. Keith Richards / Goodnight Irene

Segment 2

Claudia Castellanos – Co-founder, Black Mamba Foods SAfm Market Update - Podcasts and live stream

We are staying a little longer on Lorwyn to discuss the approach to its deep, fantastical and often overly-complex lore. Which aspects of this Plane were carried over from the first time we were here and what was left to fade into legend and fable. Nathan breaks down the effectiveness of the newest mechanics and Andy becomes a hypocrite, reversing some long held opinions...Music by Michael Rawcliffe Audio.Bluesky:mtflavouring.bsky.socialTwitter:MTF- @MTFlavouring,Andy- @AndyMannface,Nathan- @TheFoxintheMoon,Youtube:https://www.youtube.com/channel/UCqEmU7KIqU4Bcwn2RfcJ-yQMessage us directly!

durée : 00:05:23 - C'est une chanson - par : Frédéric Pommier - La comédienne est actuellement à l'affiche de "La fin du courage" au Théâtre de l'Atelier, à Paris. Elle présente ce titre sud-africain sur lequel elle aime danser avant d'entrer en scène. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

TSN's Mike Johnson on the NHL starting back up and the Sens, FanDuel, and Ottawa's Akheem Mesidor at the NFL Draft.

Tony Tan's parents pinned their hopes on him when they sent him from home in Malaysia to Melbourne to become a white collar professional in the 1970s. There he found “funny smelling cigarettes”, a lovely man called Terry and a destiny he couldn't escape.Tony was exposed to deep, rich flavour and the precision of cooking from a young age.His mother was a chef in Malaysian colonial kitchens and Tony would often accompany her to work, where he would sometimes receive a single golden, dripping roasted potato, or pinch the meat from a leftover kitchen carcass.He was a precocious child — known as Little Chilli — always wanting to know how certain cooking techniques worked. His parents didn't want him to follow them into the world of food, so they sent him to study at university in Melbourne, with hopes that he would ascend to the world of white collar work on behalf of the family.He had his first introduction to Lygon Street in the 1970s, and university couldn't keep him away from the world of food.Further informationTony Tan's most recent cook book, Tony Tan's Asian Cooking Class is published by Murdoch Books.This episode was produced by Alice Moldovan. Conversations' Executive Producer is Nicola Harrison.This episode covers food tours, Kuantan, SBS, Shakahari, Stephanie Alexander, char siu, Tatler's, cooking school, Asian cooking class, roast chicken with soy sauce, recipes, sexual awakening, gay marriage, Trentham, regional Victoria.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.

On Newstalk Breakfast this morning you may have heard Anton Savage and Claire Byrne chatting about how Chip Sticks are not what they used to be, not as tangy in flavour for example. But, are they really losing their flavour, or are we just getting older?Joining Ciara to discuss is Suzanne Kane, Broadcaster and self-proclaimed ‘corn snack queen' and Phil Smyth, aka ‘Phil of Science', Physicist and Broadcaster.

Ladies and gentlemen of the Cha Cha Nation, welcome back to another episode of the Cha Cha Music Review Series. This week on Cha Cha Music Review, we break down new music from across Afrobeats, R&B, and African Hip-Hop. We review fresh drops from Odumodublvck, Wande Coal, Qing Madi, Sarkodie, Phyno, Flavour, Yemi Alade, Johnny Drille, Barry Jhay, and Lyta.We also discuss production trends, standout vocals, R&B returns, and industry conversations around songwriting and credits involving Don Jazzy.If you love discovering new African music, honest song ratings, and culture-driven music commentary, this episode is for you.

Vineyards around the country are approaching harvest time, and while it is still too early to tell how the vintage will go, if it's anything like last year's, thousands of tons of grapes could be left to rot on the vine. The reason for that - we're not drinking as much wine as we used to, in fact in 2024 global consumption was the lowest for more than 6 decades So, what can wine growers do to combat a change in taste? Kim Thorp - owner of Black Barn Vineyard in Hawke's Bay - chats to Jesse.

Maintenant Vous Savez, c'est aussi ⁠Maintenant Vous Savez - Santé⁠ et ⁠Maintenant Vous Savez - Culture⁠. Cette petite herbe fraîche est capable de créer des réactions pour le moins surprenantes. La coriandre ne laisse personne indifférent, on l'aime ou on la déteste. Pour certains, elle a un goût de savon, de javel ou même de produit périmé. Bref, elle est tout simplement impossible à manger ! Selon une étude menée en 2012 et publiée dans la revue Flavour : 17% des Européens ne supportent pas la coriandre. Les raisons se trouvent du côté de la génétique. Dans le cas de la coriandre, en quoi la génétique est-elle responsable ? Que peut-on faire pour changer son goût ? Écoutez la suite de cet épisode de "Maintenant Vous Savez - Santé". Un podcast Bababam Originals, écrit et réalisé par Olivia Villamy. Première diffusion : octobre 2023 À écouter aussi : ⁠Pourquoi simule-t-on ?⁠ ⁠Comment bien dormir quand on est enrhumé ?⁠ ⁠Gerçures, perlèche, herpès… comment prendre soin de ses lèvres ?⁠ Retrouvez tous les épisodes de⁠ "Maintenant vous savez - Santé"⁠. Suivez Bababam sur ⁠Instagram⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

We are thrilled to publish our first podcast in Chinese: Please meet Yi Fengping, Ph.D., Professor and doctoral supervisor at Shanghai Institute of Technology. She joined the university in 2005. Since 2010, as the head of the Flavor & Fragrance Technology and Engineering Department, she has witnessed the professional development from undergraduate to master's and doctoral stages. The discipline has now become a leading educational and research hub in China for systematically cultivating technical talents in the Flavor & Fragrance field. With profound expertise and strong capabilities, it has been recognized as a national first-class undergraduate major, enjoying high influence nationwide and globally, earning titles such as "Cradle of Chinese Perfumers" and "Key Industrialization Base for Flavor & Fragrance Cosmetics Scientific Achievements in China." Since 2010, she has been regarded as a flavor & fragrance specialist in China's Flavor & Fragrance industry. With a strong academic background—graduated from the Applied Chemistry program at East China University of Science and Technology—her achievements include winning the Shanghai Teaching Achievement Award (Grand Prize), Shanghai Education System March 8th Red Flag Bearer, Shanghai Talent Award, Shanghai Institute of Technology Teaching Celebrity, and Shanghai Institute of Technology "Teacher of My Heart." She currently serves as the head of the Flavor & Fragrance Technology and Engineering major.Host: Zhengyong Yan, Michel Aubanel, Music: Aidan Kirkwood, Editing: Yusuf Toprak, Publishing: Ján Peťka

Learn more about your ad choices. Visit podcastchoices.com/adchoices

Send us a textIn this episode we explore the challenges of cooking with tofu as a meat alternative when Erin tries to make tofu "meatballs." We discuss various recipes, cooking techniques, and the importance of flavour and texture. These tofu meatballs are baked, which does make the process super simple, but Erin ran into trouble with the lemongrass curry. The recipe said to blend the ingredients into a paste, and let's just say that lemongrass didn't blend well!  But the flavour was great and we have thoughts for improving our experience with this recipe. Join us on the socials and let us know your lemongrass tips and tricks! There is no recipe to share this week, because Erin found this one needed some work. We don't ever share a recipe we wouldn't want to make again ourselves.  Chapters12:38 Exploring Meat Alternatives: Tofu Meatballs14:57 Cooking Techniques and Ingredient Challenges16:31 Flavour vs. Texture: The Lemongrass Dilemma18:44 Feedback and Adjustments: Learning from Experience21:14 Final Thoughts and Future Experiments Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

22nd ACC 2025 Congress Coverage: FLAVOUR II Trial

On this episode, Bola and Sharon return to review new releases from the past three weeks, including Flavour's “Afroculture,” DJ Tunez, Wizkid and Odumodublvk's “EASY WITH ME,” Odeal's “The Fall That Saved Us,” Tolani's “Sh!t I Never Finished,” and much more. They also rank their top 3 collaborative projects ever, and run through their Spotify Wrapped. _____________________We want to hear from you! Share your thoughts in the comments section or use the hashtag #WithAnSpod on Twitter and Instagram (@WithAnSpod).For collaborations or inquiries, email us at withans@culturecustodian.com. Hosted on Acast. See acast.com/privacy for more information.

You might know them as potato chips, but here in the UK we call them crisps... and we love them! With many different shapes, sizes and flavours, there's a lot to choose from, but why do we like them so much? And what are some of the other crispy snacks enjoyed around the world? Neil and Beth discuss this and teach you some new vocabulary.Find a full transcript, worksheet and interactive quiz for this episode at: https://www.bbc.co.uk/learningenglish/english/features/6-minute-english_2025/ep-251204 LEARN ENGLISH GRAMMAR Improve your grammar here: https://www.bbc.co.uk/learningenglish/english/features/learning-english-grammar SUBSCRIBE TO OUR NEWSLETTER: ✔️ https://www.bbc.co.uk/learningenglish/newsletters FIND BBC LEARNING ENGLISH HERE: Visit our website ✔️ https://www.bbc.co.uk/learningenglish Follow us ✔️ https://www.bbc.co.uk/learningenglish/followus LIKE PODCASTS? Try some of our other popular podcasts including: ✔️ Learning English Stories ✔️ Learning English from the News ✔️ Learning English for Work They're all available by searching in your podcast app.

Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? In this episode of the Unreserved Wine Talk podcast, I'm chatting with Cha McCoy, author of the new book Wine Pairing for the People. You can find the wines we discussed at https://www.nataliemaclean.com/winepicks.   Giveaway Three of you are going to win a copy of Cha McCoy's terrific new book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond. To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose three people randomly from those who contact me. Good luck!   Highlights Which one of Cha's wine and food pairings might receive the most pushback from traditionalists? What does cultural terroir mean? How do cultural factors influence a country's wine preferences and the wine styles it produces? Why does Brazil's vibrant culture make sparkling wine such a natural fit? What are foodways, and how does the journey of ingredients and dishes inform the cultural connections between food and wine pairings across continents? How did Cha navigate pairing wines for Senegalese dishes when her formal training had not prepared her for those flavours? Why does Cha recommend rich, aromatic white wines for onion and garlic-heavy dishes? How did tasting local drinks expand Cha's wine vocabulary and approach to wine education for diverse audiences? Why did Cha create her own flavour wheel that included references and descriptors that differ from traditional industry flavour wheels? How can building a personal flavour wheel help drinkers trust their own palates and avoid feeling intimidated by industry jargon? What change would Cha make to wine education to make it more globally inclusive?   Key Takeaways Why do certain spices and dishes show up far from their origins, and how can tracing these cultural "foodways" change the way we think about wine and food pairing? You'll see Peri Peri often, and you're nowhere near South Africa, which says a lot about foodways. That act of tracing it back is the foodways. Why did Cha create her own flavour wheel rather than rely on traditional wine-tasting vocabulary? The flavour wheel is commonly used in beginner wine classes to help folks navigate deductive tasting. Why would I start throwing in references that I don't use and smell often? Let's say saffron, turmeric, these are spices that are in my spice cabinet because I cook with them. I find them in wine, even though the WSET vocabulary doesn't use them. You can build your own flavour wheel. How can expanding your flavour vocabulary through travel, food, and culture help us describe wine in ways that feel relatable? Visiting Turkey and Morocc, made Cha understand their drinking culture. Knowing what that background is helps her explain wines that were… I can translate this wine, knowing that fact about them, or in a restaurant that I know, or a chef making a dish that's related to this. I wanted to stay away from using vocabularies that is not, you know, if I'm talking to my demographic, I know where they're from, and I know what they're drinking, or I know what they're eating. And so when you are traveling, immersed in fruits and juices, different ways that you can have that. And now it adds to your own lexicon.     About Cha McCoy Cha McCoy, MBA, is an entrepreneur, educator, event producer, and author. As a certified sommelier with the Court of Master Sommeliers, she developed The Communion, a wine dinner series that offers an inviting, accessible approach to gathering and enjoying wine. This experience inspired her to open her first retail space, The Communion Wine & Spirits. The dinner series was profiled in Food & Wine, and Cha was named one of Wine Enthusiast's 40 Under 40. Her work continues through her highly anticipated book, Wine Pairing for the People: The Communion of Wine, Food, and Culture from Africa and Beyond, available now for pre-order and scheduled for release in November. Cha has held coveted positions such as Cherry Bombe Magazine's first beverage director, the head of beverage for the Charleston Wine + Food Festival, and a sommelier at a Michelin-starred restaurant in Portugal and John Fraser Restaurant in New York.         To learn more, visit https://www.nataliemaclean.com/365.

On the Overthinking It Podcast, we tackle Series 16 of “The Great British Bake Off.” Episode 906: Hero Flavour originally appeared on Overthinking It, the site subjecting the popular culture to a level of scrutiny it probably doesn't deserve. [Latest Posts | Podcast (iTunes Link)]

Brent met up in Dublin with Gráinne Lawlor from Flavour Trails last summer where she told Brent about the little rooms in pubs called snugs and the new tours she has planned for her company. Now that those tours are live, Gráinne is back to tell Brent about the storytelling tour and storytelling tradition, creatures like banshees and the Puca, and Halloween traditions in Ireland. Plus, lots of whiskey recommendations, daytrips to Cliffs of Moher, Donegal, and much more! [Ep 362] Show Notes: Destination Eat Drink Foodie Travel Guides Destination Eat Drink videos Flavour Trails food and whiskey tours

Is flavour just a sensory experience? Or the secret key to eating for health? In this episode, Spencer Hyman, flavour expert and co-founder of Cocoa Runners, joins Professor Tim Spector, world-leading scientist in nutrition and gut health, to uncover how the food industry manipulates taste to make us overeat, and how rediscovering real flavour could transform our wellbeing. Spencer reveals the fascinating science of flavour and why we “taste” with our noses, how chocolate became the world's first hyper-palatable food, and why modern diets are full of fake flavours designed to make us eat faster. Tim explains how “big food” exploits the brain's reward system to override fullness signals, creating products that keep us hooked - and what we can do to fight back. For listeners curious about how to rebuild a healthy relationship with food, this episode includes a practical guide to retraining your taste buds. Spencer and Tim share tips on how to eat more slowly, savour each bite, and use flavour as a natural marker of nutrient-rich, satisfying foods. Could learning the language of flavour be the most powerful way to eat better - without restriction? Try ZOE's NEW app and gut health test: ZOE.com Unwrap the truth about your food

Self-confessed crisp lover Ruth Alexander traces the story of the crisp or potato chip, starting with a tasting experience matching fine wines and “rubbish crisps” at a wine bar in the northern English city of Manchester. With the help of journalist and crisp historian Natalie Whittle, Ruth finds out about the commercial beginnings of the potato chip in the fine dining rooms of nineteenth century New York. She meets the chef who travels the world searching for new taste sensations to develop into a packet of crisps for snack giant Frito-Lays. Can you guess which flavours nearly, but not quite, made it onto the shelves? Ruth also talks to salty snack expert Jolene Ng of Mintel, who researches the role crisps play in modern life. And with Japan renowned for its unusual flavours, Ruth meets Makoto Ehara, the boss of one of the country's biggest potato chip makers Calbee, who tells her about the threat climate change poses to the future of the potato chip industry. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Produced by Lexy O'Connor Photo: A woman in a bright pink jumper is smiling as she pushes a supermarket trolley through the potato crisp aisle. Credit: dowell / getty images