#DeliciousForAll

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Food Technology Magazine: Technology-Driven Flavors

Artificial intelligence and precision fermentation are creating new flavor development options. In “Technology-Driven Flavors”, WTSA’s Alex Woo, Ph.D. and Mindy Yang share how artificial intelligence (AI) and precision fermentation are revolutionizing flavor development in the food industry. AI is enabling companies to create unique, personalized flavors based on consumer preferences and emerging trends, while precision fermentation helps produce rare and sustainable ingredients. These innovations align with consumer demand for natural, healthier, and eco-friendly products, shaping the future of culinary experiences. Technology and nature are intersecting to create flavors that are more delicious and sustainable.

For more on this.

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Stephanie’s Savory Sweet Potato Pie

Categories: Savory, Sweet

Yield: 8 servings

Total Prep Time: 1 hour 15 minutes

Ingredients:

4-5 sweet potatoes

¼ cup coconut milk

½ cup plain Greek yogurt

½ cup unsweetened shredded coconut

1-2 tsp madras curry powder (adjust to taste)

½ tsp ground cumin

½ tsp black pepper

1 tsp salt (or to taste)

Red pepper flakes (optional, adjust to taste)

3-4 large egg whites

One ready-to-bake pie shell

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C).

Prepare Sweet Potatoes: Peel and chop the sweet potatoes into chunks. Boil them in a pot of water until tender, about 15-20 minutes. Drain and mash them in a large mixing bowl.

Mix Ingredients: Add ¼ cup of coconut milk, ½ cup of plain Greek yogurt, and ½ cup of unsweetened shredded coconut to the mashed sweet potatoes. Mix well.

Season the Mixture: Stir in the Madras curry powder, starting with one teaspoon and adding more according to your taste. Add ½ teaspoon of ground cumin, ½ teaspoon of black pepper, and one teaspoon of salt. Taste the mixture and adjust the seasoning as needed. If you prefer a bit of heat, add some red pepper flakes to your liking.

Whip Egg Whites: In a separate bowl, whip the egg whites until they form stiff peaks.

Fold in Egg Whites: Gently fold the whipped egg whites into the sweet potato mixture, careful not to deflate the egg whites.

Prepare the Pie Shell: Evenly, spoon the mixture into the ready-made pie shell.

Bake: Place the pie in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is lightly browned.

Cool and Serve: Remove the pie from the oven and let it cool slightly before serving. This dish can be served warm or at room temperature.

Enjoy this unique blend of savory and sweet flavors in a comforting pie – perfect as a standout dish for any gathering!

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Balsamic Vinegar of Modena Braised Beef Short Ribs

Categories: Savory

Yield: 6 portions

Prep Time: 160 minutes

Portion Size: 7 oz

Ingredients:

2 lb • Beef Short Ribs, Trim if necessary

½ cup • Onions - sweet • large diced

¼ cup • Celery • large diced

¼ cup • Carrot • large diced

1 tbsp • Garlic • cloves

½ cup • Red wine

1 cup • Water or broth

2 tbsp • Whole grain mustard

¼ cup • Balsamic Vinegar of Modena PGI

¼ cup • Extra-virgin olive oil • cubed

½ tsp • Black pepper • milled

½ tsp • Sea salt

2 stalks • Oregano, fresh

Instructions:

Combine all ingredients in a heavy casserole baking dish with a lid. The liquid should only cover about ⅔ of the product. Based on the size of the baking dish, adjust the water to meet this level.

Close the lid and cook in a 275°F oven for at least 3 hours until the ribs are fork tender.

Remove the ribs from the pot and hold warm or chill if to be used later.

Strain the liquid and reduce it to about ¾ cup. toss the ribs in the liquid and prepare them under a high broiler until bubbly just before service.

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Make-Ahead Mashed Potatoes

Categories: Savory

Yield: 12 portions

Total Prep Time: 2 hrs 5 minutes

Ingredients:

5 pounds Yukon Gold potatoes, cubed

8 ounces sour cream

2 (3-ounce) packages of cream cheese

½ cup milk

2 teaspoons onion salt

ground black pepper to taste

Instructions:

You can make this side dish a couple of days beforehand:

Broil and drain the potatoes. 

Mash the potatoes and stir in the remaining ingredients.

Transfer the mixture to a casserole dish. 

Let cool, then cover with aluminum foil and refrigerate for up to two days.

When you’re ready to bake, let the potatoes come to room temperature. Bake at 325 degrees F for 50 minutes. 

Place potatoes in a large pot of lightly salted water. Bring to a boil and cook until tender, about 15 minutes; drain.

Transfer potatoes into a large bowl and mash. Stir in sour cream, cream cheese, milk, onion salt, and pepper until well combined. Transfer to a large casserole dish.

Let potatoes cool completely, 15 to 20 minutes. Cover with aluminum foil and refrigerate for up to 2 days.

When ready to bake, remove casserole from the refrigerator and let sit for 30 minutes on the counter. Preheat the oven to 325 degrees F (165 degrees C).

Bake, covered, in the preheated oven for 50 minutes.

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Multisensory Eating & Drinking Experience: What it is and How to Create it?

FOR IMMEDIATE RELEASE

New York, NY – July 8, 2024 - Flavor is a multisensory phenomenon that involves all five senses: taste, smell, sight, sound, and touch. The Multisensory Eating & Drinking Experience, a special World Taste & Smell Association presentation by Flavor expert and Director on the WTSA Board Alex Woo, explores how to create flavors based on crossmodal correspondence and neurogastronomy. This engaging webinar will delve into the intricate science behind flavor creation and how it can enhance our culinary experiences.

On July 30, 2024, at 10 am (EST), On behalf of the World Taste & Smell Association Alex Woo, founder and CEO of W2O, a leading flavor technology firm, will present “Multisensory Eating & Drinking Experience: What it is and How to Create it?” Attendees will gain a deeper understanding of how all five senses contribute to flavor, learn about the principles of crossmodal correspondence and neurogastronomy, and discover innovative approaches to creating multisensory eating and drinking experiences. Tickets are $25 and available here.

With a deep specialization in contemporary taste and smell neuroscience and state-of-the-art clean-label plant-based ingredients, Alex has revolutionized the food and beverage industry. His expertise spans sugar reduction, salt reduction, and multisensory eating experiences, making him a sought-after consultant for major food and beverage companies.

Alex's impressive career includes roles as Chief Science Officer Sweeteners for Amyris and Chief Innovation Officer for Nascent. He currently serves on the science advisory board for Olfactive Bio and Advance International, in addition to his role on the board of directors for the World Taste & Smell Association. Alex's experience with industry giants like Pepsi, Kraft, Starbucks, and Wrigley has honed his ability to lead technical teams to success. He holds a PhD in Food Science from the University of Wisconsin-Madison.

About the World Taste & Smell Association

Founded on the principles of sensory education and support, the WTSA is a pioneering organization dedicated to uniting the world of taste and smell, enriching lives by enhancing sensory appreciation, healthspan, innovation, and support across the globe, underscored by our hallmark initiatives such as the annual World Taste and Smell Day (WTSD) every September 14, the #DeliciousForAll Culinary Challenge, our research projects and partnerships with other organizations like the Museum of Food and Drink (MOFAD). These endeavors highlight WTSA’s commitment to sensory science and our dedication to community engagement and education.

For Press Inquiries: Stephanie Feuer +1 (917) 658-0112 stephanie@WTSDA.org