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Do You Want Your Meat Grilled or Flavored to Taste Like Grilling?
By: Cindy Wendland
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Our neighbor loves grilling. His license plate is BRISKET. Sometimes he grills the meat for over 24 hours. Ask him to make food for a party, and he excitedly starts planning, and the more people the better. His food is home-cooked and healthy. Recently, the flavor industry is coming under scrutiny for lack of transparency.

The trend in the market is for healthier eating. People are reading labels and want to know what is in the food they eat. Many foods have a listing that includes natural flavors. "Natural flavors" is an ambiguous term, and there are few guidelines as to what that really means. Sometimes it is implied that the meat was grilled. "A company can't grill all that meat," said Terry Miesle, a senior flavorist who specializes in savory tastes at Innova Flavors in the Chicago area. "But flavors can mimic the chemical process of cooking." So is the public being duped? That’s what these groups are trying to determine.

The food advocacy groups are also interested in determining if the chemicals used are safe. Many people are used to avoiding food dyes like FD&C Red 40, because it can cause health sensitivities for some people. Will some flavorings cause health sensitivities as well? The public wants to know so choices can be made when purchasing food. This need to know is trickling down to all industries. Right now the flavor industry is being evaluated. Your industry could be next.


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About the Author
Cindy Wendland has a background in marketing and finance. She is the creative director for an online men's health magazine, BrainBrawnBody.com, and she gets to write their leisure/travel blog. She is also a web designer helping her clients with online community engagement, websitesbywendland.com. Prior to her web years, she worked in pharmacy consulting.
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