Why do we like the food, drinks and flavours that we like? How much does colour, sound and even upbringing have on your enjoyment of a meal? And is Willy Wonka’s everlasting gobstopper scientifically possible? This month’s episode of The REAL Podcast answers all of these questions and many more, as we chat with food scientist and flavour expert, Dr Rachel Edwards-Stuart. Her contributions and insights at the cutting edge of gastronomy have been extraordinary, having studied and worked with He...
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Why do we like the food, drinks and flavours that we like? How much does colour, sound and even upbringing have on your enjoyment of a meal? And is Willy Wonka’s everlasting gobstopper scientifically possible? This month’s episode of The REAL Podcast answers all of these questions and many more, as we chat with food scientist and flavour expert, Dr Rachel Edwards-Stuart. Her contributions and insights at the cutting edge of gastronomy have been extraordinary, having studied and worked with He...
Talking flavour journeys with the Belazu Ingredient Company
The Real Podcast
59 minutes
4 years ago
Talking flavour journeys with the Belazu Ingredient Company
As we continue our journey at REAL Kombucha, we love meeting and working with people that really seem to be on the same wavelength. Take this week’s guests, for example. The folks at the Belazu Ingredient Company specialise in foodie items that can turn a good dish into something truly exceptional. They talk regularly about living life in full flavour, and about how life is too short for bland food. Living life in full flavour is something we can all aspire, so for this episode, we were delig...
The Real Podcast
Why do we like the food, drinks and flavours that we like? How much does colour, sound and even upbringing have on your enjoyment of a meal? And is Willy Wonka’s everlasting gobstopper scientifically possible? This month’s episode of The REAL Podcast answers all of these questions and many more, as we chat with food scientist and flavour expert, Dr Rachel Edwards-Stuart. Her contributions and insights at the cutting edge of gastronomy have been extraordinary, having studied and worked with He...
