Episode 031: Professional Taste Testing w/ John Smythe

John Smythe, MS, Food Sensory Scientist

John Smythe, MS, is the head of sensory at Tate & Lyle where, with this team of sensory professionals, he offers scientific insights to help advance innovations in ingredient understanding. Prior to joining Tate & Lyle, John spent nearly a decade initiating and globalizing a sensory program for Herbalife based on his prior work with ConAgra Foods and EJ Gallo. He has a MS in Food Sensory Science from the University of California and a BS is Chemistry from Harvey Mudd College.  John’s areas of expertise include: sensory science, food science, culinary science, statistics, experimental design, data mining, and project management.

WHAT YOU’LL LEARN IN TODAY’S EPISODE…

0:45 John explains how he became a Sensory Scientist; aka a Professional Taste Tester

“I think, relative to most kids, I was probably pretty adventurous but when I wouldn’t eat the pig’s eyeball I guess I got labeled as a picky eater.” – John Smythe

3:43 John discusses the craziest things he’s eaten during his travels all over the world

4:21 John goes into detail regarding his experience eating a 1,000 year-old egg

7:23 John talks about doing his Master’s Thesis on the perceptions of beer quality

10:57 John explains how different cultures perceive beer foam

12:37 John educates about how to properly take care of your beer glasses to get the best foam

16:34 John discusses about his experience as a member of a descriptive panel for a winery

“So, you might spend all morning tasting 27 different wines looking for the one that tastes the most like Band-Aids.” – John Smythe

20:07 John talks about the reason for tasting a wine before you order it in a restaurant

23:44 John provides his suggestions for where to purchase wine online

24:51 John goes into detail about the work he did at ConAgra Foods to help make children’s food healthier

26:24 John talks about his work with Herbalife and how their weight management shakes really taste

28:21 John discuss his current work with Tate & Lyle

“Times are changing obviously, and people still love Splenda, but there’s been a really big push in the consumer market for natural everything.” – John Smythe

30:16 John explains what SODA-LO® is and how it might replace typical table salt

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SOME OF THE RESOURCES DISCUSSED…

Check out John’s recommendations for buying wine online: Wine Direct and Naked Wines

To learn more about SODA-LO®, visit this website.

John’s top recommendations for food inspiration are America’s Test Kitchen and Maangchi.

THANKS FOR LISTENING!

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Until next time!

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