Culinology - September 2020 - 30
MEMBER profile
"I love my job's creativity,
and I like using flavor
with food to create
something unforgettable."
flavor profiles and we specialize in crafting to
their preferences. More exotic flavor profiles
I've worked on recently for customers have
included berbere, the African spice blend and
baharat, which has Middle Eastern roots."
Tastepoint largely serves the retail market
but also foodservice customers on an
international basis.
"We work with North American national
brands in savory, beverage, sweet goods and
dairy applications," she said.
On-the-job challenges for Ms. Martey
include tight deadlines and right now,
responding to the changing market dynamics
caused by the coronavirus.
"Things have changed because of the
pandemic and it's affecting our customers,
and our job is to respond successfully to
those customers, of course," she said.
Plant-based and vegan trending
Food trends Ms. Martey is noticing include
clean-label; non-GMO; plant-forward; plant
proteins; gluten-free; and sweet and savory
flavor profile blends.
"Customers want their flavors to reflect
these trends, as well - vegan-kosher-bacon
flavor, spicier flavors and global flavors with
sophisticated combinations," she said. "Plus,
no one wants to sacrifice flavor or mouthfeel.
We play a critical role in maintaining
consumer satisfaction in different platforms.
While consumers are interested in vegan from
a health perspective, they may want a flavor
experience that delivers a 'meaty' profile. We
can do that."
And sustainability remains of interest to
younger consumers.
"They want to know that they are doing no
harm by the products that they choose," Ms.
Martey said. "They earnestly want to make
the world a better place and they are voting
with their food dollars for those companies
that they believe in."
Tastepoint places a focus on clean-label
ingredients as well as plant-based foods.
"These products at our company are
in alignment with how our customers are
developing their own products," she said.
"We are meeting the needs of the market and
playing ahead of the curve."
Chef Martey tackles a customer's culinary
challenge in the Tastepoint kitchen.
30 |
Culinology | SEPTEMBER 2020
Culinology - September 2020
Table of Contents for the Digital Edition of Culinology - September 2020
Culinology - September 2020 - 1
Culinology - September 2020 - 1
Culinology - September 2020 - 2
Culinology - September 2020 - 3
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