213: Low and no alcohol: The art and science of flavour

<div>There's no doubt about it, flavour is a key factor in the success of any alcohol-free drink, but it's also one of the most difficult areas to master.<br> <br> </div> <div>How do you match the flavour of a single malt whisky, the taste of a session IPA, or the burn of a shot of tequila?<br> <br> </div> <div>Is it even about trying to replicate the taste of alcohol or should efforts be focused on different aspects?<br> <br> </div> <div>In this episode of Table Talk, brought to you in partnership with Kerry, we delve into these questions, as well as the science and the art of flavouring low and no alcohol drinks.<br> <br> </div> <div>We find out just how much work goes into getting the right flavour, including the sniff, taste and session tests.<br> <br> </div> <div>It's no surprise that good quality ingredients are seen as a major factor, but our experts say provenance is becoming increasingly important too, as is sustainability.<br> <br> </div> <div>And find out the one alcoholic drink each of our panel would really love to replicate but without the booze.<br> <br> </div> <div> <strong>Michel Aubanel, Flavour Ingredients Global Development Director, Kerry<br> </strong><br> </div> <div>Michel Aubanel, MSc is the Global Flavour Ingredients Director linking teams in various regions, including China, North America, Brazil, and Europe. <br> <br> </div> <div>Michel’s job is to explore new raw materials all over the world and find ways to improve not just the health of people, but also the planet. Michel holds a PhD in Chemical Engineering and Organic Chemistry from University Marseille in France.<br> <br> </div> <div>He has 35+ years’ experience in the flavour industry, has worked with companies like Mane, Sanofi/Degussa, Cargill and Kerry Taste &amp; Nutrition. This year he celebrates 10 years with Kerry.<br> <br> </div> <div>His knowledge and expertise have been captured on 8 scientific publications. He also holds 3 patents and a great number of scientific publications. He specialises on Natural Extrac