# A Taste of Global Cuisine with a World-Renowned Flavor Expert

Published 2021-04-26 · Updated 2026-06-08 · Food & Beverage on MarketScale
Canonical: https://www.marketscale.com/industries/food-beverage/a-taste-of-global-cuisine-with-a-world-renowned-flavor-expert
Creator hub: Run the Pass with Chef Andre Natera

> From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.   Without flavor, every bite would be much less enjoyable….

*From new technologies and changing food trends to supply chains and innovative concepts, the restaurant industry is everchanging. Host Andre Natera shares kitchens, plates and stories with food and beverage superstars, preparing a new dish and offering valuable insights from the front lines of the culinary industry.*

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Without flavor, every bite would be much less enjoyable. Discussing this world and unique cuisines, [Run the Pass](https://marketscale.com/shows/run-the-pass/) host Andre Natera welcomed a fellow podcaster and flavor expert, [Emmanuel Laroche](https://www.linkedin.com/in/emmanuellaroche/). Laroche is the host of [Flavors Unknown](https://flavorsunknown.com/) and serves as the VP of Marketing for [Symrise](https://www.symrise.com/), a producer of flavors and fragrances.

Since Laroche interviews so many chefs and often has the chance to dine across the world, Chef Natera asked about commonalities among the most successful. “They have passion for food and drive. They are always pushing themselves to succeed,” Laroche answered.

With such a sophisticated palette and decades of experience in the flavor industry, Laroche shared he’s most interested in choosing things from the menu that are “new combinations and combine global flavors and techniques.” He also noted that traditional dishes with a new spin or have multiple influences always interest him.

Raised in France but spending the last 20 years in the U.S., Chef Natera asked Laroche about the differences in food cultures. “Food is a very social thing in France. I was learning to make things at a young age with my mother. Also, lunch is the biggest meal there, unlike in the U.S.”

What’s new on the flavor scene? Laroche shared that Symrise launched a new line of vanilla extracts that use beans from Madagascar. “Lots of new vanilla blends for bakery and ice cream.”

He also spends his time studying food trends and performing customer research. Consumers drive what’s hot or cold in the world of taste.

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