An inspiring podcast on everything you need to know about color!
Next on TCA podcast is an interview with Anna Stamper about the future of color. Stay tuned!
Multisensory Perceptions with Carmel Levitan
As first scientist on the podcast, Carmel invites the audience to look beyond color and design and broaden our perceptions as she explains how color connects to other senses such as taste and smell. Carmel will reveal why humans are so keen in connecting multiple senses and what the future is for multisensory experiences. She will talk in detail about her research in the field of cognitive sciences and how our food experiences in particular are influenced by many different aspects. Which colors indicate which of the five tastes? What is synesthesia and how many different types of this neurological condition exist? This episode brings color to a whole other level.
Carmel Levitan is a Professor of Cognitive Science at Occidental College, in Los Angeles, California. Carmel received her PhD in Bioengineering from UC San Francisco and UC Berkeley, and was a postdoctoral researcher in Experimental Psychology at the University of Oxford. Carmel’s main area of research expertise is multi sensory perception, focusing on how the senses interact and how factors such as culture, emotions, and expectations mediate associations within and across the senses. Carmel welcomes the opportunity to connect with scientists and artists across the world.
The Sweet Side of Color with Ramon Morató
Ramon is the first person on my podcast who is not a color expert or a designer, yet his creativity in the world of chocolate and pastry is highly inspiring. He will teach us how he uses color in his daily life, where he finds inspiration for his creations and what food trends he sees coming. We will discuss the challenges of colouring food naturally in a world that requires healthy food yet still wants to indulge. How can color innovate a bonbon, how is the world of desserts changing through our past experiences and what are important life lessons for young chefs out there?
Born in Manlleu, Barcelona into a family with no connections whatsoever to the world of confectionery, after completing his studies, Ramon Morató began his training in a number of different establishments.
He combined his studies with numerous courses offered at the school of the Barcelona Provincial Confectioners’ Association. During a period of stages at several of the best Spanish confectioners, he also went to important schools and technical centers such as ZDS Solingen, Germany and the Richard Conseil School in Lyon, France.
As the result of these years of work, his experience and his ongoing desire for innovation, he published “RAMON MORATO Chocolate”, which won the Best Cookbook in the World on the subject of Chocolate in 2007 at the distinguished Gourmand World Cookbook Awards.
More recently, in December 2016 he published the book “Four in One” together with chefs Raul Bernal, Josep Maria Ribé and Miquel Guarro, on the occasion of the celebration of the 20th anniversary of the Chocolate Academy in Barcelona.
The possibility of connecting with many professionals in different fields gave him ample knowledge of the sector and helped him to realize his passion for teaching, researching and creating products related with the world of confectionery.
In recent years, this has brought him to teach courses, seminars and conferences all over the world, as well as special endeavors such as a collaboration project with Harvard University through the Alicia Foundation.
Currently he is Creative Director for the Cacao Barry brand.
The Future of Color in Food with Cacao Barry
The Color Authority™ was invited to the World Chocolate Masters podcast of Cacao Barry!
This episode gives exclusive insights from Pastry Chef and Chocolatier Naomi Wahl, Color Designer and Founder of The Color Authority™ Judith van Vliet and Product Decorations Expert at Barry Callebaut Astrid Remaut.
Eating with your eyes is part of every meal, dessert or snack. And color plays a key role in that. If food looks good, we expect it to taste good, and do something good for us. Color also brightens our mood; it can evoke freedom or optimism. It has the power to spread joy and happiness. Even before you have set your teeth in it.
But what does the future of food colouring hold? With customers flocking towards healthy alternatives and being conscious about everything artificial, does food coloring even have a place? Natural colors and flavours seem like the way to go. But where do you start?
And what are their limits?
In my talk with Cacao Barry I talked about the fact that up to 85% of the products we buy are influenced by color making it a powerful tool in the arsenal of artisans and chefs. A clear example that most customers are aware of themselves, is their favourite color. Most people know they are (uncons- ciously or not) drawn to that.
But the use of color goes much further than that. Color influences everyone on a daily basis. It catches your eye, it influences your mood, it has the power to in- crease the attractiveness of your creations, and add freshness and novelty to what you’re making.
What are the future food trends? What colors rule todays' market and what colors will be trending in the world of chocolate and pastry in the near future? Interesting also to know....what colors to avoid in the food industry.
“Excellent series about color. It’s a complex topic and Judith approaches it from a variety of angles with her guests. Always entertaining and insightful. I look forward to listening to each episode and learning something new about color and the visionaries in the color world.”
— Review Apple Podcast