Igniting the future of hot & spicy
Across six episodes of ‘Igniting the future of hot and spicy’, our chefs unpack the heat you already know, and the heat that’s coming next – so you can differentiate on the shelf and win market share.
These chefs’ visionary creativity expands Givaudan’s hot and spicy innovations. Through marrying authentic culinary artistry and advanced flavour science, Givaudan continues to deliver bold, resilient taste experiences that push boundaries and captivate consumers in hot and spicy taste innovation.
Igniting the future of hot & spicy
Latest Episodes
Europe: ‘lasting warmth’
There’s a difference between heat and warmth, and Chef Cyrus Todiwala has spent more than three decades in London making the case for it. Heat, he explains, is chilli-driven and fleeting; warmth is spice-driven and built to last – a whole-body ...
SAMEA: ‘extreme, complex heat’
For Chef Mythrayie Iyer, Noma-trained, San Pellegrino Young Chef winner, and a head of R&D who says ‘extreme’ flavour has nothing to do with how much something burns. It’s about character: how much an ingredient shows up on the plate. A chi...
Asia Pacific: ‘layered heat’
After nearly 40 years in Chinese kitchens, training professional chefs and leading R&D for major restaurant groups in Shanghai, Chef Qian YiBin builds heat as something layered, never something singular. In this episode he shows how classic...
