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Up To Date

Finding Food Flavors In A Local Lab

From “weird-beers” to your typical TV dinner, all the processed food we eat has been carefully crafted to taste and smell as appealing as possible.

In the first part of Friday's Up to Date, we visit a local lab to see how flavors are modified and enhanced to make that morning muffin you enjoy taste so much like fresh blueberries-- even though there aren't any in it. 

Guests:

  • Michael Feingold, lab manager and food technologist for Cereal Ingredients in Leavenworth
  • Neil Witty, training and technical support manager for Duvel USA

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Up To Date Food & Drink
When I host Up To Date each morning at 9 a.m., my aim is to engage the community in conversations about the Kansas City area’s challenges, hopes and opportunities. I try to ask the questions that listeners want answered about the day’s most pressing issues and provide a place for residents to engage directly with newsmakers. My email is steve@kcur.org.
As senior producer of Up To Date, I want our listeners to hear familiar and new voices that shine light on the issues and challenges facing the myriad communities KCUR serves, and to expose our audiences to the wonderful and the creative in the Kansas City area. Just as important to me is an obligation to mentor the next generation of producers to ensure that the important conversations continue. Reach me at alexanderdk@kcur.org.
Cody Newill is part of KCUR's audience development team. Follow him on Twitter @CodyNewill or email him at cody@kcur.org.