Step inside the Beck Lab with Flavor Technologist Hunter Rohlf and Flavor Scientist Nick Viriyasiri as they unveil the intricate science—and artistry—behind creating flavors from the ground up. In this episode, they share what it takes to become a certified flavorist, a rigorous seven-year journey that transforms compounding technicians into true creators of taste. From Dubai Chocolate to Salted Watermelon, Nick and Hunter explore how chemistry, sensory analysis, and creativity combine to shape flavors across a wide range of applications—from coffee and confections to beverages and frozen desserts. Discover how solubility, formulation, and molecular interactions define whether a flavor shines in oil- or water-based systems and gain an insider’s look at the innovation driving the next generation of flavor creation.

Food safety and quality are the backbone of every successful production facility. In this episode of Behind the Flavor, Beck’s Regulatory Specialist and Quality Assurance & Regulatory Manager pull back the curtain on the meticulous steps that ensure every flavor meets the highest standards. From raw ingredient sourcing to final product release, they break down the critical checkpoints, regulations, and best practices that keep Beck Flavors’ creations both safe and exceptional in quality.

Join us, as Dan and Tracie cover these topics:

• What to look for in finding approved vendors
• How to execute a successful SQF process
• Setting up a GFSI plan
• How to prepare for audits and food safety SOPs
• Identifying Critical Control Points (CCP)

We are honored to have the Wizard himself, St. Louis Cardinal Hall of Famer – Ozzie Smith – in the Beck studios to share his story about his BackFlip cocktail line of beverages from ideation to the shelves. Ozzie describes the challenges of the process as well as the rewards.

Plus, we couldn’t have one of the greatest Cardinals of all time and not talk baseball. Ozzie tells the story behind his iconic backflip and some of his fondest memories of playing in St. Louis.