Charlotte Herel Email & Phone Number

Brøndby, Région De La Capitale, Danemark

Beverage recipes development and optimization of alcoholic and non-alcoholic drinks for Nordic market.Flavoured Spirits - Ready To Drink Cocktails - Dilutables - Carbonated Soft Drinks - Collagen waters - Energy drinks - Tonic waters - Protein drinksFormulation and product development, creation and modification of recipes, according to ingredient functionalities and interactions. Development of stable and scalable recipes, following food regulations.Providing concentrated beverage solutions for clients: development and optimization of compounds and syrups, considering the client's needs.Conducting tasting and flavor profile assessment for sensory evaluation.Selection and adjustments of suitable flavors based on customer's requirements (aromatic profile, CIU, status, shelf life, statements, ...).Management of flavors library: updating existing flavors, identification of new flavors to include in the range in collaboration with flavorists, updating the flavors database.Process optimization: collaboration with the production team to develop suitable industrial recipes, considering the product technology.Study of the coloring stability in beverages and compounds.

Région Du Havre, France

Development of alcoholic and non-alcoholic beverages for distribution brand.Flavoured Spirits - Ready To Drink Cocktails - Dilutables - Carbonated Soft DrinksFormulation and drink development, creation and modification of recipes, according to ingredient functionalities and interactions, following food regulations.Conducting organoleptic tasting and aromatic profiling for sensory evaluation.Selection and adjustments of suitable aroma based on customer's requirements (aromatic profile, CIU, status, shelf life, statements, ...).

Paris

Sensory evaluation of origin tea (China, Japan, Darjeeling, ...) and flavoured teas.Tea tasting: Aromatic profil description.Determination of optimal brewing parameters (temperature, time, tea pot).Recommendation for improving tea formulations.Flavor profile assessment.Selection of tea for purchasing.Thesis: Conducting scientific research to understand the influence of brewing temperature on the sensory perception and chemical composition of Japanese black tea liquor.

Louviers

Development and optmization of recipes; considering color, flavor, nutritional values and technological aspect; including selection and application of suitable cocoa powders.Biscuits - Cake - Brioche - Chocolate bars - Dariy products - Yoghurt - Cream dessert - Cocoa milk drink - Ice cream - Confectionary - Chocolate - Winegums - CandySensory profiling: evaluation of organoleptic characteristics of cocoa liquors.Sensory panel leader: Leadership of expert sensory panel for cocoa liquors and cocoa-based products. Providing sensory analysis reports.Conducting of on-site customer workshop: recipes development with, sensory evaluation of cocoa powders, training.Participation in cocoa roasting processes: application and tasting of newly developed cocoa powders.Training of new colleagues in R&D Cocoa Laboratory in Malaysia.

Clichy

Selection of suitable flavors based on customer's requirements (aromatic profile, CIU, status, shelf life, ...).Flavors application: sensory evaluation of flavors, updating recommendation dosage.Ice cream - Dairy products: flavored milk, yoghurt, cream dessertManagement of flavors library: updating existing flavors, identification of new flavors to include in the range based on market, updating the flavors database.Sensory Panel leadership: training of expert sensory panel on profiling raspberry flavors.Thesis: Creation of Raspberry flavors range for dairy products, with European market in mind.

Master'S Degree, Flavors Expertise Formulation & Applications

Thesis: Conducting scientific research to understand the influence of brewing temperature on the sensory perception and chemical.

Bachelor'S Degree, Flavors Application

Thesis: Creation of Raspberry flavors range for dairy products, with European market in mind. Raw Materials Olfaction and Tasting, Flavors.

Higher National Diploma, Food Science And Technology

Food Engineering processes, Sensory Analysis, Microbiology, Biochimistry, Food Safety, Quality Assurance, Chemistry, R&D.