Juan José Thuemme Interview
This interview explores the inspiration behind the Flavorists School, a pioneering initiative aimed at educating aspiring flavorists, particularly in Mexico. It delves into the significance of “Native Flavors,” a project reviving pre-Hispanic ingredients, and discusses the balance between innovation and natural ingredients in response to the growing demand for clean-label products. Key flavor trends for 2025, such as cultural fusion, functional flavors, and the plant-based boom, are also highlighted. Lastly, the role of technology in modern flavor development is examined, showcasing how AI, precision fermentation, and advanced extraction techniques are shaping the future of food and beverage innovation.
The Vision behind the Flavorists School
We started the interview by asking, “What inspired you to develop the Flavorists School, and what do you hope to achieve with it?”
Juan José Thuemme replied, “I’ve spent years working in the flavor industry, and one thing I’ve noticed is the lack of formal education for aspiring flavorists, especially in Mexico. Despite our rich culinary heritage, there aren’t many structured programs that teach the science and artistry behind flavor creation. That’s what inspired me to develop the Flavorists School. My goal is to share my knowledge and experience with professionals who want to dive deep into the world of flavors, from understanding molecules to developing unique profiles. This school will be a space where creativity meets science, helping students not only master flavor formulation but also innovate in ways that elevate food and beverage experiences. I truly believe that by training the next generation of flavorists, we can preserve traditional flavors while pushing the boundaries of what’s possible in the industry.”
Reviving Tradition
The Arab Today: You’ve introduced a new flavor class called “Native Flavors.” Can you tell us more about this concept and its significance?
Juan José Thuemme replied, “Native Flavors is a passion project that brings forgotten pre-Hispanic Mexican flavors back to life. Many indigenous fruits, herbs, and plants that were once essential to traditional cuisine have either disappeared or become difficult to find. I wanted to change that by studying these flavors deeply and reintroducing them in a way that’s both authentic and accessible. These flavors carry history, culture, and identity, and I see them as a bridge between the past and the future. By incorporating them into modern food and beverages, we’re not just preserving tradition but also introducing the world to Mexico’s rich and diverse flavor heritage. This project is about more than taste it’s about storytelling, innovation, and giving people the opportunity to experience flavors that might otherwise be lost.”
Harmonizing Innovation and Nature
The Arab Today: How do you balance innovation and natural ingredients in flavor development, especially with the growing demand for clean-label products?
Juan José Thuemme replied, “Consumers today are more conscious of what they eat, looking for products that are natural, minimally processed, and free from artificial additives. At Etadar, we take a holistic approach by combining scientific research with natural ingredient sourcing. We use advanced extraction methods to capture the essence of ingredients directly from nature, ensuring the final flavors remain pure and authentic. Innovation comes into play when we explore new ways to enhance and refine these flavors while maintaining their natural integrity. For example, we’re developing plant-based flavor enhancers that improve taste without relying on artificial compounds. Clean-label trends are reshaping the industry, and for us, it’s not just about meeting demand it’s about leading the movement toward more transparent, high-quality food solutions. The challenge is finding that perfect balance between tradition, nature, and cutting-edge technology, but that’s where the magic of flavor creation happens.”
Emerging Flavor Trends for 2025
The Arab Today: What are some key flavor trends for 2025 that the food industry should be aware of?
Juan José Thuemme replied, “The food and beverage industry is evolving rapidly, and flavor trends for 2025 reflect a shift towards authenticity, health, and global influences. One major trend is cultural fusion, where flavors from different cuisines are blended to create something new and exciting. Another growing trend is functional flavors, where ingredients not only taste good but also offer health benefits think adaptogenic herbs, probiotics, and immune-boosting botanicals. The plant-based boom is also making a strong comeback, with alternative dairy and protein sources expanding beyond soy and almond into more innovative ingredients like oat, hemp, and even root extracts. Consumers are also drawn to nostalgic flavors, which bring comfort and familiarity, as well as mood-enhancing flavors designed to promote relaxation and well-being. At Etadar, we stay ahead of these trends by continuously researching and experimenting, ensuring our flavors align with the evolving tastes of consumers worldwide.”
Transforming Flavor Development at Etadar
Lastly we asked, “What role does technology play in modern flavor development, and how is Etadar leveraging it?”
“Technology is at the heart of modern flavor development. It allows us to analyze, refine, and recreate flavors with precision while ensuring sustainability. At Etadar, we leverage AI-driven research to map flavor molecules, helping us design new profiles based on consumer preferences. Precision fermentation is another game-changer it enables us to produce natural flavor compounds without the need for extensive farming, reducing environmental impact. We also use advanced extraction techniques to isolate the purest natural flavors, making them more stable and consistent for various applications. Beyond production, technology helps us track market trends in real time, giving us insights into what consumers are looking for. This ensures that we’re not just reacting to industry changes but actively shaping the future of flavor innovation. By blending science, creativity, and technology, we’re able to push the boundaries of what’s possible in food and beverage development.” Juan José Thuemme Concluded
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