In the world of food manufacturing, some mysteries can only be solved through the power of taste. Among those who wield this power, Elspeth Copeland stands out. She is a professional taster whose palate is sought after by major food companies in Canada and the U.S. Her unique skill enables her to identify problems in factories, supply chains, or formulas just by tasting the product – a fascinating job that brings us to the story of “Confessions of a professional taster: How one woman discovers problems in food factories, one bite at a time”.
Elspeth Copeland: The Food Detective
Elspeth Copeland has spent over 16 years developing products for Canadian grocery giant Loblaw Companies, particularly for their President’s Choice brand. Now, she works as a consultant, helping companies launch new products or solve issues with existing ones. From identifying secret coatings on cherries to recommending the right frying temperature for pastries, Copeland is a food detective par excellence.
Chudleigh’s Bakery and the Mystery of the Cherries
One of Copeland’s regular clients is Chudleigh’s bakery in Milton, Ontario. Known for its interactive farm, Chudleigh’s is also a major player in the North American food business, producing pies, cakes, and pastries for top supermarket chains.
During a visit to Chudleigh’s test kitchen, Copeland was presented with three dishes of cherries that the product development team found suspicious due to a grainy texture on the skin. After a thorough examination, Copeland identified the issue: The texture was likely due to repeated freezing and thawing of the fruit, a process that can degrade texture.
The Art of Tasting
Professional tasting isn’t as simple as it sounds. It involves a lot of spit cups and deep analysis. For instance, during one of her visits to Chudleigh’s, Copeland tasted about 10 different products. She gave detailed feedback on each, from the amount of fruit in a tart to the taste of oil in a fried pastry. The task requires a deep understanding of ingredients and their interaction, something Copeland has developed over the years.
Building a Library of Tastes
Copeland’s tasting ability isn’t a supernatural gift. Rather, it’s the result of years of training and experience. She has built an extensive “library” of taste profiles in her head, which she uses to dissect the flavors of a product. This expertise is critical in the food manufacturing industry, where producing a dish at a commercial scale can often lead to lost nuances and changes in texture. Copeland’s ability to detect these changes and provide solutions is what makes her invaluable to these companies.
The Joy of Food
Despite her technical approach to tasting, Copeland hasn’t lost the joy of eating. She doesn’t dissect her food when dining out and enjoys her meals just like any other person. In fact, her love for food is evident in her home kitchen, her frequent trips for research, and her quest to perfect recipes. For Copeland, food is not just about taste; it’s a source of joy, a passion, and a profession all rolled into one.
So the next time you enjoy a perfectly balanced dish from a supermarket or a flawlessly textured pastry from a bakery, remember that a professional taster like Elspeth Copeland might have had a hand in its creation. Indeed, the world of food manufacturing is a tastier place thanks to the likes of her.
