She can taste the ginger, salt and onion others miss: Now she’s a professional taster helping companies make better food. The story of Elspeth Copeland, an independent professional taster, is one that highlights the importance of taste in food manufacturing. With her extraordinary ability to identify subtle flavors, she helps major food companies in Canada and the U.S. improve their products. Copeland’s career journey and her role in the food industry provide a fascinating insight into the art of professional tasting.
The Art of Tasting
Elspeth Copeland’s talent for tasting is highly sought after in the food industry. After spending 16 years developing products for Canadian grocery giant Loblaw Companies, she ventured out as a consultant. She assists companies in launching new products or improving the taste of existing ones. Her ability to pinpoint what’s wrong in their factory, supply chain, or formula, just by tasting the product, is what sets her apart.
Chudleigh’s Bakery: A Case Study
In August, Copeland was invited to Chudleigh’s bakery in Milton, Ont., to taste samples of cherries. The bakery, known for its interactive farm and a large production facility that manufactures pies, cakes, and pastries for top supermarket chains in the U.S. and Canada, was facing a supply issue. The product development team was suspicious of a cherry sample that had an unusual texture. They suspected the supplier was adding a secret coating to hide imperfections. However, Copeland’s keen taste buds suggested it could be a “freeze-thaw” issue, caused by the fruit being repeatedly frozen and thawed.
Developing the Taste Buds
While it may seem that Copeland has a supernatural ability, her expertise is actually a result of experience and training. She visits the test kitchen at Chudleigh’s twice a month to help the young product developers with new projects. During each visit, she tastes about 10 products, providing valuable insights into flavor profiles, textures, and how changes in the manufacturing process can affect the final product.
From Restaurant Recipes to Retail Products
Copeland also works with restaurants to develop retail versions of their popular dishes. For instance, she collaborated with Mildred’s Temple Kitchen, a popular Toronto brunch spot, to create a line of spreads based on their recipes. Through a meticulous tasting process, Copeland helps to ensure that the retail versions of these dishes retain the original flavors and meet customer expectations.
Finding Joy in Food
Despite the technical nature of her work, Copeland finds immense joy in food. Her passion for taste is evident in her personal life, from her carefully kept kitchen to her frequent culinary research trips to New York, Paris, and Mexico City. Her laugh, often described as contagious by her clients, is a testament to the happiness she derives from her work.
Copeland’s expertise in food tasting not only helps companies improve their products, but also contributes to the overall culinary experience of consumers. Her story offers a unique perspective on the importance of taste in food manufacturing and the value of professional tasters in the industry.
