Questions of Taste: How Insights Shape What the World Eats and Drinks with Basak Oker, Marketing & CSI Director at Givaudan
4/16/2026
0:00
40:38
Someone decided that your coffee tastes the way it does…and it wasn't an accident. Behind every flavor that hits a shelf is a web of consumer research, cultural context and calculated risk that has to drive decisions faster than ever.
In this episode, we're joined by Basak Oker, Marketing & CSI Director, Europe at Givaudan Taste & Wellbeing, who has spent 18 years at the intersection of flavor science, consumer behavior and brand innovation. Basak makes a compelling case that the insights function isn't there to validate decisions — it's there to remove randomness from innovation entirely. She breaks down how flavor trends move through the system, from Michelin-starred bar treks to mainstream shelves, and why that cycle has compressed from five years to six months.
We also cover:
In this episode, we're joined by Basak Oker, Marketing & CSI Director, Europe at Givaudan Taste & Wellbeing, who has spent 18 years at the intersection of flavor science, consumer behavior and brand innovation. Basak makes a compelling case that the insights function isn't there to validate decisions — it's there to remove randomness from innovation entirely. She breaks down how flavor trends move through the system, from Michelin-starred bar treks to mainstream shelves, and why that cycle has compressed from five years to six months.
We also cover:
- Why a strawberry flavor that signals joy in one market signals medicine in another + what brands must do before assuming anything travels globally
- How faster access to existing research shifts insights teams from reporting functions to genuine growth enablers
- What GLP-1 medications, Gen Alpha purchasing power, and "fantasy flavors" mean for the next wave of food and beverage innovation
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