Meet Hazel Fromm-Tatosian: Harmonizing Consumer Desires with Food Formulation

In the ever-evolving landscape of food science and product development, Hazel Fromm Tatosian stands at the forefront, blending consumer desires with technical formulation. With an 18-year tenure in food R&D, Hazel has honed the art of marrying consumer expectations with the realities of ingredient behavior and processing capabilities. Dive into her journey, revealing how collaboration, creativity and a profound understanding of consumer appeal and technical possibilities are pivotal in crafting food experiences that resonate with consumers and withstand the rigors of production.

Q: How do you balance consumer preferences with the technical constraints of formulation?

A: Balancing consumer preferences with the frequent technical constraints of food formulation is a critical aspect of product development. Our success requires collaboration, creativity and a deep understanding of both consumer appeal and technical possibilities.

Drawing on my experience developing beloved consumer products, I find it valuable to start by designing a gold standard prototype that represents an ideal product aligned with consumer expectations. With that as a baseline, we can more easily balance the tradeoffs and the continuous refinement that is often necessary to attain technical feasibility and strong liking. For example, achieving a specific texture might be challenging due to ingredient limitations or processing constraints and involves prioritizing attributes based on consumer importance and feasibility. Whether it’s finding alternative ingredients, optimizing processes or exploring novel technologies, collaboration among our teams of food scientists, engineers and sensory experts is essential to guide formulation decisions and inform winning solutions.

Q: How did you get started in your career, and what inspired you to pursue this path?

A: I discovered the field of Food Science as an Agronomy student in Honduras and was immediately drawn to the practical application of scientific principles. It felt like the perfect blend of my interests related to food production. As I continued my academic journey in the U.S., I had plenty of opportunities for hands-on learning, experimenting in the lab, doing taste tests, conducting research projects and gaining perspective through internships abroad. These valuable experiences solidified my interest in a career in food R&D.

My career trajectory has been in the industry, working in global companies dedicated to developing food products and ingredient solutions that are safe, enjoyable and part of people’s lives. Today, my focus is on bringing ingredients together for the creation of food and beverage experiences to meet evolving trends. I am motivated knowing that the work my team does every day has the potential to uncover new solutions that enhance health, enjoyment, and sustainability. Whether reformulating a recipe to reduce sugar content or optimizing the texture of a gluten-free product, each challenge allows us to problem-solve and contribute to the global food system.

Q: What are your passions outside of work? Any hobbies or activities you particularly enjoy?

A: I am passionate about travel as a way of experiencing food and culture. It is so enriching to learn new rituals around food, they are such an essential part of every culture and people’s lives. My children are now old enough to appreciate these experiences, and I delight in sharing with them. This year, we have planned family reunions in Honduras as well as Switzerland and Austria. I am excited to enjoy already familiar dishes with my children and taste new and more adventurous ones (with some encouragement).

Q: Are there individuals who have inspired or influenced you, either personally or professionally?

A: My journey has consistently been guided by inspiring mentors. I am incredibly fortunate to have had their support and friendship along the way. My graduate advisor, Dr. Kathryn Boor, was a great source of motivation as I embarked on my career, generously sharing advice and wisdom. She continues to be an amazing role model of a female leader.

In my corporate career, I have had mentors who played a pivotal role in my professional growth and development. They generously shared their industry experiences, encouraged curiosity and challenged me to take on stretch assignments while providing support, meaningful feedback and valuable perspective.

My father, with his long career in the field of agriculture, also significantly influenced my professional journey. His impeccable work ethic and remarkable creative problem-solving abilities serve as an inspiration, and his steady encouragement has been a constant source of support.

About Hazel Fromm-Tatosian

Hazel has an 18-year track record in food R&D, leading teams at global CPG and B2B companies to deliver consumer-preferred products. She has led R&D and innovation to drive growth and quality for iconic brands such as Oreo, Ritz and Sour Patch Kids. In her current role at Ingredion, Hazel drives food innovation and formulation expertise across multiple categories. As a leader and collaborator, she directs initiatives to create customer-centric, nutritious, and sustainable solutions through the application of novel technologies.

Hazel holds a degree in Agronomy from Universidad Zamorano in Honduras, a B.S. degree in Food Science from the University of Arkansas, Fayetteville, and an M.S. degree in Food Science from Cornell University.