What makes a strawberry taste like a strawberry—and does it matter whether a flavor molecule comes from a fruit or a laboratory?

In this episode of Owning Your Legacy, Laurette Rondinay speaks with Michael Colangelo, founder of Nota Bene Flavors, about the chemistry, creativity, and communication behind the foods and beverages we consume every day.

Michael shares his journey from analytical chemistry to flavor development, building innovation laboratories, working with beverage startups, and eventually launching his own consulting business. He also explains how finding his voice on LinkedIn transformed his career and allowed him to make complex flavor science accessible to a much wider audience.

Throughout the conversation, Laurette and Michael explore:

Why “natural” does not automatically mean safer or more sustainable
How dosage changes conversations about ingredient safety
The science behind strawberry flavor and sensory perception
Why the same flavor performs differently across beverages and food products
The rise of non-alcoholic beverages and moderation
How misinformation contributes to consumer mistrust
Why marketing and R&D need one another
The importance of mentorship, experimentation, and failing forward
How scientists can communicate with greater confidence and clarity

Michael’s work demonstrates that science does not have to be intimidating. When complex ideas are communicated in relatable ways, consumers can make more informed decisions and innovators can create products that are healthier, more enjoyable, and better for the planet.

If you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com.