Today, more than a billion people worldwide use a product fragranced by us and enjoy that unique sensorial experience it offers to them. It can be a perfume in France, a soap in China or a candle in the United States.  Nevertheless, fragrances are only one side of our activities as we also develop the best flavors that ensure the success of our clients' products :  more than good taste, our flavor solutions are built to provide an additional touch of “glamour” in the form of color, texture and sensation, thus anticipating consumer preferences.

I’ve had a varied career in the food business over the last 30 years.  For the first 10 years I was in the restaurant and food service business.  I then moved over to the specialty food business and manufacturing .  This then led me to research and development within the food industry.

It is a privilege to work for a company as diverse and advanced in  research and development  as Firmenich.

We have three flavor divisions within Firmenich:  Sweet Goods, Beverages, and Savory Foods.   In the Savory group  we focus on the finest details and descriptors for the tonalities and attributes which encompass the way we process customer liking.  It is always a fine balance between ordinary and extraordinary.  In group  tastings we capture what a large population would experience.

Once we like a product as a group, we know we have a winner.  We seek the extraordinary.

We as a team have won many awards.   During our Global TechnoChef Meeting in 2007, Firmenich, Inc. was presented with the outstanding creative innovation and product award for our Flavor Wands at the 2007 Research Chefs Association Annual Conference and Tradeshow in New Orleans.  It was a defining moment for us.

Sandy Cook, Senior Technochef (Princeton, USA)