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 started in the industry over 25 years ago, and in a very traditional manner in restaurants and hotels. I am now working in an environment that allows me to create and develop foods and flavors. I get to work with Ph.D.s and business people across many different disciplines.

For me, the secret of creating outstanding “flavor pairings” is taste, taste and taste—and taste yet again. Regardless of how we come into contact with different flavors—whether taking part in a professional sensory taste test or going to a favorite restaurant—we remember what ingredients taste like and we place them in our flavor memory banks.

The next time you are in the product-development lab or test kitchen and you’re contemplating what to do with a piece of fish, or a steak, think about those great flavors locked into your flavor memory bank and try some new flavor routes. Or play around with flavor combinations that you have read about. Today’s innovation might be just another way of creating tomorrow’s classic. 

Steve Capodicasa, Technochef, Flavors (USA)