Geneva, Switzerland; June 22, 2015 - For the third year in a row, Firmenich held a Culinary Science event with the University of Geneva and its Faculty of Sciences to celebrate their longstanding partnership. The event was held at the 3-star Michelin Restaurant “L’Hôtel de Ville” in Crissier, Switzerland.

The objective of this annual event is to explore the relationship between food, science and the flavor industry, in new and undiscovered ways. This year’s program focused on The Genius of Yeast in the World of Flavors. “Yeast extracts are important ingredients for the flavor industry as they support the overall culinary profile of the prepared food,” said Jérôme Barra, VP Flavor Innovation & Design at Firmenich. “Engaging with the academic community on this topic is important for us as we build and complement our leading position in the area of taste modulation in general and in culinary creativity in particular,” he added.

Executives from Firmenich’s Flavor and Research Divisions, as well as the Dean of, and Professors from, the Faculty of Sciences, engaged a lively discussion on the role of yeast as an ingredient meant to bring key taste enhancing elements to food. The future of this ingredient, as well as practical aspects, including declaration and labeling, were part of the exchange among the food and technical experts.

The evening closed with a meal prepared by world renowned Chef Benoît Violier, with help from members of Firmenich’s Culinary technical team. Together, the brigade prepared a four course meal using natural yeast extracts as well as Firmenich flavors encapsulated into yeast to protect delicate mint flavors from heat during various cooking processes. The Genius of Yeast was demonstrated and appreciated by everyone in attendance.

Firmenich is the world’s largest privately-owned company in the fragrance and flavor business. Founded in Geneva, Switzerland, in 1895, it has created many of the world’s best-known perfumes and flavors that billions of consumers enjoy each day. Its passion for smell and taste is at the heart of its success. It is renowned for its creativity and innovation, as well as its exceptional understanding of consumer trends. Each year, it invests around 10% of its turnover in R&D, reflecting its continuous desire to understand, share and sublimate the best that nature has to offer. Firmenich had an annual turnover of 2.95 billion Swiss Francs at end June 2014. More information about Firmenich is available at

For more information, please contact: Flavor Division Communication, Kristina Babbitt:

Taste & beyond