It all starts with the raw materials isolating and characterizing flavoring substances and preparations from them. Then, according to the Flavourist’s instructions, these are combined in order to obtain a unique flavoring.

Many departments are involved as different processes and applications have a big impact in the flavouring and in the final food product. And of course, a thorough quality control.  

Flavour Ambassadors Interviews

Magdalena Peake - Applications Technologist

Sharon Vafapisheh - Process Development Scientist

Katharina Reichelt - Director Functional Flavour Solutions

Ardita Suka - Regulatory Affairs Manager

Gerd Lösing - VP Global Quality Control