JO 15297 Senior Flavorist-Savory



Salary Range:

$150K - $200K


The Savory Flavorist must be competent in creating all types of savory flavors ranging from meat and poultry flavors to dairy and vegetable flavors. They should be experienced in developing flavor top-notes and savory reaction flavors. In addition, they must have knowledge in the incorporation of flavors into various encapsulated delivery systems.


         Create winning Savory Flavors using the creative palate of natural and synthetic flavor raw materials in response to customer requests and market trends

         Develop top-note flavors and reaction flavors using knowledge of Maillard chemistry

         Formulate a wide range of savory flavors for performance in an array of Savory applications

         Incorporate flavors into encapsulated delivery systems for optimum performance in our clients' food products

         Develop taste modulation systems, i.e. salt enhancers, as a response to market needs

         Evaluate and identify new raw materials

         Interact with R&D for the development of new products and technologies

         Provide ongoing support in the development of winning collections

         Work with Sales to maintain relationships at our customers and participate in a team-selling approach

         Participate in the global Flavor Creation community, supporting colleagues in other zones as needed in flavor creation or creative insights


         BS degree in Food Technology, Chemistry or Life Sciences

         At least 5-10 years experience in creating savory flavors for savory applications (protein, snacks, soups and sauces)

         Membership in Society of Flavor Chemists

         Good Project Manager

         Proven ability for learning new computer/software systems

         Ability to build & maintain strategic working relationships

         Good communication skills


Terri Sherman, Vice President-Industrial Foods, Ingredients & Flavors, Tom Sloan & Associates, tsherman@tsloan.com, 920-261-8890

Please reply to position #15297 when responding to this position.