IFF Featured on CUNY-TV!

Recently, IFF was invited to explain the science of flavors on a local news-magazine style television show called "Science & U," with the City University of New York. The show focuses on a new topic each episode and our flavors piece was part of a larger theme of Science and Food.

Senior Flavorist Rich Dandrea, based in our South Brunswick, NJ facility, spoke with Carol Anne Riddell on the art and science of flavors. Rich does a great job simplifying the process for the audience and shows how he makes a very basic citrus flavor with a twist.

The episode can be seen on line on the show's website: http://www.cuny.tv/show/scienceandu

The IFF episode starts at about the 9:52 mark and lasts for about 4 1/2 minutes, but believe us, you'll want to see the whole show!  Kudos to the Science & U team for a great and informative program!

New IFF Flavors Site in Delhi, India!

This morning saw the opening ceremonies for our brand new flavors site in Delhi.  It was a beautiful, Indian-themed event attended by over 30 journalists.  We're still getting photos, but here are a few to whet your appetites!  Here's the press release.

Above, Flavors President Hernan Vaisman gets prepped for the event.  Below, Karen Stanton, who organized the event, dances with one of the performers.

Chairman and CEO Doug Tough addresses the guests

The Delhi Team poses in front of the new site

We'll post more as the pics arrive.  In the meanwhile, enjoy!

What a Great Day in San Antonio!

 A warm welcome from the IFF Team!

Here are a few shots from RCA 2012.  Awesome event, wonderful visitors, and all our food made it to the booth this year!  If you want more details, see our press room.

 Lesa, Kevin, and Jenny

 Lesa sets up 

 Ready for our guests

 The colors of Kaleidoscope

We're Baa-aaack!

So come see us at the 2012 RCA tomorrow, booth 409 in San Antonio!

We'll be showing our creations inspired by Kaleidoscope, IFF's unique methodology for analyzing and interpreting consumer trends.  We don't want to give it away, but think of camping, healthy and nostalgic indulgence, extraordinary cheese, and buzz-worthy tail mix!

We'll report back on the show with impressions and photos from our favorite event of the year.

See you there!!

IFF's Flavors Expertise in the Wall Street Journal

IFF Flavorist Marie Wright lent her expertise to the Wall Street Journal for an article that appeared today on how seemingly disparate flavors pair well together.

It's always great to see members of our team help shed light on this fascinating science!

How Does Our Garden Grow?

A few weeks ago, we told you about our new Herb Garden at our North American Culinary Center site. What a difference a few weeks of rain, warmth, and sunshine makes!

Our customers, employees, visitors, and of course, the culinary team are all enjoying this wonderful garden for its beauty, color, smells and tastes.  It's been so exciting to watch it go from a plan to a beautiful showplace - one that we can enjoy as it grows into place. 

  

 

 

 

 

 

Our New Herb Garden

Our roles as chefs definitely bring with them some great opportunities - this time, in the form of a gorgeous herb garden!


The North American team has been putting the garden together for a while and it's great to see it coming together so beautifully!

The photos below include the construction of our herb garden Some facts about the garden - Good organic soil, everything sourced locally including the hardscape which is manufactured in the area. Plants supplied by a local grower.

A local plantscape company did a great job in helping with the design and plant / herb selection. Irrigation will help insure some good growth and yields for this summers use in Culinary presentations, R&D analysis, and education and identification for our flavorists and application team.

Did I mention it smells great out there.

IFF's Marie Wright in the Wall Street Journal

Our own Marie Wright was featured in a recent edition of the Wall Street Journal.  You can read the story here.  Along with the story is this video, featuring some of the CulinEssence Team tasting a reduced sodium mac and cheese product.  Enjoy!

Chef David Talks to FoodNavigator-USA on Health & Wellness

Chef David of our CulinEssence Team had a great chat with Caroline Scott-Thomas of FoodNavigator-USA last week.  Click here to hear the interview where he shares how IFF helps customers formulate healthier products - for both their iconic brands and for their new products.  Check it out here!

IFF Gives Back to our Future Chefs

We are really proud to announce that IFF is supporting future chefs through its scholarship funds at both the Culinary Institute of America and Johnson & Wales University.  Members of the CulinEssence Team are graduates of these great schools, we get many of our interns from them, and we do all we can to support the continuing development of students of the culinary arts. 

In addition, we're thrilled to announce that we are continuing our support of CulinaryCorps®.  Founded in 2006 by Christine Carroll, CulinaryCorps Inc. is the nation’s first service organization designed specifically for culinary professionals.  The group enables chefs, cooks, food educators, and culinary students to volunteer their professional skills and tackle some of America’s most critical food challenges: emergency hunger relief, cooking and nutrition education, healthy food access, childhood wellness, and culinary heritage preservation.  Since IFF's philanthropic mission is in support of children's education, we have been supporting the areas specific to cooking and nutrition education for kids. 

We're proud to work for an organization with an eye to the future and its heart in the right place.  We remember how hard we worked in school and how tough it was for some of us and our friends financially.  Giving to these organizations supports our future chefs and gives something special to kids that can never be taken away - the gift of cooking.

RCA 2011 - in 3D!

Chefs Kevin, David, and Bryan in 3D

 Thank you, Atlanta!

This year's RCA was great as always.  And for 2011, International Flavors & Fragrances' presentation was all about 3D Flavors.  What's that?  Well, working on the whole 3D trend you see in movies and fashion, we decided that the healthy solutions we have at our fingertips to help customers create great-tasting, better-for-you foods and beverages, could also be used to make really innovative dishes!  So for this year's show, we presented salad shooters, a frozen wine tasting, and a sparkling rosemary lemonade!  Here are some photos:

We prep for the attendees

Chef David puts out some frozen pops

The top layer is merlot, the middle is marscapone with herbes de provence, and the bottom is tart blackcurrant. All the flavors are from our naturals portfolio.  The pops were widely touted as the most innovative product in the Expo!

3D glasses for the smart set!

Final prep

Bob, Chef Bryan, Jay, Lesa, Chef David, Solveig, Kathi, and Chef Kevin

Ready for their close-ups

Sparkling Rosemary Lemonade (not bad with vodka, too!)

Salad Shooters - Parmesan tuille cookies, chiffonade greens with a whole grain mustard pomegranate dressing, and pomegranate spheres on top.  Awesome!

Chef Bryan preps

 If our videos work as we hope, we'll be posting more details on the products.  Stay tuned!

It's that time of year!

The RCA reception was held in the Oceans Ballroom at the Georgia Aquarium

Visitors got to see the life aquatic up close

A fuzzy picture of a really beautiful room!

We love the RCA and we're here in Atlanta in the thick of it!  A couple of us did the Fun Run this morning, some of us attended classes.  Tonight, the opening reception was held in the beautiful Georgia Aquarium where we got to catch up with our friends - customers and colleagues. 

Tomorrow, we are pulling out all the stops at our booth - #400, if you're keeping score.  We'll be showing some delicious, innovative, and healthy treats.  More about those tomorrow!