8 Facts About Flavourists

When was the last time you took a moment to appreciate the flavour of your food?

Suppose you regularly purchase items from the grocery store. In that case, you have likely consumed a product with added flavours. Any product that lists natural or artificial flavours on the label has had flavours added to it. However, have you ever thought about the people responsible for adding these flavours to the products?

A lollipop without added flavour is nothing more than a piece of hard sugar with some sweetness. The real magic happens when you add flavours, opening up endless possibilities. That’s where a flavourist comes in, acting as a magician who combines different flavours to create the perfect blend for a magical treat. So let’s dive in and discover all the facts about being a flavourist and their profession.

1. A flavourist develops flavours for food products

A flavour chemist, commonly known as a flavourist, is a highly skilled professional who specializes in the development of different flavours for a wide range of food products. They work with both natural and synthetic approved chemicals and use a variety of tools such as extracts, oils, and flavour chemicals to create the perfect combination of flavours that meet the requirements of specific food applications.  

 The job of a flavourist is highly complex and involves a combination of scientific experimentation, sensory evaluation, and teamwork. These professionals spend a significant amount of time in the laboratory, where they mix and test various flavour compounds to develop new formulations. They closely analyze the different flavour profiles and their suitability for different food products while considering factors such as affordability, safety, and quality control. 

Apart from working in the lab, flavourists also spend a considerable amount of time collaborating with colleagues from different departments and clients to ensure project management and a smooth workflow. They must maintain proper work documentation and adhere to industry standards, including quality control procedures.

2. Flavourists can be employed in different areas of the industry

Traditionally, flavourist are employed to an area of the food industry known as a flavour house. Flavour houses are departments which exclusively produce and sell flavour mixtures. Well-known flavour companies include Firmenich, Givaudan and International Flavors & Fragrances.

Alternatively, a flavourist can be employed in the research and development department of the food processing company. However, this route is not as common as the former.

3. Flavourists spend a lot of time in the lab

Flavourists are specialized chemists who spend extensive time in the laboratory. These professionals use a wide range of tools, such as Gas Chromatography-Mass Spectrometry (GC-MS) and High-Performance Liquid Chromatography (HPLC), to separate, identify, and quantify flavoUr compounds. They also use tools like pH meters and titration equipment help ensure formulations meet desired acidity profiles. At the same time, temperature-controlled chambers simulate storage conditions to assess formulation stability. To complement their time in the lab, flavourists also use specialized computer software that aids in data analysis, recipe formulation, and flavor profiling, enhancing workflow efficiency and collaboration.

Additionally, in this profession, a flavourist has to face a lot of trial and error. Each client may have a specific flavour in mind or change their mind, which means the flavourist needs to be on their toes. Depending on the requirements of the creation, a flavourist can go through hundreds of iterations before finding the perfect combination. All this work takes a lot of time in the lab.

4. Flavourists have degrees in science 

To become a flavourist, an individual generally starts by obtaining a bachelor’s degree in food science or chemistry, which provides sufficient knowledge and credentials to work as a laboratory technician or research assistant in the field. However, many flavourists also hold advanced degrees such as master’s or PhDs to further enhance their knowledge and expertise. 

However, to become a certified flavour chemist with the Society of Flavour Chemists (SFC) one has to perform an extensive amount of work and knowledge. This starts with an approved seven-year apprenticeship and then a written test. As an apprentice, they learn how to recognize and remember flavours in mystery solutions. For example, in one test, apprentices are tested on whether they can differentiate concentrations of sweetness at the minute level.

After 5 years of being an apprentice, the candidates are required to take a written/oral test. The applicant is asked questions regarding their knowledge surrounding flavours based on a general syllabus provided by the SFC. They are considered successful if they pass with a minimum of 80%. Afterwards, they are considered ajunior flavorist and train for an additional two years.

You can enter the industry without the extensive apprenticeship but you will not be considered certified.

5. Flavourists need to follow food trends

The world of flavours is often changing and it is the customers tastes which dictate this. Flavor trends can be influenced by various factors such as cultural changes, global events, and new ingredients that become available. It is required by the flavourist to stay on top of these trends. They can do this by attending conferences and seminars that focus on food and flavor trends. Furthermore, they can keep track of online food blogs, social media channels, and food influencers to see what people are talking about and what ingredients are trending.

6. Flavourists are intuitive

Flavorists require a certain level of intuition when communicating with clients. Many experts in the food industry lack the vocabulary to express their desired flavour accurately. For instance, when describing ginger, it is challenging to come up with words other than “spicy” or “sharp.” However, flavourists are specially trained to describe ginger as flavors such as lemony, woody, earthy, and warm. This unique ability allows flavourists to understand their clients’ preferences without needing them to state them explicitly. Developing close relationships with their clients and having a high level of professionalism further enhances their intuition.

7. Flavourists possess exceptional abilities in sensing various smells and tastes

Although it is a given, flavourists have an excellent sense of smell and taste. They undergo rigorous training to develop their palates and olfactory senses, which allows them to detect even the slightest variations in flavour. Most flavour creation is done by smell, with the flavourist only taking a taste at the end. Flavourist combine their excellent sense of smell with their strong knowledge of flavour compounds to create the best flavours for their clients. 

8. Flavourists have a good memory, have strong mathematical skills and being creative 

As with any profession, certain skills are more advantageous for a flavourist. These skills include:

• Having a good memory – A flavourist has to work with a vast array of chemicals, which requires them to have a good memory. When tasting, they must identify the flavors present and the chemicals that represent those notes without having to refer back to a manual constantly. It would take too much time to constantly refer back to a manual!
• Strong mathematical skills – Flavourists need to make multiple dilutions of solutions based on the potency of a chemical. They have to be comfortable working with mathematical equations to ensure what they think of in their head matches what is in front of them.
• Creativity – There is no recipe book for every single flavor out there, so it is up to the flavourist to come up with the best combination of chemicals to create a unique and delicious flavour. It is possible for two flavourists to create identical tasting flavors, but composed of different components overall.