The Black Art of Food Flavors

There were only around a dozen companies experimenting with food flavours. The recipes they used were kept secret and only shared with family or trusted friends. Dr. Berenstein compares these companies to a guild, an organisation of people who do the same job or have the same interests. So essentially becoming a flavourist today is still an apprenticeship process. There's no academic path to it, right? Your training is on the job, working at a flavour in fragrance company or at some of the bigger food companies will have their own flavour divisions. It's a scientific profession for sure. You have to know a lot about chemistry, but it is a creative profession. At the very heart of this industrial