Markets - flavorist.com

flavorist.com

Sign in Subscribe

Markets

A collection of 9 posts

The Flavorist's Mint Compendium

Reference Featured

The Flavorist's Mint Compendium

Pre-order a digital copy of the book now to save 30% Buy now The Flavorist's Mint Compendium, a rare content-rich source book featuring 29 chapters, seven appendices, and approximately 700 pages, prepared by flavorist.com, will be available here at flavorist.com. This highly informative reference

Pre-Order Now: Flavor Emulsion Technology – The Definitive Training Manual / Release: Oct 1, 2026

Training Featured

Pre-Order Now: Flavor Emulsion Technology – The Definitive Training Manual / Release: Oct 1, 2026

News: The hardcover book is available for pre-ordering. Its pre-order price is $260 and post-release price is $330. Updated on August 27, 2026: The digital book totaling 350 pages has been completed. This book is designed for flavor formulators and product developers—and it's only

Application Scientist III – Sweet Applications Wanted

Application Scientist III – Sweet Applications Wanted

Job Title: Application Scientist III – Sweet Applications Location: Hoffman Estates, IL, United States Company: Sensient Technologies Corporation Salary Range: $90,000 – $110,000 About the Opportunity: Are you a food science professional who loves turning creative ideas into finished products? Our client, a leading global manufacturer of colors, flavors, and

U.S. Flavor Supplier Directory (2026): A Buyer’s Guide to Flavor Manufacturers and Ingredient Companies

Markets Featured

U.S. Flavor Supplier Directory (2026): A Buyer’s Guide to Flavor Manufacturers and Ingredient Companies

This document is for flavor buyers and flavor companies. Flavor buyers need to know where to buy the flavors they need. And flavor companies need to know their competitors. If any companies feel they are qualified to be included in this directory or would like to update their profiles, contact

Application Scientist – Pharmaceutical Colors & Coatings Wanted

Location: St. Louis, MO Join a growing team at the forefront of pharmaceutical innovation. A flavor company is looking to hire an Application Scientist to join our Pharmaceutical Business Unit. This is an exciting, customer-facing role where you will work in a lab-based team developing color, coating, and

Senior Sales Account Manager – Sweet & Beverage Flavors Wanted

Location: Northeast US (near a major airport) | Remote/Hybrid A flavor company is looking to hire a sales account manager for its sweet and beverage business unit. This is a role for a relationship builder who knows how to turn a key account into a thriving, long-term partnership. You

Flavorist Job: Flavorist, Sweet & Beverage Wanted

Location: Chicago Area A flavor company is looking to hire a certified flavorist to work in its sweet/beverage business unit. This position is a 100% onsite role, offering you the autonomy to create winning flavors for global customers while collaborating with world-class technical teams. Beyond hands-on creation,

Flavor Emulsion Technology: A Comprehensive Training Manual for Flavorists, Food Scientists, and Product Developers

Flavor Emulsion Technology: A Comprehensive Training Manual for Flavorists, Food Scientists, and Product Developers

Flavor Emulsion Technology is a comprehensive professional training reference devoted to the science, formulation, processing, stability, analysis, and practical application of flavor and food emulsions. Designed to take readers from foundational principles through advanced troubleshooting and real-world application, this book brings together the scientific knowledge and practical reasoning required

Book for sale: Flavor blocks for dairy flavors - a structured flavorist training module

Book for sale: Flavor blocks for dairy flavors - a structured flavorist training module

A structured flavorist training module Dairy Flavor Formulation Training Program This training material is part of a flavorist training program centered around a 16‑block flavor system. It is designed to help flavorists and food scientists formulate a wide range of dairy profiles. The core book (156 pages) provides the