When you work with Sensient, you’re getting a personalized experience from an interconnected team. All of our units, Operations, R&D, Sensory, and Marketing, are a part of one overarching team – a team of designers. We design flavors. We take time to understand the customer and their consumer to decide on the right taste or the exact type of fruit, vegetable, or other ingredient we want to use. Along the way, we consider certification and label requirements such as vegetarian, Kosher-certified, GMO-free, and organic. Thoughtful choices are made about what to create and show, and what recommendations to give. Every department of Sensient is involved in the flavor design process. We don’t just give you flavor; we work together to create the right flavor for you.
With 130 years of experience under our belt, our teams research, innovate, and design flavor systems and color solutions with an exceptional level of experience and care.
Over the past 130 years, Sensient has evolved dramatically to meet industry needs, and is now a transformed company. We started as Spring Meadows Distillery in 1882, became Red Star Yeast in 1960, then Universal Foods in 2000, and then started focusing on consumer taste experiences in 2001. Today, our passion is to partner with customers to reach consumers using exactly the right ingredients.
Our dynamic R&D team combines the strengths of its industry-leading flavor & color technologies with applications expertise. R&D works very closely with the marketing team, turning their inspirations into realities.
To collect consumer insights, we use a combination of strategic activities:
Because we’re passionate about delivering the tastes consumers want, we travel the world to research culture globally for our annual Trends to Taste program. With every edition of Trends to Taste, we create a publication and custom presentations that help companies learn about consumer taste preferences of the future.
The insight is built through five strategic channels:
With our taste modulation technologies, unhealthy ingredients are reduced while keeping the associated flavors, mouthfeel and body intact.
Our taste modulation technologies include: