Name: Dana Daneker Gasiorowski
Title: Creative Director, Cross Category North America, Principal Flavorist, IFF
Location: Dayton, New Jersey, USA
What led you to the flavor industry?
After finishing my undergraduate degree, I worked for an environmental science company, where I learned to extract and analyze a variety of natural products looking for toxins in the environment. Although the work I engaged in was meaningful and had a significant impact on the communities we studied, it didn’t ignite a sense of energy or passion within me. My grandmother had always spoken fondly about the McCormick Spice Company, and since I had gained experience with natural products analysis in my earlier position, I took the leap of faith and started my journey working QC in the Spice Mill. That was my foot in the door! Currently, I work for IFF where I continue to grow as a flavorist and count my blessings that I found this career.
Can you share a defining moment or breakthrough in your career as a flavorist?
There have been times in my career where I felt like I was at a crossroad. The options in this industry are diverse, be it in quality or research, research or commercial, commercial or management, flavor, or scent. While I understand the need to have career ladders, my path has been more of a trapeze act, swinging between many of these elements while mastering the science and fine art of flavor creation.
One of the most remarkable aspects of working for IFF has been the freedom I have had to explore the interface of flavor and scent creation. Most recently, I have got the chance to collaborate closely with our amazing perfumers supporting Bath and Body Works in developing beautiful expressions of scent inspired by emotionally potent flavor accords. Our fragrance team likes to call me their Fine Flavorist, which always makes me smile!
What were some of the biggest challenges you faced when entering the industry, and how did you overcome them?
I can still remember the day I learned of the flavor chemistry lab at R&D, where chemistry was combined with artistry to create flavors. It fascinated me instantly! At that time, I was working in the QC lab specializing in vanillas and bakery extracts. It took me two years and a job-hop through sensory science to land me in the flavor research lab, where I honed my skills further working with some of the best flavor scientists in the field before becoming a certified flavorist.
I was lucky to have amazing mentors who saw my potential and advocated for me along the way. Their gift of mentorship had a profound impact on me that has inspired my way of being ever since. IFF has a wonderful Mentorship program and being the IFF Flavor School Manager for North America has given me a fantastic platform to pay it forward.
Can you describe a time when a flavor formulation didn’t turn out as expected? How did you address the issue?
One of the biggest challenges to successful formulation and customer delight is lack of alignment due to gaps in language and descriptors. For example, one of our customers wanted us to make an “on-trend” dairy flavor that had goat milk character. After creating many variants of the profile, which were not well-received by the customer, they finally admitted that they did not really know what goat milk was like! Immediately, we saw the opportunity to explore this specific character with the customer, align our descriptors and rebalance the profile for a WIN! Communication within the team and with our customers is KEY.
How do you find the right balance between artistic expression and the technical limitations of flavor formulation?
I love challenges that force me to use both sides of my brain, and I always have. In my role at IFF, I get to integrate creative design and explore technical solutions daily. Each brief brings different guidelines, whether they be regulatory, cost, application or deadline. The one constant is that none are the same.
One of the critical skills a flavorist must have is tolerance or, optimally, a masochistic love for this type of complex design. Being able to be flexible and responsive to these guidelines while also leaving space for a dash of differentiating creativity is truly part of the art.
Are there specific skills or knowledge areas you believe are crucial for a flavorist to master?
With a strong technical foundation, I would say it is important to stay curious, keep up with trends and continue to think out-of-the-box! Understand the raw materials, find your favorites, master them. Learn everything you can about them, ask questions and build your catalog of ingredient expertise. Keep detailed notes, for they will be invaluable throughout your career.
Finally, after 25 years in the field and 11 years at IFF, I have learned that it is critical to HAVE FUN and be open to learning something new every day you approach the bench. That is the wonder of this profession!
