Symrise has expanded its Vienna, Austria site in response to growth goals in southeastern Europe. Among the regionally tailored products the company is focused on are culinary fat-based applications. These will be developed at the Austrian site's margarine competence center and gourmet kitchen, which are expected to cut development time.
“We assume that the role these products play will continue to expand in the future,” said Heiner Schaper, president of the company's flavor and nutrition division in Europe, Africa and the Middle East.
The facility will also serve as the base for sweet, snack item and beverage applications technology for southeastern Europe. Meanwhile, Symrise will carry out consumer research via sensory analysis facilities on-site.
“The new sensory analysis and consumer research facilities allow us to develop products for all of these segments that possess a great deal of market relevance,” said Toni Weghofer, CEO of Symrise Austria. “We also provide on-site consultation for our clients as a way to take full advantage of the potential in the countries of southeastern Europe.”
The 1,300-ft2 Austrian site boasts new offices and laboratories that house sales, category management, development and applications technology staff.
!['[R]etaining this next generation will depend on continuing to position flavor science as a field where individuals can combine scientific excellence with creativity and real-world impact, shaping how consumers experience food in ways that improve both health and sustainability,' says John Savage, IOFI president and president and CEO of Taste at Kerry.](https://img.perfumerflavorist.com/mindful/allured/workspaces/default/uploads/2026/07/john-savage.Cws5vQDBLp.jpg?auto=format%2Ccompress&fit=crop&h=191&q=70&w=340)
