T. Hasegawa USA, Inc. has announced that Mary Maier has joined the company as director of Savory Technology, where she will oversee the development of food flavors, refine reaction flavor processes and boost production. Maier will serve in the role that was previously held by former director of Savory Technology, Louise Bone, who retired from T. Hasegawa in 2021.
With a key specialty in the development of savory food flavors, Maier will help grow T. Hasegawa’s portfolio of reaction flavor processes, innovate the category and increase the variety of flavor profiles that the company produces while improving efficiencies, quality and consistency. She will oversee a team of leading flavor chemists at T. Hasegawa’s southern California facilities.
Prior to joining T. Hasegawa, Maier worked extensively in the flavor industry, including starting her career with Cino (now ADM) before transitioning to Givaudan, where she gained experience as a compounder and as a technologist in the flavor lab. For Maier, working in the flavor industry came naturally since her father had a long career as a principle flavorist, creating flavors for a wide range of food applications for large CPG and QSR outlets.
Tom Damiano, CEO of T. Hasegawa USA said, “We are thrilled to welcome Mary to our team, and we’ll greatly benefit from her extensive industry experience. We have invested heavily in R&D over the past few years, to build a world-class team and introduce new technology that expands our flavor development capabilities. Mary will play an instrumental role in the growth of our R&D efforts.”
Maier said, “Joining the T. Hasegawa R&D team is an exciting opportunity to move into an agile, well-situated company and use my experience and help shape savory flavor development. Much of my career has focused on formulating and optimizing Maillard reaction processes and I look forward to leveraging my knowledge to expand the portfolio of natural flavors at T. Hasegawa.”