Name: Manpreet Kaur
Job Title: Assistant Flavorist
Location: Gujarat, India
What led you to the flavor industry?
When I was studying for my MSc. Food Science and Technology, one of my seniors shared their experience of working as an intern with a leading F & F company. The way she described her work and learnings about flavor and its application was fascinating. It was a new field of work for me and I wanted to learn more about it.
The more I researched the flavor industry, the more my curiosity deepened. I began learning about flavors through every available resource I could access at the time.
Soon after completing my master’s degree, I joined NIFTEM, Sonepat, as a junior research fellow on a one-year contract. I had always felt a strong inclination toward research, but this role truly solidified my belief that I could thrive in a research-driven environment.
Throughout this period, I was consistently working toward my goal of entering the flavor industry—connecting with professionals, expanding my knowledge, and staying updated with industry trends. As a result of my consistent effort, I finally secured the position I am in today, an opportunity that truly aligns with my long-term career goal.
Can you share a defining moment or breakthrough in your career as a flavorist?
One moment that stands out in my journey as a flavorist is an internal competition where different departments had to showcase some of their best work. While I did not win the competition, the experience was incredibly valuable. It encouraged me to think more creatively and be more innovative in my approach.
I received some very insightful feedback that helped me look at my formulation from a different perspective. This experience was both challenging and helpful in shaping my growth as a flavorist.
What were some of the biggest challenges you faced when entering the industry, and how did you overcome them?
One of the biggest challenges I faced when entering this industry was a high level of competition. Since this is a niche field, opportunities are limited. Employers look for both creative mindset and technical expertise. It was a difficult task to find the right opportunity where I could showcase my potential beyond my academic background.
I had to stay persistent and committed in my search for the opportunity. I kept expanding my network, learning about flavors, improving my understanding of the industry and its demands. Eventually my patience paid off when I secured my current job.
Can you describe a time when a formulation didn’t turn out as expected? How did you address the issue?
One time I was working on a project where the goal was to create a “cola-type” flavor. The brief seemed straightforward at first: sweet, fizzy, citrus and slightly
spicy. But when I started working on it and trying to create it, I realized that the composition was rather complex and harder than I thought it would be. The top notes and some subtle key notes were not easy to balance.
After many trials, iterations and analytical comparisons under the guidance of my mentor, Samyak Varia, I was able to create a slightly different version of the cola flavor that performed well in internal applications.
Although the flavor was not identical to cola that is popular in the market, it was well received internally and we kept it in our library for future reference.
Even though I was not able to match the target completely, this experience taught me a lot about experimentation and managing expectations and how to remain patient when trying new formulations and raw materials.
How do you find the right balance between artistic expression and the technical limitations of flavor formulation?
As a flavorist, you always want to create something that has a lasting impression, but you are faced with some or the other technical constraint. For me technical limitations gives the flavorists an opportunity to think out of box and innovate.
I might start with a bold idea – say a fruity profile with floral and creamy undertone, but I also have to consider how it will perform in applications; is it heat stable, or shelf-life stable, etc. All these questions push you forward to think more creatively. Maybe use new raw materials, try different combinations, research more about shelf life studies and so forth.
For me, the magic happens when you find that sweet spot where your flavor delivers the sensory experience that you envisioned while also remaining practically feasible.
Are there specific skills or knowledge areas you believe are crucial for a flavorist to master?
I believe the role of a flavorist is both multifaceted and interdisciplinary. One should build a good sensory memory by understanding smells and tastes of different raw materials for starters. Alongside that, knowledge of regulatory guidelines and basic chemistry is essential for this role.
That being said, there are certain elements that remain at the core of this job, mainly curiosity, patience and willingness to learn. These are the qualities that will take you a long way. I believe with the right guidance, patience and consistent practice you can truly master this art.
