IFF sets up scientific advisory board to speed innovation

By Caroline Scott-Thomas

- Last updated on GMT

Related tags: Senior vice president, Board of directors

IFF sets up scientific advisory board to speed innovation
International Flavors and Fragrances (IFF) has set up a scientific advisory board, with the aim of broadening its scientific knowledge and accelerating innovation at the firm.

The board is led by IFF’s senior vice president of research and development, Dr. Ahmet Baydar, and includes five top international scientists: Steven Ley​, head of chemistry at the UK’s Cambridge University; Cheryl Perkins​, former senior vice president and chief innovation officer at Kimberly-Clark; Thomas Sharkey​, Michigan State University chair of biochemistry and molecular biology; Leslie Vosshall​, molecular neurobiologist, trained in biochemistry and with expertise in olfactory receptors and perception; and Brian Willis​, former senior vice president of R&D and board member at Quest Flavors and Fragrances.

“We have an excellent R&D team but…we wanted to broaden our perspectives,”​ Baydar told FoodNavigator-USA.

He described the scientific advisory board (SAB) as “global technical experts and also people who have connections in the area of R&D.”

The idea of bringing outside experts together has been in the pipeline for the past 18 months to two years, Baydar said, with the aim of providing external perspectives, raising scientific issues, and identifying appropriate research partners.

IFF chairman and CEO Doug Tough said in a statement: “The addition of this high-quality SAB to our R&D group will help us develop innovative solutions in our flavors and fragrances business and better serve our customers’ needs. We anticipate that it will give us strong competitive advantage not only by tapping into the minds of the board members, but by leveraging their access to a global network of academics, high-level industry members, and their associates.”

The SAB met for the first time last week, and plans to meet about once a quarter, Baydar said.

Related topics: Markets, Flavors and colors

Related news

Related products

show more

Clean-label flavor enhancement and sodium reduction

Clean-label flavor enhancement and sodium reduction

Salt Of The Earth LTD | 01-Jul-2020 | Application Note

Mediterranean Umami is a mixture of plant extracts rich in umami flavor compounds and sea-salt. It is an all-natural and clean-label solution for flavor...

REAL Eggs Integral Role in Baking White Paper

REAL Eggs Integral Role in Baking White Paper

American Egg Board | 06-Oct-2019 | Technical / White Paper

By enhancing ingredient statements, REAL Eggs contribute to gold standard quality. In a world where consumer expectations evolve at sometimes dizzying...

Enhancing Bakery’s Appeal

Enhancing Bakery’s Appeal

Bunge Oils | 23-Sep-2019 | Technical / White Paper

Many of the attributes consumers love about bakery are determined by the type of fat bakers use. Some initial PHO substitutes did not fully meet sensory...

Related suppliers

Follow us


View more