Additionally, the materials and chemicals that a flavorist utilizes for flavor creation must be safe for human consumption.
[1] In the United States, there is the Society of Flavor Chemists, which meets in New Jersey, Cincinnati, Chicago, and the West Coast 6 to 8 times a year.
To be an associate member, applicants must be either a full-time creative flavourist with at least four years' experience, a flavour application chemist, or a food technologist responsible for flavour blending, assessment, and evaluation for a period of at least five years, or a person of such standing in the flavour-producing or using industries as satisfies the Membership Committee that he/she is eligible for membership.
[5] Robert (Bob) Reinhart developed a technique in the manufacture of Cap'n Crunch, using oil in its recipe as a flavor delivery mechanism — which initially presented problems in having the cereal bake properly.
[6] Having arrived at the flavor coating for Cap'n Crunch, Low described it as giving the cereal a quality she called "want-more-ishness".
"[3] At Arthur D. Little, Low had also worked on the flavors for Heath,[7] Mounds and Almond Joy candy bars.