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Unformatted text preview: ral smoke flavor.” A firm called Red Arrow Products Company
specializes in smoke flavor, which is added to barbecue sauces and processed meats. Red Arrow manufactures natural smoke flavor by
charring sawdust and capturing the aroma chemicals released into the air. The smoke is captured in water and then bottled, so that other
companies can sell food which seems to have been cooked over a fire.
In a meeting room at IFF, Brian Grainger let me sample some of the company’s flavors. It was an unusual taste test; there wasn’t any food
to taste. Grainger is a senior flavorist at IFF, a soft-spoken chemist with graying hair, an English accent, and a fondness for understatement. He
could easily be mistaken for a British diplomat or the owner of a West End brasserie with two Michelin stars. Like many in the flavor
industry, he has an Old World, old-fashioned sensibility which seems out of step with our brand-conscious, egocentric age. When I suggested
that IFF should put its own logo on the products that contain its flavors — instead of all...
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- Spring '08