Obviously, market drivers in Tianjin, China, are completely different from those in Oak Brook, Ill. In today's environment, it is not unheard of for a flavorist in Philadelphia to work with an associate application specialist in France to develop a food product that will be manufactured in Spain to be exported for sale in China.
Two different types of flavor systems have evolved—localized and globalized. The local system is developed to target the taste preferences of a particularly defined region. As the geographic area of this market increases—adding more-diverse cultures and taste history (becoming more global)—decisions must be made on how to develop the correct blend.