October 2011/Prepared Foods -- Bell Flavors & Fragrances served up its fourth annual Flavorology event in May at the Chopping Block in Chicago. Flavorology is a gathering of Bell’s R&D, application specialists, industry chefs and key customers, where new flavor concepts and technologies are unveiled. Bell’s savory flavorists showcased reaction-based flavor systems that deliver premium profiles to improve beef flavors with newer flavor notes in the natural category. They also showcased a “chef’s choice collection” of allergen-free sauces, such as fish, soy and oyster sauces, as well as a line of masking flavors for commodity ingredients, like vanilla, honey and cocoa. Bell Flavors & Fragrances, www.bellff.com pf