Adair will draw on his 27 years of flavor sales experience. He started his career with Ottens Flavors, where he spent six years as Mid Atlantic regional sales manager calling on Kellogg’s, Post, Hershey and other key regional accounts. He was then hired by Givaudan in 1992 and spent 21 years there, starting as an account executive and then moving into the role of global coordinator, calling primarily on Campbell’s Soup Company and White Rock Distilleries.

Adair studied Business Administration at Maryville College and also attended programs in Global Key Account Management at University of Pennsylvania Wharton School of Business and University of Michigan Ross School of Business Negotiation Training. At Takasago, Adair reports directly to Brian Buck.

Dunn brings to Takasago substantial experience in mint and oral care. She began her career at Noville, Inc. where she worked as a flavor evaluator and then as a senior flavor technologist. After 10 years, she moved to Firmenich to work first as a marketing/flavor development manager in oral care, and then became the senior regional category manager for oral care. In her new role at Takasago, she has been called on to expand and grow Takasago’s North American business. Her role will be a new hybrid format covering some direct sales responsibilities as well being involved in sales support functions.

She has a Bachelor of Arts degree from the College of Wooster, in Wooster, Ohio. Dunn is based in Rockleigh, N.J., joining Takasago’s Sensoral Center team.