Bell Flavors & Fragrances showcased its take on innovative culinary flavors during the 2019 Research Chefs Association (RCA) Expo this March in Louisville, Ky. 

Bell chefs and flavorists developed a wide range of flavor combinations for beverage, sweet and savory dishes. Tasting samples included an Aged Cider Mint Julep, Colonial Pound Cake, and Kentucky Rabbit Ricotta Toast.

“Displaying at the RCA Expo gave us a great opportunity to network with our colleagues and other culinary-focused R&D professionals,” says Aaron Rasmussen, corporate chef at Bell’s Northbrook, Ill., headquarters. “The show allows for us to be creative, showcase our knowledge of trends and innovative flavor combinations and have some fun.”

“This year, we featured flavors inspired by our 2019 Spark trends booklet. One specific trend that we highlighted is called ‘Roots of America’ that showcases recipes and flavors common in pre-1900s America,” Rasmussen adds. “With the show being in Louisville, we drew from the local history of bourbon as well as grown and foraged ingredients to guide our creations. Two of the delicious dishes we featured include a traditional recipe of semi-sweet rice-based Madeira and orange blossom pound cake as well as a whiskey grain ricotta-rabbit toast with malted rye, hints of smoked oak, ramps, wild mushrooms, sorghum, and serviceberry.”

Bell Flavors and Fragrances, Inc. is a leader in the flavor and fragrance industry. With 11 manufacturing plants across the globe, as well as over 40 sales offices around the world, Bell has the ability to create the flavor, fragrance, or botanical for any application. 

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