New Flavor Professionals Join Symrise N.A.
Culinary, Technology and Sales experts bring experience, talent and creativity to the flavor team
Teterboro, New Jersey, August 24, 2010 – Symrise North America announces new appointments to their flavor team, effective immediately. Harris Levinson, Ron Spaziani, Sherrilyn Tross-Hall and Gretchen Doyle join the flavor team, bringing substantial and varied expertise.
Harris Levinson, Registered Pharmacist, named Senior Food Technologist, Sweet Business Unit
Harris joins Symrise as a Senior Food Technologist with the Sweet Business Unit, reporting to Brian Lettieri, the Unit’s Application Manager. Harris brings 20 years of experience in the pharmaceutical industry with specific expertise in product development, process development and process validation for both prescription and OTC healthcare products. He garnered substantial experience from previous employment at Sterling Health, Bayer, Novartis, GlaxoSmithKline and Shering/Merck.
In his new position at Symrise, Harris will be creating and developing healthcare, food and confectionery product concepts and prototypes to present to customers. From conception to commercialization, he will demonstrate Symrise’s capabilities through his use of flavors and ingredients. Harris will also be available to assist customers in finding solutions to technical challenges.
Licensed as a registered pharmacist in Pennsylvania and New Jersey, Harris earned a BA in Pharmacy as well as a BS in Biology from Temple University School of Pharmacy and Temple University respectively. He has authored articles for pharmaceutical and industry publications.
Ron Spaziani becomes Product Development Chef
Ron brings specialized culinary expertise to Symrise N.A. for the creation of seasoning formulations for brines, rubs and marinades. His responsibilities will also include the introduction of new flavor trends, the development of culinary strategies and the creation of prototypes for customer demonstrations. His talent for combining culinary arts with food science spans a multitude of food categories. Ron will be reporting to Eileen E. Simons, Director, Applications for the Savory Business Unit.
Ron’s professional background includes associations with a foremost food ingredient supplier as well as substantial chef and catering experience. Starting out as a Sous Chef with Prime Management Corporation, Ron moved on to Chef responsibilities at the Sodexho Marriott, James Catering and Ome Catering. He was also the Executive Chef at Guckenheimer and Miracle Catering. His most recent position prior to joining Symrise was Research Chef/Food Technologist at Kerry Ingredients & Flavor. During this employment, Ron participated in a host of prestigious industry workshops. He holds a Bachelors Degree in Food Science and Nutrition from Montclair State University and is currently advancing to his Masters Degree at Montclair in the same area of study. Ron is an active member of the Research Chef’s Association and the American Culinary Federation.
Sherrilyn Tross-Hall hired as Food Technologist
At Symrise, Sherrilyn will be modifying existing products and processes as well as initiating new concepts and methods. She will be focused on current consumer markets and new technology and will be responsible for selecting raw materials and other ingredients from supplier sources. In performing these job functions, Sherrilyn will report to Vincent Kral, Manager, Beverage Applications.
Sherrilyn was a Product Developer at Pepsi-Cola, and then moved on to Associate Chemist positions at Avon Cosmetics and Coty Cosmetics. Her most recent prior experience was with Robertet Flavors where she was a Food Technologist. Sherrilyn graduated from Pace University, Phi Theta Kappa, having earned a BS degree.
Gretchen Doyle comes on board as National Account Manager
As a National Account Manager, Gretchen Doyle will report to Arlene Kobos, Symrise N.A. Vice President, Sales. For 18 years before joining Symrise, Gretchen was a National Account Manager with Kraft Food Ingredients. At Kraft, Gretchen managed key accounts in the Minneapolis area, including General Mills, Michael Foods and Hormel. Prior to her association with Kraft, Gretchen was Territory Manager with Delta Fibre Foods.
Gretchen holds a BS in Food Science from the University of Illinois. She is an active member of both the Institute of Food Technologists and the Research Chef’s Association.
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Symrise is a global supplier of fragrances and flavorings while also manufacturing raw materials and active ingredients for the perfume, cosmetics and food industries.
Its sales of €1.36 billion in 2009 place the company among the top four in the international flavors and fragrances market. Headquartered in Holzminden, Germany, Symrise is represented in more than 35 countries in Europe, Asia, the United States and South America.
Used by manufacturers of perfumes, cosmetics and foods, our products are an inseparable part of daily life. At Symrise we combine an awareness of consumer trends with cutting-edge technologies, focusing on innovative fashion and lifestyle products that have additional practical value for the consumer. Symrise – Always inspiring more…
Emmanuel Laroche, Symrise, Tel.: 201-462-2389