The US subsidiary of one of the world’s top flavor companies is expanding its expertise in food and beverage flavor development through the addition of a principal flavorist leveraging more than three decades of industry experience.
T. Hasegawa USA, Inc. announced Mary Maier has joined the company as director of savory technology, where she will oversee the development of food flavors, refine reaction flavor processes and boost production. Maier will serve in the role that was previously held by former Director of Savory Technology, Louise Bone, who retired from T. Hasegawa in 2021.
With a key specialty in the development of savory food flavors, Maier will help grow T. Hasegawa’s portfolio of reaction flavor processes, innovate the category and increase the variety of flavor profiles that the company produces while improving efficiencies, quality and consistency. She will oversee a team of leading flavor chemists at T. Hasegawa’s southern California facilities.
Prior to joining T. Hasegawa, Maier worked extensively in the flavor industry, including starting her career with Cino (now ADM) before transitioning to Givaudan, where she gained experience as a compounder and as a technologist in the flavor lab. For Maier, working in the flavor industry came naturally since her father had a long career as a principle flavorist, creating flavors for a wide range of food applications for large CPG and QSR outlets.
Maier is a graduate of Miami University, Xavier University and Michigan State University, where she holds a master’s degree, JM in Global Food Law. Maier holds Certified status with the Society of Flavor Chemists, which provides certification programs and standardizes the title and profession of flavor chemists.
T. Hasegawa continues to grow the company’s world-class team and is currently accepting applications from other experienced senior flavor chemists to add to its growing R&D and production groups. Visit www.thasegawa.com to learn more.
