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Flavor is where chemistry meets memory. We sat down with Dawn Riviere to discuss how Aromatech navigates the evolving landscape of taste. From clean label requirements to the technical challenges behind plant-based beverages, she shares why modern flavor sales relies on consulting rather than transactions.
What initially drew you into the world of flavor sales, and how did your journey with Aromatech begin?
Flavor sits right between science and emotion. One small aromatic tweak changes everything. I started on the product side and realized I enjoyed the conversations behind the products, helping people shape an idea into something you can actually taste.
Aromatech felt like the right place to do that. The team works collaboratively, creatively, and with technical depth. It matched how I like to work: hands-on, solutions-driven, and curious.
The flavor market is evolving fast. What trends define how you approach customers today?
Clean label is now table stakes. The real action is around functionality, authenticity, and products that support wellness without tasting like homework.
My approach focuses on helping customers hit that balance: better-for-you without compromising on taste. That is where the success happens.
Selling flavor blends science and storytelling. How do you bridge those two worlds?
I translate. I start with the story and the emotion the brand wants the consumer to feel, then connect it back to the chemistry that gets us there.
I explain the “why” in a way that sticks. Clear, simple, and grounded in reality.
An example of a customer challenge that became a success story?
We worked on a plant-based beverage that had strong off-notes. It had great nutritionals but a tough sensory profile. We reworked it with masking, layering, and a flavor system that fit the brand’s identity.
It went from a problem product to one of their strong performers. Projects like that prove the technical side matters as much as the creative side.
What makes Aromatech’s customer relationships unique?
Aromatech takes a true partnership approach. We get involved early, collaborate closely, and stay engaged through scale-up.
Because we are privately owned, we move quickly and think long-term. We prioritize building something that is right for the brand and sustainable for the future.
Biggest misconceptions about selling flavors?
Taste is the finish line, but the job is primarily technical problem-solving, stability, solubility, processing, and regulatory work.
Flavor sales is consultative. You help a team bring something to life through collaboration. The team here is excellent.
How do sustainability and transparency influence West Coast conversations?
West Coast brands are often early adopters. They want the full picture regarding sourcing, process, and environmental impact.
We spend time talking about flavor notes and how the flavor fits into their values. Transparency and responsible sourcing are part of the product’s identity.
Your favorite part of the job, and what keeps you inspired?
My favorite part is the moment a customer tastes a prototype using our flavor and it clicks. You see the idea becoming real.
The variety keeps me inspired. Every brief is different, and every category has a new challenge. You learn constantly in this industry, and I like jobs where I have to stay sharp.
One piece of advice for someone entering flavor sales?
Stay genuinely curious. Ask questions, taste everything, and learn the “why” behind what works.
This field rewards people who want to understand the science and connect it to the story. If you are curious and collaborative, you will thrive.
