Bell Flavors & Fragrances to Showcase On-Trend, Globally Inspired Flavors at the 2024 Sweets & Snacks Expo
Annual Consumer Trends Program & Global Flavor Explorations Featured in Brand’s Presence on the Show Floor and the Trends & Innovation Stage
NORTHBROOK, Illinois – April 25, 2024 – The 2024 Sweet & Snacks Expo, hosted by the National Confectioners Association, returns with a theme that’s more ‘Big & Bold’ than ever before. The tradeshow will take place at the Indiana Convention Center in Indianapolis, IN from May 14-16, 2024, bringing together thousands of manufacturers, retailers, and suppliers in the confectionery and snack industry for unique insights, cutting-edge product innovations, and powerful connections.
Bell Flavors & Fragrances, Inc. (Bell) will join nearly 200 exhibitors at the Supplier Showcase from May 13-14 and hit the Trends & Innovation stage alongside presenters during eight must-see education sessions.
Trends & Innovation Stage:
Explore ‘Hot’ Flavor Trends in Sweet Treats
Join Vice President of Marketing & Industry Affairs, Kelli Heinz and Senior Director of Marketing, David Banks, as they hit the Trends & Innovation Stage on May 15 at 1 pm ET and May 16 at 11 am ET to reveal Flavor Trends in Confections. This discussion will explore novel and soon-to-be-big trends in confectionery, with a focus on global and regional consumer behaviors influencing these trends and how different generations respond to new flavors in the marketplace.
“Trends we are seeing this year encompass products that play off popular culture fads and a return to the classics. These provide consumers a small indulgence or sense of security that comes from enjoying the regional and nostalgic treats from their youth. At the heart of confectionery trends lie two core elements – renovation and innovation. Whether it’s renovation of the classics to make products better for you with cleaner label ingredients, colors, and added benefits or innovation by adding a modern twist or brand partnership, the industry has the key ingredients to drive consumer engagement.”
– David Banks, Senior Director of Marketing
For more information on this must-see session, click here.
Attendees will have the opportunity to engage in five tastings, each spotlighting one of Bell’s five global consumer Macro Trends as part of their Spark–Ignites Creativity, Inspires Senses® Platform:
“It’s always a treat to present Bell’s Spark Trends to the attendees of the Sweets & Snacks Expo. Our Spark Trends platform not only identifies what’s up and coming for flavor trends, but identifies what’s at the root of Macro and Micro trends impacting the confectionery industry as a collective whole. Each Macro trend presented will be supported by a unique tasting, so be sure to catch one of the presentations!”
– Kelli Heinz, Vice President of Marketing & Industry Affairs
Supplier Showcase (Booth #3405):
Embark on a Flavor Adventure with Bell
Bell joins nearly 200 exhibitors at the Supplier Showcase on May 13 from 1-5 pm ET and May 14 from 9 am – 1 pm ET. Attendees can visit Bell Flavors & Fragrances at booth #3405 to explore innovative flavor trends and discover taste technology solutions (e.g., sugar reduction, flavor masking) that elevate confectionery, bakery, ice cream and savory snack portfolios. Bell’s cross-functional experts, including Sales, Sweet Applications and Marketing, will be onsite to discuss a tailored approach to pushing product development boundaries with taste.
To schedule an in-person appointment with our experts in advance of the show, reach out to info@bellff.com.
About Bell Flavors & Fragrances:
Bell Flavors & Fragrances, Inc. is a leading supplier of flavors, fragrances, botanical extracts and ingredient specialties to the food and beverage industry, as well as the household care and personal care industries, offering over 110 years of exceptional customer service and experience. Bell has 11 manufacturing plants worldwide including the United States, Canada, Mexico, Colombia, Brazil, Germany, India, Singapore, and China, with sales offices in more than 90 countries. Bell’s global presence allows flexibility in the world marketplace while constantly responding to emerging industry trends with solutions that bring added value and business opportunities to our customers. www.bellff.com
Bell Flavors & Fragrances – Get in touch with taste.®
About the National Confectioners Association:
“The National Confectioners Association (NCA) is the trade organization that promotes the unique role of chocolate, candy, gum and mints in a happy, balanced lifestyle and the companies that make these special treats. Through advocacy and regulatory guidance, communications, industry insights, and retail and supply chain engagement, NCA helps create an environment that enables candy makers to thrive.” www.candyusa.com
Benjamin Stanley, CRC has been promoted to Director of Sweet Applications at Bell’s global headquarter in Northbrook, IL. In his new role, Ben will continue to grow Bell’s Sweet Dairy business and serve as lead technical support. He will also co-lead a cross-functional team leveraging Bell’s more than 110-year-long intellectual property legacy by curating internal technology capabilities and expanding them to new applications.
Vuk Levakov has been promoted to Senior Director of Beverage Applications at Bell’s global headquarter in Northbrook, IL.
Andrew Petrou has been promoted to Flavorist, Savory Lab Manager at Bell’s global headquarter in Northbrook, IL.
Melissa Scharoff has been promoted to Junior Perfumer and Fragrance Evaluation Manager at Bell’s global headquarter in Northbrook, IL.
Karen Graves has been promoted to Vice President of Shared Technical Services at Bell’s global headquarter in Northbrook, IL.
Susan Payton has been promoted to Vice President of Customer Service at Bell’s global headquarter in Northbrook, IL.
New York Sour Trail Mix
Cocktail Gummy Worms
Spicy Mango Mezcal Tepache Mocktail
Mango IPA Popcorn
Chocolate Stout Oatmeal Bar
Mead Snack Mix
Kiwi Twist + Blackberry Lavender Adaptogen Gummies
Banana Salted Soft Caramels
Tropical Citrus Edible Slime Candy
“As consumers continue to seek out unique flavors and exotic fruits, our extensive line of citrus varietals offers a way for manufacturers to provide authentic taste experiences without the hassle or expense of sourcing these hard-to-find offerings. Our team of Flavorists and Perfumers have gone to extensive lengths to provide flavors and fragrances that take consumers on a journey around the world without leaving the comfort of their homes. We are excited to bring to life an international collection of rare citrus flavors that may never see the light of day due to their short shelf life or availability,” states David Banks, Senior Director of Marketing.
Allan M. Kaplan has been promoted to Chief Financial Officer at Bell’s headquarter in Northbrook, IL. In his 10+ years with Bell, Allan has assumed positions of increased responsibilities, most recently serving as the Vice President of Finance. In his new role, he will oversee Bell’s Finance and Accounting departments, ensuring adherence to corporate accounting policies and procedures, and serve as a member of the Company’s Executive Management Committee.
Cristalle Keane takes on the position of Vice President, Sweet & Dairy; Flavor Creation & Application at Bell’s headquarter in Northbrook, IL. In this new role, she will continue to lead the Flavorist team and drive business development and innovation in sweet and dairy flavor applications.
Chris Warsow has been promoted to Vice President, Savory & Culinary; Flavor Creation, Application & Delivery Systems at Bell’s headquarter in Northbrook, IL. In his new role, Chris will develop strategies for continued growth within Bell’s savory, culinary and delivery systems platforms.
Mauro Batisteza assumes the role of Vice President, International Finance at Bell’s headquarter in Northbrook, IL. In his position, Mauro will partner closely with Bell’s international leaders to support business growth across its 60+ global locations.
Mike Barron has been promoted to Vice President, Information Technology at Bell’s headquarter in Northbrook, IL, leading all aspects of Bell’s corporate information systems and technology programs.
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Bell Flavors & Fragrances, Inc. (“Bell”) was recently awarded a silver medal by EcoVadis in recognition of global sustainability achievements. EcoVadis provides holistic sustainability ratings that covers a range of systems including environmental, labor and human rights, ethics, and sustainable procurement. To date, EcoVadis has rated over 75,000 partners worldwide including some of the world’s largest organizations while positively impacting the environment and fostering transparency.
New Horizons: The Union of Imagination & Technology
Tree of Life: United by Cultural Roots
These new facilities are located at Campos Elfseos 385 and will continue to serve not only Mexico City, but the entire region, including other neighboring states such as the State of Mexico, Queretaro and 
It is important to highlight that from this change of address, Bell plans not only to provide closer proximity to its clients in the development of projects, but also to share innovation and knowledge through events, trainings and workshops. “This is a very important event for Bell Mexico, as it reflects the commitment to service and innovation with its customers,” said Daniel Castillo, Vice President of Bell’s International Division.
This is how Bell seeks to be closer to customers, offering personalized attention and faster response times, guaranteeing the quality that distinguishes the company through the SQF certification of the production plant located in Guadalajara, and inspiring innovation thought its SPARK™ platform for the creation offlavors and fragrances that captivate the senses of consumers.
For more on Bell Flavors & Fragrances, visit
Tom Grant assumes the role of Director of Integrated Business Planning and Forecasting. In this new position, Tom will lead demand and operations planning processes for Bell’s Northbrook and Middletown locations in addition to managing the Northbrook Production Planning 
Michael Morrison joins the Flavor Division as a Junior Flavorist. In this role, Michael will support flavor projects and create innovative flavor profiles for Bell’s customers.
Benjamin Stanley, CRC has been promoted to Senior Corporate Chef and Manager of Sweet Applications at Bell’s headquarter in Northbrook, IL. In this new position, Benjamin will continue managing the Sweet Applications Team, including internal and customer projects. He will continue ideating around and promoting innovative flavors for Bell’s Spark Trends and other programs.
MACRO TREND #1 – NEW HORIZONS: THE UNION OF IMAGINATION & TECHNOLOGY
MACRO TREND #2 – NATURE R*EVOLUTION: THE NEW DAWN OF ‘GREEN’ INNOVATION
MACRO TREND #3 – A BETTER ME: A HEALTH-FORWARD LOOK AT THE BEST YOU
MACRO TREND #4 – 360º REWARDS: TANTALIZING CURIOSITIES AND PERMISSIBLE INDULGENCES
MACRO TREND #5 – TREE OF LIFE: UNITED BY CULTURAL ROOTS
Sudachi Snack Mix 
Citrus Slice Gummy Medley: Buddha’s Hand, Calamansi and Blood Orange 
Pink Limoncello Champagne Spritz Mocktail
Ruby Red Grapefruit IPA Popcorn
Kumquat Madeleine
Hibiscus Apple Cider Vinegar Gummy
Renee King joins the Marketing team as a new Director of Marketing focused on the fragrance and botanicals divisions. Renee will create and execute new concepts, business models, and channels to position Bell as an innovator and leader in the flavor and fragrances industries. She will help build the Bell brand in the marketplace, activate new marketing campaigns, expand our marketing reach, enhance product development, and drive strategy around the fragrance and botanical divisions.
Sarah Campbell is Bell’s new Marketing Specialist with a focus on designing, creating, and delivering marketing programs to support expansion and growth of Bell’s services and products. Her role will be an integral part of the development and execution of marketing plans to reach targets, from brand awareness to product promotion. Sarah will work with the R&D and Application labs to prepare customer presentations.
Dirk Vogel joins Bell as the new Senior Marketing Specialist where he will manage the development and execution of projects that support Bell’s key technologies, categories, customers and internal initiatives. Dirk will work cross-functionally to develop, produce and communicate promotional and collateral materials to support sales and proactive marketing programs, while leading customer presentations to clearly communicate Bell’s flavor and fragrance division capabilities.
Lindsay Parks is Bell’s new Marketing Communications and Social Media Specialist. Lindsay will be the main point of contact for all marketing communications and social media activity, and will help manage the development and execution of Bell’s internal and external communications strategies to drive business development efforts at key customers. She will work cross-functionally to develop, produce and communicate promotional and collateral materials to support sales and proactive marketing programs.
Anna Lada joins Bell’s marketing team as a Senior Marketing Specialist. In this role, Anna will utilize secondary data and primary research to develop a deep understanding of the target consumer and leverages these insights to influence Bell’s overall marketing strategy and develop innovative products for our customers. She will help develop and implement strategies to maintain, manage, and grow internal marketing platforms and support external customers in growing their business through innovation and new product development efforts.
Antonia Federsel joins the global Marketing team and Bell family as the new Marketing Specialist in the flavor segment at Bell EMEA. In her new role at the Leipzig facility in Germany, Antonia will drive Sweet & Dairy projects and take care of cross-divisional flavor promotions such as RedSugar and the expansion of the company’s PlantFuture Platform, among others.
Leon Kuttler joins the global Marketing team and Bell family as the new Marketing Specialist in the flavor segment. Based at Bell EMEA, his role as the company’s Marketing Specialist Savory includes working with R&D and the sales team to drive the Savory business forward. Leon will use his expertise and strategic understanding, as well as his creativity, to actively shape the future of the Savory Business Unit in the EMEA region.
Jesscia Kalmring joins the global Marketing team and Bell family as the new Marketing Specialist in the fragrance segment.
Antje Wittich has been with Bell since – 2006 and took over as Head of Marketing in the EMEA region in February 2022.With her knowledge and experience in team leadership, she will drive Bell’s strategic, market-oriented development in the EMEA region together with her marketing team and push the further development of corporate communications in Europe, Middle East & Africa and Vietnam.
Lorenza Perez joins the global Marketing team as a Marketing Coordinator based in Mexico. In this role, she will be responsible for the implementing commercial strategies for the Mexico region, developing presentations, analyzing trends and research, and measuring the results of innovation initiatives, among other activities.
David Banks has been promoted to the position of Senior Marketing Director in Bell’s Northbrook headquarter. His role on the Marketing team is pivotal to creating and executing new concepts, business models and channels to drive Bell’s position as an innovation leader in the flavors and fragrances industries. In this role, he will plan marketing and branding objectives, analyze market trends and recommend marketing and business development strategies, overseeing advertising, press releases, email and social media campaigns and strategies.
Megan Paul has been promoted to the role of Sensory Scientist at Bell’s headquarter in Northbrook, Illinois. In her new role, Megan will lead Sensory work for all Flavor Technology and Internal Formula Management Projects. She will also continue leading Flavor panels to support key flavor and product development efforts.
Noor Abo Alzahb has been promoted to the position of Sales Project Manager, based out of Bell’s Northbrook headquarter. In this role, Noor will be responsible for management and growth for a segment of customer accounts as well as processing incoming requests for potential customers by screening website and telephone inquiries. She will continue to improve the Bell Flavors & Fragrances customer experience through process improvements and working directly with the Flavor and Fragrance sales teams to streamline work flow. Another key responsibility consists of developing relevant reporting. Consequently, her efforts will continue to improve sales activity and win rates. Additionally, Noor will be engaged in Sales Team projects including support for large group meetings and improving the customer experience.
Craig Dunlap joins the Flavor Sales Team as a Global Key Account Manager. In this role, he will manage Bell accounts in the Eastern and Mid-Atlantic regions of the United States.
Jared Hamill joins the Bell family and Flavor Sales Team as a Global Key Account Executive. Jared’s responsibilities will include managing Bell accounts primarily in the Eastern region of the United States.
Lydia Wang joins Bell’s Sensory team as a Sensory Scientist. In this role, Lydia will lead multiple initiatives, including sensory research for Bell’s fragrance projects, sensory descriptors for Bell’s product library and enhancing Bell’s descriptive panel program.
Vegan Al Pastor Bite
Oat Milk Horchata Iced Coffee + Vegan Whipped Topping
Vegan Chocolate Chip Cookie Dough
Lipka boasts nearly three decades of experience in the flavor industry with a focus on developing and duplicating elegantly layered flavors for a variety of markets, including confectionary, chewing gum, and beverages. A trained sensory panelist, Lipka is an active member of the Society of Flavor Chemists (SFC), Chemical Sources Association (CSA), Women in Flavor & Fragrance Commerce (WFFC) and FEMA.
Roberto Olivi is the new Vice President, Fragrance Sales for Bell Flavors & Fragrances, Inc. In his new leadership role, Roberto is responsible for designing and delivering the commercial strategies that will lead the Fragrance sales team to achieve Bell’s revenue and market growth targets, aligned with overall Fragrance Division strategy.
Marvel Fields has been promoted to take over the key role of Perfumery Director. Marvel will assume the leadership responsibilities to further develop and strengthen our creative and innovation strategies. She will also provide guidance to the Fragrance Perfumery and Botanical Labs, while continuing her responsibilities as a Senior Perfumer, as time permits. Reporting to Marvel will be the Perfumery Team and the Botanical and Fragrance Lab Management.
Rose Casanova Gugliotta expands her leadership as Director of Fragrance Evaluation and Applications. In this role, Rose will assume the additional leadership responsibilities of managing both the Fragrance Application Labs and Evaluation.
Renee King joins the Marketing team as a new Director of Marketing focused on the fragrance and botanicals divisions. Renee will create and execute new concepts, business models, and channels to position Bell as an innovator and leader in the flavor and fragrances industries. She will help build the Bell brand in the marketplace, expand our marketing reach, enhance product development, and drive strategy around the fragrance and botanical divisions.
IFT First
Bell F&F is pleased to welcome Kathleen Hoppie to its location in Northbrook, Illinois, as the new Senior Quality Systems Manager. She will be responsible for the development, implementation and auditing of Quality Systems (QS) and Prerequisite Programs related to SQF certification and customer audits. Kathleen provides great depth of knowledge on internal and external auditing, supplier management, and GFSI requirements.
Dr. Thomas Mangos joins the Northbrook Regulatory Team as Director of Regulatory Affairs – Flavors. His initial focus will be on the USDA/New Technology Regulatory product lines while also supporting some of the company’s other Regulatory programs such as Kosher, Halal, as well as Vendor Approval and Control.
Katie Knapp strengthens the Sweet Applications Team in Northbrook with a primary focus on bakery and pastry clients in addition to supporting the broader team on confections and dairy desserts. Katie is a Certified Research Chef through the Research Chefs Association with a degree in Baking and Pastry from the Culinary Institute of America (CIA) in Hyde Park, New York.
Bell F&F has secured Chris Curran for the newly-created position of Director of Human Resources, U.S. Working from the HR Department in Northbrook, Chris reports directly to Maureen West, Sr. Director, Global Human Resources to oversee HR policy and procedures for Bell F&F’s U.S. Operations. He will ensure strategic alignment of human resources policies and programs including talent acquisition, performance management, employee training and development, compensation, change management, benefits and employee relations.
Dr. Rama Rengarajan, PhD has joined Bell as the new Director of Analytical Sciences. He will be responsible for developing, implementing and executing strategic analytical plans for Bell. He will provide Bell’s collaborative teams, both local and internationally, with insights and extensive team buildingcapabilities, drawing on his understanding of Food Science / Physical Chemistry. Rama will lead, co-create and execute new analytical processes, methodologies and upgrade the department as needed for flavor and fragrances analytical needs.
“On top of having been a Director of the Board of the American Society of Perfumers for over a year and leading their social media for three years, I am very proud to have graduated as a full member of this unique group of talented professionals. I also want to thank my mentor Robert Siegel at Bell, who taught me a lot and with whom I love sharing new and innovative ideas about Perfume Creation,” said Delphine Perdon Rupnow.
Thom Heinz has been promoted to the position of Vice President, Vendor Management and Strategic Sourcing. In this new role, Thom will lead Global Vendor Management and Strategic Sourcing initiatives. He will proactively analyze emerging market and industry trends impacting raw material and sourcing strategies. This forward-looking approach will keep Bell F&F ahead of developing market and supply chain issues amid current changes. Thom will collaborate with Business Development and R&D to identify new approved sources of materials using innovative technologies.
Casey Schallert is the new Sr. Corporate Chef at Bell F&F, reporting directly to Chris Warsow, Sr. Director, Flavor Applications/Corporate Executive Chef. Since joining Bell 3.5 years ago, Casey has served in multiple roles with increasing responsibilities on the Culinary Applications Team. Most recently, Casey worked in the role of Corporate Chef during which she demonstrated strong commitment to cross-functional teamwork and technical expertise in flavors.
Sabrina Entwistle has been promoted to the role of Associate Director, Quality Systems. With the new position, Sabrina’s leadership role grows to include all the Quality, Continuous Improvement, and EH&S activities at the Middletown, New York, facility. A main responsibility of this key leadership position is to continue fostering our culture of continuous improvement at Middletown while embracing change management across all quality-related departments.
Ken Beecher now serves in the role of Associate Director, Manufacturing. In this new position, Ken’s leadership is expanding to include all the production activities at the Middletown, NY facility. His main focus lies with exceeding customer satisfaction goals while assuring compliance with employee safety, product quality, food safety and defense, regulatory, as well as employee conduct policies and procedures.
Mike Smith has been promoted to the position of SeniorDirector, Manufacturing-Fragrance at Middletown, NY. Mike will assume additional leadership responsibilities to develop and implement strategies, policies and procedures ensuring that the Middletown facility continues its success in operating effectively and efficiently. He will continue as the Middletown facility leader providing direction and guidance to the on-site team on a day-to-day basis. Mike will oversee continuous improvements at the Middletown facility while guiding change management.
Jake Pupillo has assumed the position of Director, Manufacturing – Flavors at the Northbrook, Illinois, facility. In this role, Jake will assume additional leadership responsibilities to develop and implement strategies, policies and procedures ensuring that the Northbrook manufacturing team embraces change management and operational efficiencies. Jake will continue his responsibilities as the Northbrook manufacturing leader providing direction and guidance to the Liquids, Spray Dry, Extractions, Dry Blending, and Reaction teams on a daily basis.
Zig Polak has been promoted to Senior Manager of Material, Planning, and Logistics – Flavors at Northbrook, IL. Zig will assume additional leadership responsibilities to develop and implement strategies, policies and procedures ensuring that the Northbrook warehouse, shipping and receiving teams operate effectively and efficiently through change management. On a day-to-day basis, Zig will continue his responsibilities as the Northbrook material, planning, and logistics leader providing direction and guidance to the warehouse, shipping, and logistics teams.
Mike Barron has received a promotion to the position of Senior Director, Information Technology. In this key role, Mike will lead the Bell Flavors & Fragrances in-house IT Technical Team in all activities, including programming, network configuration and support, as well as software evaluation, data security and integrity. His team also maintains the company’s IT help desk, and helps employees set up and maintain corporate devices such as computers, laptops and cell phones.
Allan Kaplan is the new Vice President, Finance, and will lead the Accounting Team in all activities, including financial statements, accounts receivable/payable, cash management, cost accounting, fixed assets, corporate accounting, and planning & budgeting. He will lead financial analyses of our overall global business and direct the Accounting Team in annual audit and tax preparation, insuring proper internal controls globally while evaluating pricing levels based on commodity cost movements. Allan will support the Capital Budget and spend process, secure appropriate business insurance, and oversee all other areas within the corporate financial structure.
Theresa Link has been promoted to the newly created position of Director of Cost Accounting. Theresa will lead the financial implementation of our new fully-costed product system. Theresa will also work closely with the Operations Team to evaluate specific direct labor and overhead costs assignable to each type of product produced. The team will also conduct time and motion studies as appropriate, and establish cost drivers for each product category (machine time, number of production processes, etc.) as the basis of certain cost allocations. She will also use this information to calculate appropriate Labor and Overhead rates to assign to each process.
Brian Enriquez is the new Senior Manager, Financial Reporting and Pricing at Bell Flavors & Fragrances based in Northbrook. In this role, Brian will continue to lead the pricing process on new products and formulation changes while working closely with R&D. Once the new Cost Accounting System is in place, his focus will switch from multiples of raw material cost to calculating appropriate margins on fully-absorbed product costs, including direct Labor and Overhead.
Madeleine van Overbeek has been promoted to the position of Senior Financial Analyst at the Northbrook facility. In this role, Madeleine will continue to provide analyses of the business in a variety of financial areas. Since joining Bell in 2019, Madeleine has not only performed valuable financial analyses and financial statement work, but also willingly assisted other areas of Finance when support was required.
2022 Spark Flavor Explorations Start with the Larger Macro & Micro Trends
This regional cuisine combines classic European flavors with Western Asian dishes creating a diverse cuisine filled with strong spicy foods, pickled vegetables and roasted meats.
A dazzling array of diverse and interchangeable flavors spanning 22 countries that captures the true spirit of Latin highlands in the uniqueness that a specific Latin region brings to a familiar, time-honored recipe that could have the same name but taste completely unique due to its local flair.
This diverse Asian Malay street food culture draws from the influential neighboring countries of Indonesia, China and India to bring together rich cultures and flavors showcased in hawker centers, night markets, and coffee shops called kopitiams across Malaysia.
For centuries, coastal communities have included nutritious, delicate and flavorful gifts from the sea and land to develop new culinary paths. Ingredients like sea plants, kelps, coastal fruits/vegetables and unique cooking and fermentation methods have been discovered to create a burst of umami and deep flavor notes in their cuisines.
Indigenous flavors, local folklore and timeless family recipes are bringing consumers back to their roots. Combined with the drive to buy local many Americans are refocusing on themselves and their families, seeking all-natural ingredients with local provenance and rediscovering the cuisines and flavors that created the culinary melting pot we enjoy today.
March 23, 2022 —
Bell is excited to announce the promotion of Emine Pargov to the position of Quality Control Manager. Emine has served in multiple roles of increasing responsibilities within the Quality Department since joining the company seven years ago.
Bell is pleased to announce the promotion of Nicolas Poulin to the position of Production Manager. Nick has served in multiple roles within the Fragrance and Research & Development departments since joining Bell five years ago. Most recently, Nick has served in the role of Analytical Chemist Fragrance Lab Manager and began his career with Bell as a Fragrance Laboratory Technician.
Bell is excited to announce the promotion of Dana Chen to Principal Creative and Commercialization Flavorist. In this role, Dana will focus on commercialization, industrialization/integration, creative technical innovation, and training of junior Flavorists. She will execute projects for Bell’s research and development team, operations, regulatory, and be a key player in communication between R&D, Sales, Operations, Purchasing & Quality.
Delphine Perdon Rupnow named Apprentice Director to The American Society of Perfumers 
Andrew Petrou named Apprentice for the Society of Flavor Chemists
In Daniel’s role, he will pave the way for the development and management of the global commercial organization allowing for the continued expansion of Bell’s international flavor and fragrance business.
Chef Mike joins Bell with an extensive Culinary, R & D and Development career. Prior to Bell, Chef Mike was the Manager of Culinary Innovation at McDonald’s. In this role, he collaborated to bring menu concepts and ideas through a discovery process. While there, Chef Mike maintained up-to-date knowledge of culinary trends and techniques. He collaborated across the organization including suppliers, operations, dietitians, food scientists, marketing, supply chain and senior leadership.
Ben rejoins Bell after starting his career with the company soon after earning his Bachelor of Arts & Restaurant Management from Kendall College. At Bell, Ben held the position of Research Chef – Savory Applications for two years. He left Bell for California and served as a Research and Development Chef for Basic American Foods. Ben then went on to serve as Vice President of Product & Research as a Founding Member of Food Genius. In this role, Ben was responsible for methodology, design and creation of client deliverables. This included menu, culinary trend mapping, menu item price optimization, product concept development and competitive reviews.
Harry comes to Bell with recent experience as and Applications Technologist at Sensient and Applications Scientist at Prinova. He has also held positions at SpiceTec, Prinova, and Glanbia in their Quality Control Departments. Harry also has extensive experience in Culinary Arts while working as Sous Chef at Prairie Landing Golf Club and Stone Gate Conference Center. He holds an Associates of Arts from Elgin Community College in Culinary Arts, an Associates of Science in Chemistry and will soon graduate with a Bachelor’s of Science in Food Science from Kansas State University.
Prior to Bell, Doreen was an IT Business Analyst at Prinova where she was responsible for managing Product Vision and other software projects which involved her in all stages of the global implementation cycle from planning to go-live. She was also responsible for user training, troubleshooting, continuous change management, and user support. At Prinova, Doreen also held numerous Regulatory positions, including Manager of Regulatory and Strategic Systems, where she acted as lead administrator for Product Vision and other quality systems.
Nicole Iwicki has been a key member of Bell’s Sensory & Consumer Insights Team for over eight years. In her new role as SeniorSensory Scientist, she will lead the Flavor Division’s projects and streamline overall Sensory processes.
Jordan Rammelsberg joins Bell’s Culinary and Applications Team as a Research Chef. Jordan comes to Bell from Gamay Food Ingredients in New Berlin, WI where he was a Food Scientist that developed and tested shelf-stable dairy products. Jordan holds a B.S. in Culinology with a Minor in Nutrition from Southwest Minnesota State University. Jordan is an active member of the Research Chefs Association and was the recipient of the RCA Higher Education Scholarship in both 2014 and 2015.
Megan Paul comes to Bell after three years at Trillian Food & Nutrition in Little Chute, Wi, and will serve as a Sensory Technologist. Megan earned her B.S. in Food Science with a minor in Organizational Leadership and Supervision from Purdue University. Megan will lead Sensory Panel scheduling, preparation, and execution for both the Flavor and Fragrance divisions.
Dana Sanza-Chen has joined the Bell Flavor Creation Team as a Senior Flavorist. Dana has 20 years of experience in the flavor industry, creating and duplicating sweet flavors primarily for the beverage market. Dana is an active member of the Society of Flavor Chemists (SFC), holding a variety of positions including Chicago Meeting Coordinator (2013-2014), Membership Committee (2015-2019) and most recently, Membership Committee Co-Chair (2019-present).
Ciara Baloun joins the Bell family as a Regulatory Project Manager at the Northbrook location. Ciara previously spent time in Regulatory at Kerry and Silesia Flavors supporting TTB, Organic and the Non-GMO Project Verification Programs. Additionally, Ciara has experience in flavor quality with certifications in PCQI, HACCP, BRC internal auditing, and food defense programs.
Paul Lai joins the Bell Sensory & Consumer Insights team with nine years of experience in sensory and consumer research, most recently at Kerry. He will lead Sensory & Consumer research projects on the Fragrance side of the business. Paul earned his M.S. andB.S. in Food Science with a double minor in Packaging Science and Horticultural Science from the University of Florida.
Lastly, Bell welcomes Prisca Lumbu to the Regulatory team as a Regulatory Compliance Specialist. Prisca joins the company from Mars Food as a Labeling and Certification Specialist. Prisca holds a BS in Food Science and Human Nutrition from the University of Illinois at Urbana-Champaign.
Cole Charboneau comes to Bell from Perrino & Associates, a sales and marketing consultancy that represents food, beverage, and equipment manufacturers within McDonald’s and other global quick service restaurants. Prior to Bell, he worked at Groupon in a Business Development role focusing on recruiting bars and restaurants to offer promotions on their platform. Cole holds a Bachelors in Finance from Illinois State University.
Casey joined Bell in 2018 as a Research Chef and has over eight years of culinary research and development experience focused in flavor development, ingredient applications and sodium reduction across a large portfolio of products. She holds an Associates in Culinary Arts as well as a Bachelors in Culinary Science from the Culinary Institute of America.
Sandy Yu joined Bell in July of 2014 as a Regulatory Compliancy Specialist working with Bell’s top customers and has been instrumental in training other Regulatory Specialists in procedures and policies for labeling, second sourcing, and other Regulatory demands. Sandy has previous experience working at Newlyweds and Quest (Givaudan). She holds a Bachelor’s in Food Science and Food Operations from Purdue University and participates in the Organic task force and LATAM Regulatory Task force thru FEMA.