The two founders, Mark Black and Jean-Paul Schirlé-Keller, have extensive experience in flavor and fragrance analytical chemistry, as well as expertise in food science and food product development. Both founders have spent the majority of their academic and professional careers working on the development, manufacture and use of flavors in food and consumer products industries. 

Mark Black As Principal Scientist at General Mills and Pillsbury, Mark provided technical expertise on flavor-related needs for all business units. He lead the development of the Pillsbury technical flavor program that covered all aspects of flavor, including vendor management, flavor selection, and flavor quality issues. Mark was an invited speaker at the International Vanilla Conference in 2003. Earlier success includes his role as technical manager for the commercialization of FlavorCell® encapsulated flavors at McCormick. Mark earned a Ph.D. in Food Science at Cornell University.

Jean-Paul Schirlé-Keller Jean-Paul established and operated the flavor analysis lab at Pillsbury, where he lead long-term research and provided flavor troubleshooting support. He has extensive knowledge of flavor analytical techniques. Jean-Paul completed a Ph.D. in Flavor Chemistry under Dr. Gary Reineccius at the University of Minnesota. His studies focused on the interaction between flavor and different food matrices.