Takasago forms partnership with Byron A. Carlson
17 Jan 2018 --- Takasago International Corporation, a leader and supplier of flavors and fragrances in the US, has announced its partnership with Byron A. Carlson, Inc., a food ingredient sales organization. This partnership expands Byron Carlson’s ingredient portfolio to now include Takasago flavors and expands Takasago’s customer portfolio in the food and beverage industry.
Through this partnership, Byron Carlson’s customers will receive convenient access to Takasago’s extensive flavor portfolio and capabilities.
Walter Crawley, Marketing, Flavor Division at Takasago told FoodIngredientsFirst: “As a flavor supplier to some of the world’s largest food and beverage manufacturers, Takasago prides itself on its ability to create world-class flavors and provide ultimate service to our customers.”
“The recent partnership with Byron A. Carlson, Inc., with their long history of exceptional service, will provide Takasago the opportunity to expand its customer reach in the food and beverage industry without compromising quality and service.”
Byron Carlson will provide their customers with the opportunity to work directly with Takasago’s consumer-preferred flavors and solutions, according to Crawley.
Kim Touzeau, BA Carlson also stated: “This partnership will help us deliver even greater value to our customers, by supplying the finest ingredient solutions from Takasago. The Takasago portfolio of flavor and technology products complements the other supplier product lines historically offered by Byron A. Carlson, Inc. and this partnership will allow our customers to explore more options as they work on product development and innovation.”
“Utilizing our sales team, Takasago will benefit from our relationships to broaden its reach in various market segments in an efficient way. We are proud to represent Takasago and we have high hopes that our customers in the bakery, snack, beverage and confectionery segments will want to learn more about Takasago’s capabilities in the coming year,” she told FoodIngredientsFirst.
By Elizabeth Green
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