How COVID-19 has impacted food flavors & ingredients

As President and CEO of Blue Pacific Flavors, Donald Wilkes has more than 40 years of experience in the food and beverage industries through his work in innovative food flavor development in the Americas, Asia and Europe. Donald founded privately-held Blue Pacific Flavors, Inc. in 1993 and the company’s 100% wholly owned manufacturing facility and flavor and product development laboratory, Blue Pacific Flavors Suzhou Co, Ltd in Suzhou China in 2005.  He is the President-elect for FEMA (Flavor and Extract Manufacturing Association) starting in May 2020 to May 2021 and currently is a Board member for FEMA.  Donald represents the Far East as a Board member of  IOFI (International Organization of Flavor Industry) and is Board Liaison to IOFI APAC region and ICB ( IOFI Communications Board).  He is a Professional Member of the Institute of Food Technologists, American Association of Cereal Chemists and a member of the Chemists Club in New York. He sits on New Hope Media Publication’s Functional Ingredients magazine advisory committee.  Donald has been a featured columnist in food and beverage trade magazines and has been quoted as an industry expert resource on food service, retail flavor trends, beverages trends and biotechnology in top-tier consumer and business publications such as the Wall Street Journal, The New York Times and Entrepreneur magazine.