About me
Biography:
Steve Pringle currently holds the position Managing Director Vigon International / Azelis F&F Americas. Prior to this he spent 6 years with Takasago in the role of VP Global Mint & Sensates® Group where he led the development of new Sensates® and their novel applications in flavor system. He has over 25 years chemical industry experience (none of which involved calling out the fire brigade or accidentally gluing a fume cupboard shut). For close to the last 20 years he has been involved in the world of flavor and fragrance ingredients. As well as authoring the chapter on Cooling in the book “Chemesthesis : Chemical Touch in Food & Eating” (McDonald, Bolliet & Hayes, Wiley Blackwell, 2016 – available from all good bookshops and some bad ones) he has also had various streams of consciousness published in Perfumer & Flavorist on topics as wide ranging as Natural products to Synthetic solutions and Innovation.
He has a PhD in Liquid Crystal Chemistry from the University of Hull, UK but doesn’t like to talk about it.