bell flavors
An ice sculpture marks Bell Flavors and Fragances' ceremony celebrating 100 years of business. Photo by Crystal Lindell.

The thermometer hit 100° F in Chicagoland on July 25, but the temperature wasn’t the only thing that sizzled that day.

Northbrook, Ill.-based Bell Flavors and Fragrances hosted a centennial anniversary bash for more than 325 guests, which included customers, suppliers, employees, public officials and media.

Held at the Marriott Lincolnshire Resort in Lincolnshire, Ill., the event featured dinner and dancing as well as presentations by Jim and Raymond Heinz, co-presidents.

In addition, guests saw a videotape of U.S. Representative Robert Dold  (R – IL) congratulating the company’s historic landmark before Congress. Northbrook Village President Sandra From also presented the company with congratulations, noting that the village had passed a resolution honoring the company’s milestone as well as its contribution to the community.

 A short film detailing the company’s beginnings ─ William Bell, a flavor chemist started the company in Chicago in 1912  ─  as well as its eventual acquisition by Edward Heinz in 1967 and subsequent growth since provided guests with an overview of the company’s history.

Today, Bell Flavors & Fragrances has seven manufacturing facilities (Illinois, New York, Brazil, China, Canada, Mexico and Germany), research and development operations in 10 countries and sales offices in 40 countries. It employs 1,200 people globally. The company produces more than 6,000 flavors and 5,000 fragrances for a broad range of uses in the food, beverage, tobacco, cosmetic, household, personal hygiene and pet food industries.

Among the many guests present, several confectionery industry notables joined in the celebration, including Bill and Joanie Kelley from Jelly Belly Candy Co., Jim Buffardi from Ferrara Candy Co., Mark Puch from Primrose Candy Co. and Kirland Vershaw and Pat Hurley from Spangler Candy Co.