When you walk into your local supermarket, almost everything you see with the exception of produce and some of the meat bears the mark of the flavor industry.

"Everything edible has flavor in it,'' says Jessica Michaels of the Greater Cincinnati Chamber of Commerce economic development department.

Despite its prevalence, the close-knit flavor industry keeps a low profile - firms don't talk about what flavors they're developing for which companies.

Because they often develop flavors for competing food and beverage makers, confidentiality is critical, says Michael Ponder, president of Wild Flavors Inc. in Erlanger.

Flavor creation involves a lot of chemistry, mixing the right combination of natural and/or artificial ingredients to come up with the taste a client wants, but there's also a dash of artistry involved.

"The work of flavor technologists is about 70 percent science and 30 percent inspiration,'' says Victor Levey, consultant to Degussa Fruit and Flavors in Woodlawn.

- Mike Boyer