Experimenting with salty ingredients and chocolate around the turn of the century, Heston Blumenthal, the chef of The Fat Duck, discovered that caviar and white chocolate are a perfect match.[2] To find out why, he contacted François Benzi of Firmenich, the largest privately owned flavor house in the world. By comparing the flavor analysis of both foods, they found that caviar and white chocolate had major flavor components in common. At that time, they created the hypothesis that different foods will combine well together when they share major flavor components, and Foodpairing was born.[3][4] In 2009, the Flanders Taste foundation organized a gastronomic symposium, "The Flemish Primitives", completely dedicated to Foodpairing.[5]