Meet Romi Cimet, Senior Food Scientist

Aimee Beck
5 min readDec 2, 2022

November 27th 2019

Torani Team Member Since: 2017

Previously a food technologist in the frozen food space, Romi started her career formulating pizzas and pastries. But developing syrups and sauces is very different.

We sat down with Romi to talk about her journey transitioning from working in Israel in the baked goods industry to working in the Bay Area in a new category of syrups.

Follow us as Romi shares her journey to mastering the art and science of developing Torani’s innovative flavor profiles.

A Little About Romi

What is your role at Torani?

I am Senior Food Scientist. I help to develop syrups and other products.

How did you come to work at Torani?

First I noticed Torani was at a coffee place I go to. Then I started to see the brand in other neighboring cities, so I was intrigued by this company. When I looked at the website, I noticed that Torani is a family company. I’m a foodie. I love flavors and I love food. That’s one of the main things that drew me to the company — to be able to play with flavors and understand food better, and to create memorable moments for customers.



Aimee Beck

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