Flavor | Perfumer & Flavorist

SIMPPAR 2026 served as a platform for new and notable fragrance materials.

SIMPPAR 2026: The Ingredients Shaping Fragrance’s Next Chapter

Fruity captives, next-generation musks, essential oil blends and more stole the show in the south of France.

Elevating the Taste Experience with BioSymphony™

Elevating the Taste Experience with BioSymphony™

Designed to meet growing consumer demand for natural, clean-label ingredients, BioSymphony™ is an innovative portfolio of natural flavors crafted directly from nature’s finest ingredients.

From Piña Colada to Electric Daisy: The New Faces of Gourmand Scents and Flavors

Effects that expand the boundaries of flavor and fragrance creation.

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Derived from the wood of Japanese cypress (Chamaecyparis obtusa), Seikodo Ishida Co., Ltd.’s hinoki oil is a distinctive natural ingredient that combines a fresh coniferous character with warm woody depth and strong sustainability credentials.

From Sacred Cypress to Barrel-Aged Oak: Woody Ingredients Branch Out Across Flavor and Fragrance

Elevating the Taste Experience with BioSymphony™

Elevating the Taste Experience with BioSymphony™

'Aroma: Perception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to refer to the combination of sensations resulting from stimulation of the entire nasal cavity.'

From "Absolute" to "X-Free Essential Oil": IOFI Launches Global Flavor Glossary to Bring Consistency to an Increasingly Complex Industry

Texture may be capturing consumer attention first, but flavor remains essential to repeat purchase. The challenge is that flavor systems can no longer be developed in isolation. Success increasingly depends on how flavor performs within a specific textural architecture.

Texture Takes the Lead: Mondelez Signals a New Era Where Mouthfeel Outranks Flavor

Elevating the Taste Experience with BioSymphony™

Elevating the Taste Experience with BioSymphony™

Designed to meet growing consumer demand for natural, clean-label ingredients, BioSymphony™ is an innovative portfolio of natural flavors crafted directly from nature’s finest ingredients.

'Caura tonka is naturally high in coumarin because of the environment in which it grows,' says Avilan CEO Julio Quintero.

Beyond the Origin Story: Avilan’s Julio Quintero on Wild-Harvested Naturals, Traceability and the Future of Direct-Origin Sourcing

"Our competitive advantage lies in the combination of traceability, sustainability, and the strength of our relationships across the supply chain."

BFI’s operations will remain in Chicago, and the existing team will continue supporting customers following the transaction.

FlavorSum Deepens Beverage Reach with Beverage Flavors International Acquisition

BFI’s operations will remain in Chicago, and the existing team will continue supporting customers following the transaction.

Research suggests that odors below the threshold of conscious detection can still shape perception, influence behavior and alter emotional responses.

The Invisible Influence: Why Subthreshold Odors Deserve More Attention

Seemingly innocuous components can elevate a product, but they have the potential to tarnish it too.

The launch comes as major beverage brands experiment with cream soda, strawberries-and-cream, and ice cream-inspired flavor profiles, signaling broader momentum behind the trend.

Creamy Craze: I.T.S Unveils Natural Flavors for the Next Wave of Indulgent RTD Drinks

The collection aims to help brands capitalize on consumer demand for nostalgic and comforting flavor experiences.

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New Ingredients for Formulation

New Sigma-Aldrich® brand aroma chemicals available for your formulations.

Consumers' proactive approach to health is unlocking vast market opportunities, but it comes with a dramatic twist for product formulators. For decades, flavor was an uncompromisable king; however, today's health-conscious public is opening the door to distinct sensory trade-offs.

The Sweet Compromise: How the Longevity Boom Is Rewriting the Rules of Flavor Development

For decades, flavor was an uncompromisable king; however, today's health-conscious public is opening the door to distinct sensory trade-offs.

The new portfolio additions span beverages, dairy alternatives, meat applications, bakery and plant-based foods, with innovations designed to improve taste, texture, solubility, yield and formulation flexibility.

ADM Expands Plant Protein Push With Eight New Soy and Pea Innovations

“Consumers now want more variety, functionality and choice than ever before.”

Scope 3 pressure is reshaping the future of flavor and fragrance—and the companies that move first will define the next era of sustainable innovation.

BASF Webinar: The New Carbon Playbook for Flavor & Fragrance

This is a must-attend session for understanding how climate targets are becoming competitive advantage.

Using an advanced all-optical imaging and optogenetics platform in awake mice, researchers found that the olfactory bulb rapidly filters incoming odor information within the first 30–40 milliseconds of a sniff, preserving odor identity while suppressing later, more concentration-dependent signals.

New Mouse Study Reveals the Brain’s 'Temporal Filter' for Odor Identity and Why Concentration May Matter Less Than Timing

Odor perception may be governed less by static receptor maps and more by dynamic temporal coding across neural networks.

A technical role is centered on personal output and problem-solving. A management role is centered on people. It requires setting direction, giving feedback, managing performance and creating an environment where others can succeed.

[VIDEO] From Bench to Boss: Why Technical Experts Struggle in Management Roles

If someone is excellent at their job, managing people is the natural next step. It often isn’t.

Unlike traditional dairy replacers focused primarily on sweetness or creaminess, HaseMilk is engineered to mimic both the external and internal flavor characteristics naturally present in milk fat.

T. Hasegawa Targets Dairy-Free’s Biggest Weak Spot With HaseMilk Launch

Consumers criticize many plant-based products for thin texture, chalkiness and lingering off-notes.