Flavor | Perfumer & Flavorist

With portions shrinking dramatically—some consumers reporting a shift from three or four chapatis to one or two, or from multiple bowls of rice to half a bowl—the sensory and nutritional payoff of each bite becomes increasingly important.

GLP-1s Are Changing What “Good Taste” Means

There is an opportunity to engineer better-balanced flavor experiences that deliver satisfaction without overwhelming altered sensory perceptions.

The current µBites formulation still relies on conventional additions: after the yeast produces the core ingredients, researchers add fiber, starch and sweetener, then use a 3D printer to form the mixture into cookies.

Yeast Turns Plastic Waste Into a Better-Tasting Cookie

Baker’s yeast has been engineered to produce vanilla flavoring from plant biomass, giving the otherwise highly unconventional cookie a familiar sensory profile.

Descriptions of individual molecules may provide useful information about how those molecules will contribute to the perceived similarity or difference between mixtures.

Monell Researchers Help Build a New AI Framework for Predicting How Smells Mix

Can a machine understand whether two complex smells will be perceived as similar?

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Sclareol is an important intermediate used to produce amber fragrance ingredients, including dsm-firmenich's Ambrox Super. dsm-firmenich says it holds patents and proprietary know-how covering sclareol production and related derivatives, and is seeking to protect those rights as biotech-based production becomes increasingly important to the fragrance industry.

dsm-firmenich Files China Patent Case Over Biotech Sclareol Production

7 Up Lime Lemon Hero Photo

7UP Puts Lime Front and Center in Flavor-Focused Brand Overhaul

The sweet, balsamic elements of natural vanillin ex vanilla beans would complement all vanilla profiles, from creamy French vanilla to beany vanilla Madagascar type, while it would provide additional complexity to variety of brown flavors, like caramel and chocolate.

From Vanillin to Pyrazines: A Deep Dive into Natural Aroma Ingredients Shaping Modern Flavor Design

Notably, 41% of Gen Z and 40% of millennial non-drinkers say they feel comfortable in social situations without alcohol while others are drinking; this sentiment is also shared by 48% of Gen X and 66% of baby boomer abstainers.

Beyond the Buzz: How Sensory Advancement Is Redefining the Low/No Alcohol Revolution

Rose Meets Honey: Why 2-Phenyl Ethanol Is a Flavor Staple

From fermented to berry flavors, this material drives authenticity and complexity.

Rather than simply replicating traditional alcoholic drinks, flavor development is increasingly focused on creating layered, contemporary profiles that deliver complexity, refreshment and sensory depth without relying on alcohol itself.

The New Rules of Flavor in Low- and No-Alcohol Drinks

RTD and spirits-style applications are being reinvented with layered, contemporary profiles.

For flavorists and product developers working across milk, cheese, yogurt and plant-based alternatives, navigating this landscape requires balancing strict functional demands with a non-negotiable prerequisite: taste remains the primary driver of consumer purchase decisions.

Formulating the Future of Dairy: 4 Essential Mandates for Product Developers and Flavorists

PLUS: New Dairy Flavor (and Fragrance) Tools.

Canned cocktails are just one manifestation of the shakeup reinventing RTD beverage alcohol.

From Spritz to Sizzle: Flavor-Forward Innovation Reshapes the RTD Alcohol Boom [Forward Thinking]

Flavor-forward innovation is shaping the RTD landscape, spanning spritzes, tea cocktails, nostalgic hard sodas, elevated RTS formats, tequila drinks, and next-gen beer and flavored malt beverages.

Most healthier-formulation projects fail not on nutrition but on sensory outcome, because the ingredients being reduced were doing far more sensory work than their labels suggest.

The Reformulation Paradox: Making Food Healthier Without Losing the Taste

Cutting sugar, salt and fat is the straightforward part. Rebuilding the sensory experience that keeps consumers coming back is where reformulation succeeds or fails, and where the role of the flavor house is quietly changing.

Bringing more than three decades of global leadership experience in the food, beverage and health sectors, Shewchuk will oversee Kalsec's global commercial strategy, customer experience and growth initiatives across the Americas, EMEA and APAC.

Kalsec Names Greg Shewchuk Chief Commercial Officer to Drive Global Growth

Kalsec is strengthening its commercial organization while expanding innovation support for beverage manufacturers in an increasingly competitive market.

The EFEO 2027 board gathered with various other attendees.

[PHOTOS] EFEO Meeting Report: Essential Oils Industry Rallies Ahead of 2029 Regulatory Deadline

'[R]etaining this next generation will depend on continuing to position flavor science as a field where individuals can combine scientific excellence with creativity and real-world impact, shaping how consumers experience food in ways that improve both health and sustainability,' says John Savage, IOFI president and president and CEO of Taste at Kerry.

Leading Through Change: Kerry's John Savage on IOFI, the Future of Flavor and More

"The industry must continue pushing for international coherence, but also remain operationally agile in the face of divergence."

By combining Arzeda's protein engineering platform with Mane's manufacturing footprint and flavor expertise, the companies aim to deliver a scalable, cost-competitive natural sweetening solution for food and beverage manufacturers seeking to reduce sugar without compromising taste.

Mane Locks Up Exclusive Global Rights to AI-Powered Reb M

Mane will oversee production, formulation, application development and global commercialization of ViaLeaf Reb M.

The deal establishes FlavorSum's new West Coast Innovation Center in Brea, California, expands its North American manufacturing footprint and adds powdered flavor capabilities to complement its existing strengths in beverages, bakery, dairy, sports nutrition, gummies and better-for-you applications.

FlavorSum Expands Again, Acquires S&S Flavors to Add West Coast Innovation Hub and Powdered Flavor Expertise

FlavorSum continues to broaden its technical expertise, geographic reach and application capabilities.

For decades, the flavor and fragrance industry has operated within a relatively stable classification system. Ingredients were broadly categorized as natural extracts, fermentation-derived materials or synthetically produced molecules. These distinctions were largely sufficient when production routes were clearly separated and molecular identity aligned closely with manufacturing method. However, these boundaries are becoming increasingly difficult to define.

When the Molecule Is the Same, but the Label Isn't: How 'Natural' Keeps Its Edge

How maturing biocatalytic production routes are reshaping long-standing distinctions between “synthetic” and “natural” aroma ingredients in the flavor and fragrance industry.

The company provides 100% natural, additive-free raw materials for the flavor, fragrance and food industries, including tonka beans, copaiba balsam, cinchona bark, Perú balsam, styrax, sesame seeds and mung beans.

Avilan Earns EcoVadis Platinum Medal, Elevating Sustainability Credentials

Avilan said it will continue investing in initiatives designed to reduce environmental impact, strengthen ethical supply chains and create long-term value for customers.