Flavor | Perfumer & Flavorist

The EFEO 2027 board gathered with various other attendees.

[PHOTOS] EFEO Sounds the Alarm: Essential Oils Industry Rallies Ahead of 2029 Regulatory Cliff

From Soil to Scent: Indesso’s Responsible Patchouli Journey

From Soil to Scent: Indesso’s Responsible Patchouli Journey

At Indesso, patchouli sourcing is guided by three pillars: traceability, environmental stewardship, and social empowerment. Together, these ensure that every drop delivers not only olfactory richness, but also integrity.

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.

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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

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

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

From Soil to Scent: Indesso’s Responsible Patchouli Journey

From Soil to Scent: Indesso’s Responsible Patchouli Journey

'Looking ahead, Takasago’s 'Technology for the Future' will drive innovation and strengthen our position in the flavor industry,' says Satoshi Masumura, chairman and CEO of Takasago.

Beyond Taste Q&A: How Takasago Is Redefining Flavor Innovation Through Technology and Sustainability

From AI to upcycled ingredients: Takasago's approach to reinventing how the world tastes.

A May 2026 forecast from De Monchy predicts a further 12.9% reduction in the Brazilian orange crop, marking the sixth consecutive small harvest heavily impacted by greening.

Navigating Feedstock Shocks, Climate Disruption and Regulatory Fragmentation in Global Aroma Chemicals

Naphtha shortages, citrus disease, and geopolitical turmoil collide to reshape aroma chemical sourcing.

From Soil to Scent: Indesso’s Responsible Patchouli Journey

From Soil to Scent: Indesso’s Responsible Patchouli Journey

At Indesso, patchouli sourcing is guided by three pillars: traceability, environmental stewardship, and social empowerment. Together, these ensure that every drop delivers not only olfactory richness, but also integrity.

ClearIQ is a natural flavor technology that helps improve taste, enhance mouthfeel, support sugar reduction and clean up challenging flavor profiles without adding unwanted flavor of its own.

Can Mushroom Mycelia Fix the Biggest Taste Problems in Functional Foods? MycoTechnology Explains.

Improving taste, enhancing mouthfeel, supporting sugar reduction and cleaning up challenging flavor profiles is within reach.

In practical terms, businesses are looking for flavorists, application scientists, sensory specialists and formulation experts who can work with stevia variants, Reb M, thaumatin, sweet proteins, sweetness enhancers, bitterness blockers, masking systems, fibers, fats and texturants to rebuild a complete product experience.

Five Specialist Skills Driving Real Hiring Activity in Flavor and Fragrance

Pet food, fragrance compliance and texture innovation are reshaping F&F hiring priorities right now.

Flavor is now engineered as an integrated, multi-sensory system where taste, mouthfeel, and texture function as a unified matrix.

The New Era of Flavor Leadership

Executives are aggressively redefining how flavor innovation drives commercial value in a volatile market.

Across the board, consumers are looking for multi-sensorial experiences. So much of life is consumed via screens now that people crave fully engaging, elevated sensory experiences whenever possible. We are not only considering taste, but also texture, mouthfeel, color, aroma and more.

Sensient’s Flavor Playbook for a Rapidly Evolving Food Industry

'Over the past 12 months, Scentium has experienced a particularly strong period of growth, achieving a 22% increase in global turnover,' says Manuel García, global sales director/deputy general manager Scentium. 'This performance was driven by our differentiated service model in priority product categories and territories across emerging markets, as well as by our niche-focused strategy in more mature markets.'

Inside Scentium’s 22% Growth Surge and Global Flavor Expansion

'At its core, Robertet’s ambition is simple yet powerful: to future naturals by putting creation at the service of brands, and brands at the service of consumers,' says Mark Bailey, senior vice president, global flavors division, Robertet.

Shaping the Future of Flavor Through Emotion, Science and Nature

How Robertet is blending natural mastery, emotional science and entrepreneurial creativity to redefine the future of flavor innovation.

'AI and machine learning are deeply integrated across McCormick’s flavor creation process, from consumer insights and sourcing to product development,' says Brendan M. Foley, chairman, president, and chief executive officer, McCormick & Company Inc. 'These digital tools enhance how we engage with customers, enabling faster, insight-driven innovation with greater agility and high-impact in the marketplace.'

McCormick’s Brendan Foley on AI, Heat Culture & the Next Era of Flavor

"As the industry expands toward broad-based ingredient solutions, our distinction lies in maintaining a 100% focus on flavor."

This year's 'Flavor Leaders & Newsmakers' special issue reveals an industry moving decisively away from simple sensory replication toward the intentional orchestration of complex, multi-dimensional consumption experiences.

Flavor Leaders & Newsmakers 2026: Convergence, Intelligence and Resilience in Global Flavor Design

Emerging forces are fundamentally redefining the corporate agendas, research and development brief structures, and capital expenditure priorities of global taste leaders.

IFF Taste Accelerates Innovation Engine as GLP-1, AI & Wellness Redefine Global Flavor Demand

IFF is helping customers create products that deliver more joy in every sip and bite.