Flavor | Perfumer & Flavorist

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Scientists Put Smell on the Internet, Opening New Possibilities for Digital Fragrance and Flavor

New research establishes a technological pathway linking chemical sensing, machine learning, wireless communication and programmable odor release.

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Research Rewind: Yuzu’s Signature Odorant May Play a Smaller Role Than Expected

Yuzu’s distinctive sensory profile may depend on a more complex combination of volatile compounds, with their relative importance varying between samples.

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Zalabí Expands UEBT Verification to Cover 100% of Owned Production

Spanish essential oils producer renews Responsibly Sourced status for three years, extending verification across its farms and key operational facilities.

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Waste, Wood and Wild Botanicals: IFEAT’s 2026 Sustainability Finalists

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Mintel’s 2027 Predictions Put Fragrance and Flavor to Work Beyond Sensory Appeal

Vibrant Ingredients Taps Marie Wright to Lead Science and Innovation

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Symrise Connects AI Trend Forecasting to Flavor and Formulation Design

Penta Acquires Synerzine, Names Judy Pruss Chief Commercial Officer

The deal expands Penta’s flavor and fragrance ingredient portfolio and manufacturing capabilities amid a year of leadership changes and investment in supply chain technology.

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BSFocus on Beer 2026: Where Brewing Science, Flavor Innovation and the Magic of Hops Come Together

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Save the Date. Something Different Is Coming.

September 14, 2027.

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The History of Vanilla pompona Schiede in the U.S., Part 2 of 2

As interest grows in diversifying vanilla supply, strengthening crop resilience and exploring a wider range of sensory profiles, V. pompona may merit renewed consideration for possible inclusion among the species recognized under U.S. standards for vanilla products.

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Every Shade of Green: New F&F Notes

Moss, cucumber, melon, celery, fresh-cut stems and more.

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Kerry Opens Pennsylvania Coffee Extraction Facility to Expand North American Capacity

New Bethlehem site adds independent hot and cold brew extraction lines, advanced concentration technology and scalable production for premium coffee applications.

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Vanilla’s Next Chapter: Diversification Without Losing the Flavor

While sourcing has reached beyond Madagascar, the region's traditional practices result in a flavor profile that is difficult to replace.

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The New Science of Better-For-You Bakery

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Sweetness, Rewired

From brain cues and receptor science to AI-designed sweeteners and taste modulation, a new generation of technologies is giving flavorists more ways to deliver less sugar without sacrificing satisfaction.

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Organoleptic Evaluation of Flavor Materials: a New Chapter

A new U.S. flavorist panel puts aroma and taste under the microscope.

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Flavor Bites: The Honeyed Power of Methyl Phenylacetate

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The U.S. Flavorist Market: What to Weigh Before Your Next Move

Research from Aston Chambers & Westcliffe Partnerships examines how compensation, location and relocation shape career decisions in U.S. flavor creation.