Flavor | Perfumer & Flavorist

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.

CO₂ Emission Reduction with BASF Aroma Ingredients

CO₂ Emission Reduction with BASF Aroma Ingredients

Explore how fragrance and flavor companies are approaching Scope 3 emissions, improving transparency, and implementing practical sustainability strategies without compromising performance.

Read the latest issue

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

Elevating the Taste Experience with BioSymphony™

Elevating the Taste Experience with BioSymphony™

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

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

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.

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.

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.

Complete with a Ferris wheel at the center of the table, Austria Juice showcased a variety of natural fruit flavors, including yuzu, black currant, pineapple, strawberry and sour cherry.

FlavourTalk 2026 Brings Joy and Curiosity to Consumer Flavor Perception Conversation

This year’s exhibition and conference focused on the underlying neuroscience of flavor and how product developers can leverage this research.

In the natural passionfruit, hexyl hexanoate is present at more than twice the level of hexyl butyrate and is the key recognition chemical amongst the main hexyl esters. It plays an interesting, but less dramatic, role in many other flavors, combining odor strength and a significant taste effect.

Flavor Bites: Hexyl Hexanoate—The Ester That Anchors Tropical Authenticity

From savory depth and contrast to realism and balance in fruits, hexyl hexanoate is a unique and versatile ingredient.

Often referred to as “beauty from within” or “edible beauty,” ingestibles use food‑grade materials to support physiological processes associated with skin resilience, elasticity and aging.

Metabolic Beauty: Taste, Compliance and the Rise of Ingestible Skin Care Ecosystems

Taste is a decisive factor, shaping compliance, emotional engagement and, ultimately, long‑term efficacy.

A central concern is the estimated cost of more than £500 million associated with generating and submitting U.K.-specific data packages for substances already registered under EU REACH.

UK Chemicals Industry Warns REACH Divergence Still Threatens Trade, Innovation and SME Viability

A central concern is the estimated cost of more than £500 million associated with generating and submitting U.K.-specific data packages for substances already registered under EU REACH.

IFF has integrated a research greenhouse known as The Bloomery into the center.

IFF Builds Madagascar Vanilla Hub to Tackle Climate Volatility and Strengthen Supply Chain Resilience

The move strengthens IFF’s “innovation at origin” strategy, which aims to connect scientific research and flavor creation more closely to agricultural production and post-harvest processing.

FDA officials framed the authorization as a possible new pathway for flavored nicotine products seeking market legitimacy. (Glas products not pictured.)

FDA Opens Door to Flavor Innovation With First Non-Tobacco ENDS Authorizations

FDA officials framed the authorization as a possible new pathway for flavored nicotine products seeking market legitimacy.

Fromatech brings a highly specialized portfolio rooted in cheese powders and reaction flavors, alongside an agile, customer-centric operating model that has helped it build strong traction in high-growth regions—most notably across the Middle East and North Africa.

Mane’s Fromatech Acquisition Reveals Where Flavor M&A Is Headed Next: Exec Q&A

The acquisition gives Mane enhanced access to regional markets where demand for savory, dairy-inspired and functional flavor systems continues to accelerate.

Alcohol plays a critical role in flavor perception, contributing not only its own taste but also a characteristic warming sensation and the ability to modulate aroma release and mouthfeel.

Piperine-Niacin Breakthrough Recreates Alcohol Warmth in Zero-Proof Beverages

When combined within defined weight ranges, the ingredients were found to generate a controlled warming sensation and fuller mouthfeel.

At ADM’s recent Reformulation Day, a clear message emerged for food, beverage, and flavor developers: reformulation is now a core product strategy. With 52% of U.S. consumers viewing reformulation as a “must,” brands are being pushed to redesign products around health priorities without sacrificing sensory experience.

Reformulation Becomes the Engine of Innovation: Inside ADM’s $40M Push to Scale Better-for-You Without Compromise