Flavor > Ingredients | Perfumer & Flavorist

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.

CEO Mike Size is expanding the company’s supplier alliance strategy to accelerate innovation, shorten lead times and bring next-generation ingredients to market faster.

From Supplier to Strategic Partner: Inside Penta’s Growth Playbook with Greg Robertson and Mike Size

How one ingredient supplier is transforming itself into a strategic powerhouse through supply chain innovation and customer integration.

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.

Read the latest issue

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

Elevating the Taste Experience with BioSymphony™

Elevating the Taste Experience with BioSymphony™

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

SIMPPAR 2026: The Ingredients Shaping Fragrance’s Next Chapter

SIMPPAR transformed the heart of Grasse into an open-air celebration of perfumery ingredients, welcoming fragrance professionals from around the world to explore new naturals, captives and technological advances against the backdrop of the industry’s historic capital.

Editor's Notebook: The Flavor & Fragrance Ingredients Seen at SIMPPAR and FlavourTalk 2026

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

From Japanese hinoki oil to elevated cedarwood, ingredients are bringing depth to flavors and fragrances.

From juicy notes to cola-enhancing effects to fresh impacts in scents, citrus ingredients deliver a wide array of effects.

Citrus Unleashed: The Zesty Ingredients Driving Flavor Innovation

Bergamot blends, yuzu, sinensal, cold-pressed Key lime and much more.

Agrumaria Reggina Becomes Agrumaria as Citrus Specialist Sharpens Global Identity

"A new positioning that expresses who we are in a clearer, simpler, cleaner way."

A Look at ABT’s New Materials at FlavourTalk 2026

A Look at ABT’s New Materials at FlavourTalk 2026

Advanced Biotech's extensive portfolio, comprising of natural, synthetic, and fermentation-derived molecules, is constantly evolving to meet the changing demands of our valued clients.

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New Ingredients for Formulation

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

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.

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.

2-Isobutyl-4-methyl-1,3-dioxolane's alcoholic, fuse oil impression in combination with its sweet element would complement brown spirits profiles, like rum, whisky, cognac.

Flavor Extremes: From Sulfur to Zesty Citrus

Our our latest Flavor Reports, EU Edition, features methyl-3-(methylthio)butyrate, citral-less and terpeneless lemon oil, bisabolene ex-lemon, and much more.

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.

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.

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