Flavor > Regulatory & Research | Perfumer & Flavorist

FEMA# 5044 sakura flower extract (Prunus serrulata flower extract; Cerasus serrulata flower extract) is among the materials included in FEMA's Interim GRAS 32 list.

Catching Up: FEMA's Interim GRAS 32 and Interim GRAS 33 Flavoring Substance Lists

The FEMA GRAS program serves as an important scientific resource for flavor manufacturers, food companies and regulators by providing independent expert evaluations of flavoring substances based on publicly available safety data.

The system demonstrates how generative modeling can reconstruct complex, multi-ingredient taste signatures, including fast-food–style flavor profiles such as a Big Mac–like sensory signature, where layered notes from fat, salt, umami, acid, and aroma compounds are algorithmically approximated rather than manually reverse-engineered.

AI Flavor Platform Maps Taste Science ... and Recreates a Big Mac

AI can now operate at two levels simultaneously: decoding the sensory architecture of flavor and optimizing it toward higher predicted consumer “liking."

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.

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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

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

Elevating the Taste Experience with BioSymphony™

Elevating the Taste Experience with BioSymphony™

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

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.

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

Paule V. Joseph will headline the session, “When Chemistry Meets the Brain: Smell, Taste, and Human Health,” taking place on Wednesday June 10, 2026 (13:00–14:00, via Zoom).

Smell and Taste Under the Microscope: New Webinar Links Chemosensory Science to Human Health

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.

To achieve greater impact, the industry must embrace a more ambitious and transparent trajectory, recognizing both its privilege and its duty to leave a legacy that inspires and uplifts future generations.

Fragrances and Flavors at a Crossroads: From Fossils to the Future

Strengthening sustainability and resilience in a fossil-dominated industry.

With Australia and New Zealand joining established markets such as the United States, Canada and Japan in recognizing soy protein’s cardiovascular benefits, the ruling sharpens the competitive edge for plant-based proteins.

FSANZ Heart Health Claim Gives IFF’s Soy Protein a Commercial Edge in APAC

The clinical evidence supports a causal relationship between isolated soy protein intake and improved blood lipids—an important consideration in markets where dyslipidemia remains widespread.

The future of flavor is being built in kitchens and labs and cooperatives scattered across six continents.

Mapping the Global Senses: Ancient Rituals and Lab Innovations Shaping the Future of Flavor (Part 1 of 3)

Take a trip around the world with us and discover what ancient and cultural flavors are making an impact.

By modulating olfactory receptors with specific antagonist or agonist molecules, fragrance houses can tailor the bloom and lastingness of a scent within complex chemical bases like laundry detergent or hair care with mathematical accuracy.

Reprogramming the Palette: Biotech at the Heart of Sensory Innovation

Where the industry goes next is a landscape where the intangible—scent and taste—is made increasingly measurable and programmable.

'By combining this know‑how with a high‑throughput in vitro screening platform, ChemoSensoryx and Mane can precisely evaluate how large libraries of compounds, whether raw or purified natural extracts or synthetic molecules, interact with each of these receptors,' says Fanny Lambert, biotechnology department director at Mane. 'This approach generates, for every compound tested, a comprehensive olfactogram: essentially a detailed olfactory, gustatory and trigeminal signature.'

Inside the Receptor Revolution Transforming Flavor and Fragrance

Receptor-level screening, high-throughput bioassays and predictive sensory modeling could potentially transform everything from taste modulation to next-generation fragrance performance.

Charissa Low, flavorist, creative center manager, Robertet Singapore

Charissa Low on Flavor, Fortitude and the Long Game

"To me, being a flavorist means being a little of everything."

Looking ahead, the flavorist of the future will be defined by integration.

The Evolution of the Flavorist: From Bench Chemist to Cross-Functional Innovator

As the flavor industry shifts and evolves, flavorists must also learn new skills to stay competitive.

As neuroscience and ingredient technologies advance, it’s definitely possible to make reduced sugar foods and beverages taste better.

What Formulators Need to Know About Natural Flavorings with Modulating Properties

FMPs can be used in combination with other flavorings to create a more authentic sensory experience for the consumer.