Flavor > Trends | Perfumer & Flavorist

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Mane Taps Costa Rica’s Biodiversity for New Tropical Flavor Collection

New Taste of the Tropics portfolio draws on 11 fruit profiles and consumer research highlighting tropical flavors’ premium appeal and appetite for authentic, unfamiliar tastes.

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GLP-1 Boom Puts Flavorists Under Pressure to Make Every Bite Count

New research identifies sensory priorities for smaller eating occasions, from milder flavors and reduced aftertastes to more satisfying indulgence and functional beverages.

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

From sleep and emotional well-being to functional foods and smarter household care, cross-category consumer goals could reshape how fragrance and flavor suppliers develop ingredients, formulations and sensory experiences.

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Symrise Connects AI Trend Forecasting to Flavor and Formulation Design

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

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The New Science of Better-For-You Bakery

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Sweetness, Rewired

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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.

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Global F&F Market Heads Toward $55 Billion by 2030

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Can Flavor Be Designed for a Feeling?

IFF's Mood Intelligence framework combines data with the creative work of flavorists.

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The Flavor Equation: Engineering Craveable Snack Bars in the Age of Protein and Sugar Reduction

The primary hurdle is executing what consumers call "mindful indulgence."

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Mapping the Global Senses (Part 2 of 3): Novelty & Familiarity

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Summer's Last Sip: What the Taste Trends Taught Us

Every launch seems designed to spark a conversation, a social post or a friendly dare as much as satisfy hunger.

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GLP-1s Are Changing What “Good Taste” Means

There is an opportunity to engineer better-balanced flavor experiences that deliver satisfaction without overwhelming altered sensory perceptions.

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Mapping the Global Senses (Part 3 of 3): Flavors Meet the Machines

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From Spritz to Sizzle: Flavor-Forward Innovation Reshapes the RTD Alcohol Boom [Forward Thinking]

Flavor-forward innovation is shaping the RTD landscape, spanning spritzes, tea cocktails, nostalgic hard sodas, elevated RTS formats, tequila drinks, and next-gen beer and flavored malt beverages.

Most healthier-formulation projects fail not on nutrition but on sensory outcome, because the ingredients being reduced were doing far more sensory work than their labels suggest.

The Reformulation Paradox: Making Food Healthier Without Losing the Taste

Cutting sugar, salt and fat is the straightforward part. Rebuilding the sensory experience that keeps consumers coming back is where reformulation succeeds or fails, and where the role of the flavor house is quietly changing.

Leading Through Change: Kerry's John Savage on IOFI, the Future of Flavor and More

"The industry must continue pushing for international coherence, but also remain operationally agile in the face of divergence."

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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.