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West Coast Flavor Industry Forum/California Round Table

Apr 5th, 2020

Aug 7th, 2019

Deniz Ataman

Garden Grove, California

[email protected]

https://www.chemicalsources.org/

Interesting Stories

According to iRomaScents, its technology can identify fragrance preferences and deliver personalized recommendations in under a minute. The company says the platform has demonstrated conversion rates of more than 90%, compared with the typical 5% to 10% conversion rates associated with conventional fragrance retail.

How AI Actually Picks Your Fragrance

ScentFest SF Makes a Big First Impression

From Piña Colada to Electric Daisy: The New Faces of Gourmand Scents and Flavors

'The not always knowing where a fragrance formula will evolve into continues to make the art of perfumery interesting,' says Thomas Siedel, senior perfumer at Agilex Fragrances.

Embracing the Unexpected: Thomas Siedel on Creativity and the Craft of Perfumery

Derived from the wood of Japanese cypress (Chamaecyparis obtusa), hinoki oil—manufactured by Tsuji Oil Mills Co., Ltd. and distributed internationally by Seikodo Ishida Co., Ltd.—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

Turpaz said the growth reflects the integration of acquisitions completed in 2025 and the first half of 2026, alongside organic growth, cross-selling and operational synergies. Following acquisitions in the U.S. and France, the company said its current annual revenue run-rate is approximately $380 million.

Turpaz Sales Surge 41% as Acquisitions Fuel Record First-Half Results

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 Fragrance & Flavor Innovation

Rather than simply replicating traditional alcoholic drinks, flavor development is increasingly focused on creating layered, contemporary profiles that deliver complexity, refreshment and sensory depth without relying on alcohol itself.

The New Rules of Flavor in Low- and No-Alcohol Drinks

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