Flavor | Perfumer & Flavorist

Torani’s Forest Pine syrup can be used in a variety of applications, including cold and hot coffee, tea, mocktails, cocktails and sparkling refreshers.

Torani Announces 2026 Flavor of the Year, Forest Pine

Forest Pine is described as a fusion of pine, ginger and sage.

The report identifies five trends driving market change and product innovation.

IFF Unveils 2026 Dairy Trends Report

Turpaz has completed six acquisitions since the beginning of 2025 in the United Kingdom, Belgium, Poland, France, India and South Africa.

Turpaz Industries Reports Record-Breaking Growth Following Global Expansion

The global botanicals market is segmented by extraction source, form, application and region.

Botanical Flavors Market Expected to Reach $20.5 Billion Over Next Ten Years

The market is largely driven by rising consumer interest in natural and organic foods and rising awareness of functional foods.

Lallemand’s Natural Nootkatone: A Biotech Solution to Citrus Volatility

Lallemand’s Natural Nootkatone: A Biotech Solution to Citrus Volatility

Lallemand’s biotech-based Natural Nootkatone delivers authentic grapefruit flavor with year-round reliability. Discover how it helps brands navigate citrus volatility and streamline formulation.

Kerry's Taste Trends report includes seven food and beverage trends.

Kerry Releases Trend Predictions for Food and Beverage Development in 2026

Each trend in the report includes a definition of the flavor movement and real-world examples of food, beverages and ingredients within that trend.

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Top 5 Flavor Headlines of October 2025

Find out what flavor news caught our readers' eye.

Food and beverage product developers are taking inspiration from around the world for their new formulations.

Top 10 Culinary Trends Shaping the Global Food Industry

IFF's global culinary team breaks down how these trends can help product developers with innovative and delicious formulations.

Delivering an extraordinary flavor experience requires a multidimensional culinary approach and a keen understanding of food science.

Back to the Bun: Authenticity is Key in Savory, Blended Proteins

As consumers continue their flexitarian diets, product formulators have a significant opportunity to deliver hybrid proteins in the market.

2-Methyl 3-furanthiol performs very well in meat and seafood flavors and also finds a role in other savory and nut profiles.

Flavor Bites: 2-Methyl 3-furanthiol in Meat, Seafood, Savory, Nut and Other Flavors

Learn about the diverse range of flavor applications for 2-methyl 3-furanthiol.

Versaterra is non-GMO compliant, allergen-friendly, shelf-stable and free of saturated fat.

Griffith Foods Launches Versaterra Plant-Based Protein

Versaterra is a nutrient-dense protein that performs well across formats and cuisines.

CIRANDA will offer Incredo Sugar to customers looking to formulate products for bakery, bars, snacks, confectionery, nutraceuticals, spreads and fillings, among other applications.

CIRANDA Announces Partnership with Incredo for Clean-Label Sugar Solutions

Incredo Sugar allows for up to a 70% reduction in sugar content while maintaining taste.

Savage has more than 20 years of experience at Kerry and has held senior leadership roles across Europe, North America and Asia.

John Savage Appointed IOFI President

“I’m honored to represent IOFI, an organization that plays such a pivotal role in shaping the future of our industry," Savage said.

The taste of Isobionics' new ingredient was described as sappy, slightly floral, waxy apple or pear skin, citrus and some white flower notes.

BASF Launches New Isobionics Natural Lime Ingredient

This ingredient is produced from precision fermentation technology and can be used for a variety of lime applications.