Flavor > Beverage | Perfumer & Flavorist

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Kerry Opens Pennsylvania Coffee Extraction Facility to Expand North American Capacity

New Bethlehem site adds independent hot and cold brew extraction lines, advanced concentration technology and scalable production for premium coffee applications.

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Sweetness, Rewired

From brain cues and receptor science to AI-designed sweeteners and taste modulation, a new generation of technologies is giving flavorists more ways to deliver less sugar without sacrificing satisfaction.

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Organoleptic Evaluation of Flavor Materials: a New Chapter

A new U.S. flavorist panel puts aroma and taste under the microscope.

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Flavor Bites: The Honeyed Power of Methyl Phenylacetate

Two men with event badges stand beside a Northern Monk brewery collaboration poster for A Liquid Fate Hazy Session IPA beer

Can Liquid Hops Deliver the IPA Experience?

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

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Fruit Forward: The Materials Redefining Realism in Flavor & Fragrance

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Beyond Lilac and Pine: Unlocking Alpha-Terpineol's Hidden Power Across Flavor Categories

Often dismissed as simply "floral and pine," high-purity alpha-terpineol is actually a precision flavor tool.

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[Q&A] Mane’s Citrus Power Play: Cvista Deal Boosts Precision Fractions and Beverage Innovation

The acquisition is particularly significant for the specialty citrus fractions that sit behind more differentiated flavor profiles.

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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.

Two 7UP soda cans displaying Lime Lemon and original flavors on dark background

7UP Puts Lime Front and Center in Flavor-Focused Brand Overhaul

The strategy is notable for how explicitly it identifies a single citrus note as the brand’s signature.

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From Vanillin to Pyrazines: A Deep Dive into Natural Aroma Ingredients Shaping Modern Flavor Design

Sulfurous, tropical, nutty, roasted, floral and other tonalities.

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Beyond the Buzz: How Sensory Advancement Is Redefining the Low/No Alcohol Revolution

The future belongs to brands that can demonstrate value to consumers that complex flavor is the experience, not an afterthought.

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Rose Meets Honey: Why 2-Phenyl Ethanol Is a Flavor Staple

From fermented to berry flavors, this material drives authenticity and complexity.

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

RTD and spirits-style applications are being reinvented with layered, contemporary profiles.

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Formulating the Future of Dairy: 4 Essential Mandates for Product Developers and Flavorists

PLUS: New Dairy Flavor (and Fragrance) Tools.

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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.

Woman in black pouring a pink beverage into a glass at an outdoor venue

FlavorSum Expands Again, Acquires S&S Flavors to Add West Coast Innovation Hub and Powdered Flavor Expertise

FlavorSum continues to broaden its technical expertise, geographic reach and application capabilities.