Flavor > Beverage | Perfumer & Flavorist

The deal establishes FlavorSum's new West Coast Innovation Center in Brea, California, expands its North American manufacturing footprint and adds powdered flavor capabilities to complement its existing strengths in beverages, bakery, dairy, sports nutrition, gummies and better-for-you applications.

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.

ClearIQ is a natural flavor technology that helps improve taste, enhance mouthfeel, support sugar reduction and clean up challenging flavor profiles without adding unwanted flavor of its own.

Can Mushroom Mycelia Fix the Biggest Taste Problems in Functional Foods? MycoTechnology Explains.

Improving taste, enhancing mouthfeel, supporting sugar reduction and cleaning up challenging flavor profiles is within reach.

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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'Over the past 12 months, Scentium has experienced a particularly strong period of growth, achieving a 22% increase in global turnover,' says Manuel García, global sales director/deputy general manager Scentium. 'This performance was driven by our differentiated service model in priority product categories and territories across emerging markets, as well as by our niche-focused strategy in more mature markets.'

Inside Scentium’s 22% Growth Surge and Global Flavor Expansion

'At its core, Robertet’s ambition is simple yet powerful: to future naturals by putting creation at the service of brands, and brands at the service of consumers,' says Mark Bailey, senior vice president, global flavors division, Robertet.

Shaping the Future of Flavor Through Emotion, Science and Nature

This year's 'Flavor Leaders & Newsmakers' special issue reveals an industry moving decisively away from simple sensory replication toward the intentional orchestration of complex, multi-dimensional consumption experiences.

Flavor Leaders & Newsmakers 2026: Convergence, Intelligence and Resilience in Global Flavor Design

CO₂ Emission Reduction with BASF Aroma Ingredients

CO₂ Emission Reduction with BASF Aroma Ingredients

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.

The first phase of the expansion includes an increase in warehousing capacity and operational efficiency, enabling faster customer response and future growth, per the company.

Edlong Invests $10M to Expand Dairy Taste Innovation Hub in Illinois

"This investment aligns with our mission to enrich the lives of those we touch through agility and technical solutions that solve challenges others simply cannot."

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

From Japanese hinoki oil to elevated cedarwood, ingredients are bringing depth to flavors and fragrances.

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 Flavor Innovation

Bergamot blends, yuzu, sinensal, cold-pressed Key lime and much more.

Texture may be capturing consumer attention first, but flavor remains essential to repeat purchase. The challenge is that flavor systems can no longer be developed in isolation. Success increasingly depends on how flavor performs within a specific textural architecture.

Texture Takes the Lead: Mondelez Signals a New Era Where Mouthfeel Outranks Flavor

Increasingly, consumers appear to be judging products by how they feel as much as how they taste.

BFI’s operations will remain in Chicago, and the existing team will continue supporting customers following the transaction.

FlavorSum Deepens Beverage Reach with Beverage Flavors International Acquisition

BFI’s operations will remain in Chicago, and the existing team will continue supporting customers following the transaction.

The launch comes as major beverage brands experiment with cream soda, strawberries-and-cream, and ice cream-inspired flavor profiles, signaling broader momentum behind the trend.

Creamy Craze: I.T.S Unveils Natural Flavors for the Next Wave of Indulgent RTD Drinks

The collection aims to help brands capitalize on consumer demand for nostalgic and comforting flavor experiences.

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New Ingredients for Formulation

New Sigma-Aldrich® brand aroma chemicals available for your formulations.

Consumers' proactive approach to health is unlocking vast market opportunities, but it comes with a dramatic twist for product formulators. For decades, flavor was an uncompromisable king; however, today's health-conscious public is opening the door to distinct sensory trade-offs.

The Sweet Compromise: How the Longevity Boom Is Rewriting the Rules of Flavor Development

For decades, flavor was an uncompromisable king; however, today's health-conscious public is opening the door to distinct sensory trade-offs.

The new portfolio additions span beverages, dairy alternatives, meat applications, bakery and plant-based foods, with innovations designed to improve taste, texture, solubility, yield and formulation flexibility.

ADM Expands Plant Protein Push With Eight New Soy and Pea Innovations

“Consumers now want more variety, functionality and choice than ever before.”

Unlike traditional dairy replacers focused primarily on sweetness or creaminess, HaseMilk is engineered to mimic both the external and internal flavor characteristics naturally present in milk fat.

T. Hasegawa Targets Dairy-Free’s Biggest Weak Spot With HaseMilk Launch

Consumers criticize many plant-based products for thin texture, chalkiness and lingering off-notes.

2-Isobutyl-4-methyl-1,3-dioxolane's alcoholic, fuse oil impression in combination with its sweet element would complement brown spirits profiles, like rum, whisky, cognac.

Flavor Extremes: From Sulfur to Zesty Citrus

Our our latest Flavor Reports, EU Edition, features methyl-3-(methylthio)butyrate, citral-less and terpeneless lemon oil, bisabolene ex-lemon, and much more.