Flavor > Ingredients | Perfumer & Flavorist

Cvista works across orange, lemon, lime, grapefruit and apple, serving roughly 130 customers worldwide. It uses distillation, extraction, resin-based processing and molecular distillation to isolate and purify trace compounds that occur naturally in citrus oils.

Mane Makes Major Citrus Play With Cvista Acquisition

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

Symrise and AmeriTerpenes will maintain a long-term commercial relationship, with agreed supply arrangements providing Symrise continued access to renewable, terpene-based raw materials. The companies described the arrangements as creating an enduring industrial partnership supporting both businesses' future growth.

Symrise Divests AmeriTerpenes Business as It Sharpens One Symrise Portfolio

The company is divesting businesses that sit outside the company's highest-priority growth platforms.

Professionals working with naturals often require knowledge of sourcing, traceability, quality variation, supplier relationships, certification, regulation and the financial effect of inconsistent supply.

Five Talent Trends Shaping Hiring Across Specialty Ingredients in 2026

Technical expertise alone won't cut it anymore in specialty ingredients hiring.

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Sclareol is an important intermediate used to produce amber fragrance ingredients, including dsm-firmenich's Ambrox Super. dsm-firmenich says it holds patents and proprietary know-how covering sclareol production and related derivatives, and is seeking to protect those rights as biotech-based production becomes increasingly important to the fragrance industry.

dsm-firmenich Files China Patent Case Over Biotech Sclareol Production

The sweet, balsamic elements of natural vanillin ex vanilla beans would complement all vanilla profiles, from creamy French vanilla to beany vanilla Madagascar type, while it would provide additional complexity to variety of brown flavors, like caramel and chocolate.

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

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

For flavorists and product developers working across milk, cheese, yogurt and plant-based alternatives, navigating this landscape requires balancing strict functional demands with a non-negotiable prerequisite: taste remains the primary driver of consumer purchase decisions.

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

Bringing more than three decades of global leadership experience in the food, beverage and health sectors, Shewchuk will oversee Kalsec's global commercial strategy, customer experience and growth initiatives across the Americas, EMEA and APAC.

Kalsec Names Greg Shewchuk Chief Commercial Officer to Drive Global Growth

Kalsec is strengthening its commercial organization while expanding innovation support for beverage manufacturers in an increasingly competitive market.

The EFEO 2027 board gathered with various other attendees.

[PHOTOS] EFEO Meeting Report: Essential Oils Industry Rallies Ahead of 2029 Regulatory Deadline

By combining Arzeda's protein engineering platform with Mane's manufacturing footprint and flavor expertise, the companies aim to deliver a scalable, cost-competitive natural sweetening solution for food and beverage manufacturers seeking to reduce sugar without compromising taste.

Mane Locks Up Exclusive Global Rights to AI-Powered Reb M

Mane will oversee production, formulation, application development and global commercialization of ViaLeaf Reb M.

For decades, the flavor and fragrance industry has operated within a relatively stable classification system. Ingredients were broadly categorized as natural extracts, fermentation-derived materials or synthetically produced molecules. These distinctions were largely sufficient when production routes were clearly separated and molecular identity aligned closely with manufacturing method. However, these boundaries are becoming increasingly difficult to define.

When the Molecule Is the Same, but the Label Isn't: How 'Natural' Keeps Its Edge

How maturing biocatalytic production routes are reshaping long-standing distinctions between “synthetic” and “natural” aroma ingredients in the flavor and fragrance industry.

The company provides 100% natural, additive-free raw materials for the flavor, fragrance and food industries, including tonka beans, copaiba balsam, cinchona bark, Perú balsam, styrax, sesame seeds and mung beans.

Avilan Earns EcoVadis Platinum Medal, Elevating Sustainability Credentials

Avilan said it will continue investing in initiatives designed to reduce environmental impact, strengthen ethical supply chains and create long-term value for customers.

A May 2026 forecast from De Monchy predicts a further 12.9% reduction in the Brazilian orange crop, marking the sixth consecutive small harvest heavily impacted by greening.

Navigating Feedstock Shocks, Climate Disruption and Regulatory Fragmentation in Global Aroma Chemicals

Naphtha shortages, citrus disease, and geopolitical turmoil collide to reshape aroma chemical sourcing.

CEO Mike Size is expanding the company’s supplier alliance strategy to accelerate innovation, shorten lead times and bring next-generation ingredients to market faster.

From Supplier to Strategic Partner: Inside Penta’s Growth Playbook with Greg Robertson and Mike Size

How one ingredient supplier is transforming itself into a strategic powerhouse through supply chain innovation and customer integration.

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.

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

Emerging forces are fundamentally redefining the corporate agendas, research and development brief structures, and capital expenditure priorities of global taste leaders.

FEMA# 5044 sakura flower extract (Prunus serrulata flower extract; Cerasus serrulata flower extract) is among the materials included in FEMA's Interim GRAS 32 list.

Catching Up: FEMA's Interim GRAS 32 and Interim GRAS 33 Flavoring Substance Lists

The FEMA GRAS program serves as an important scientific resource for flavor manufacturers, food companies and regulators by providing independent expert evaluations of flavoring substances based on publicly available safety data.

SIMPPAR 2026 transformed the streets of Grasse into a showcase for the future of fragrance ingredients, bringing together suppliers, perfumers and raw material innovators for two days of discovery in the world's perfume capital.

SIMPPAR 2026: The Ingredients Shaping Fragrance’s Next Chapter

Fruity captives, next-generation musks, essential oil blends and more stole the show in the south of France.

SIMPPAR transformed the heart of Grasse into an open-air celebration of perfumery ingredients, welcoming fragrance professionals from around the world to explore new naturals, captives and technological advances against the backdrop of the industry’s historic capital.

Editor's Notebook: The Flavor & Fragrance Ingredients Seen at SIMPPAR and FlavourTalk 2026

From unique citrus to woody notes and beyond, recent events featured ingredients for every occasion.