Flavor > Savory Applications | Perfumer & Flavorist

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The New Science of Better-For-You Bakery

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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

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The Flavor Equation: Engineering Craveable Snack Bars in the Age of Protein and Sugar Reduction

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Mapping the Global Senses (Part 2 of 3): Novelty & Familiarity

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

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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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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.

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

PLUS: New Dairy Flavor (and Fragrance) Tools.

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.

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.

Woman in pink holding blue product bottle promoting ClearIQ flavor modulation technology by MYCO Technology

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.

Shaping the Future of Flavor Through Emotion, Science and Nature

How Robertet is blending natural mastery, emotional science and entrepreneurial creativity to redefine the future of flavor innovation.

McCormick’s Brendan Foley on AI, Heat Culture & the Next Era of Flavor

"As the industry expands toward broad-based ingredient solutions, our distinction lies in maintaining a 100% focus on flavor."

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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.

ADM Doubles Down on Natural Flavors Growth With Billion-Dollar Momentum and Global Expansion