The most interesting and most rapidly growing area in the flavor industry today deals with creation of flavoring and flavoring components from processing and biotechnology.
Historically the flavor industry developed by the use of naturally derived materials from botanical (herbs and spices), other extractives (vegetable, yeast, etc.) and hydrolysates. With the development of the science of synthetic organic chemistry, many chemicals resembling those found in nature were created and used in the fabrication of flavors.
It was not until the mid 20tb century with the development of sophisticated analytical equipment that scientists found that many of those synthetic chemicals causing certain aromas were identical to chemicals found in the natural products. Certainly the natural product chemist during the 1960s and 1970s isolated and identified many components that were then synthesized and used as GRAS (Generally Regarded As Safe) chemicals to build artificial flavors.
!['[R]etaining this next generation will depend on continuing to position flavor science as a field where individuals can combine scientific excellence with creativity and real-world impact, shaping how consumers experience food in ways that improve both health and sustainability,' says John Savage, IOFI president and president and CEO of Taste at Kerry.](https://img.perfumerflavorist.com/mindful/allured/workspaces/default/uploads/2026/07/john-savage.Cws5vQDBLp.jpg?auto=format%2Ccompress&fit=crop&h=191&q=70&w=340)
