It’s official, dear readers: this is my twelfth editor’s note, signifying the end of my first year as editor of Perfumer & Flavorist+. It’s been such a wonderful year, learning so much about the flavor and fragrance industry and getting to meet so many incredible experts and readers.
As I look back on my very first note, I focused on the idea of making an impact on our industry. I’ve always said that my goal is for every reader to learn something that will help them in their jobs, and I believe we’ve achieved that. Flavor and fragrance are certainly making an impact, and I believe Perfumer & Flavorist+ is at the forefront of reporting that innovation and highlighting the best our industry has to offer.
This was also a year of prioritizing value and continuing how to do more with less. Most experts I’ve spoken to at various conferences and shows have stressed the importance of efficiency in their production. This is where technologies like artificial intelligence and precision fermentation have been extremely beneficial, and it’s only going to become more and more effective. We know that consumers are looking for authenticity in their products, so it makes sense to mimic those natural processes with a little bit of science.
The other area I mentioned in that first note was social media, which continues to have a major impact on flavor and fragrance. From OSF Flavors developing its angel hair chocolate or salted caramel miso latte flavor based on social listening and trends to interviewing the king of gourmands Paul Fino himself, I’ve seen first hand how important it is to listen to social trends. Consumers are telling the industry exactly what they want; all we have to do is listen.
I’m excited to see where this industry goes next in the future. While I don’t think the notions of sustainability and value will go away, I’m interested to see how these trends evolve and how industry leaders continue to adapt. This is the era of creative solutions, bringing the best and brightest together to keep quality high and continue to innovate.
To all of our readers and the F&F community, thank you for a great year of learning and curiosity. I hope to continue that trend in the years to come.
