Flavor > Ingredients | Perfumer & Flavorist

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

PLUS: New Dairy Flavor (and Fragrance) Tools.

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

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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

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

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

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

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 served as a platform for new and notable fragrance materials.

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.

From Piña Colada to Electric Daisy: The New Faces of Gourmand Scents and Flavors

Effects that expand the boundaries of flavor and fragrance creation.

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.

Agrumaria Reggina Becomes Agrumaria as Citrus Specialist Sharpens Global Identity

"A new positioning that expresses who we are in a clearer, simpler, cleaner way."

'Caura tonka is naturally high in coumarin because of the environment in which it grows,' says Avilan CEO Julio Quintero.

Beyond the Origin Story: Avilan’s Julio Quintero on Wild-Harvested Naturals, Traceability and the Future of Direct-Origin Sourcing

"Our competitive advantage lies in the combination of traceability, sustainability, and the strength of our relationships across the supply chain."

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New Ingredients for Formulation

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