Perfumers and flavorists are in the business of telling sensory stories through ingredients and formulations. In the October 2018 issue of Perfumer Flavorist, we take a closer look at the stories they tell and how they go about crafting them.
Available in a convenient, easy-to-read digital format, Perfumer & Flavorist's digital edition provides industry and technical insight to the flavor and fragrance industries. Some of the article that you might have missed in the October 2018 issue of Perfumer & Flavorist include:
- Non-Alcoholic Solvents in Multifunctional Fragrances. By replacing alcohol as the carrier solvent with biology-based hydrocarbons (BBHCs), it becomes possible to design and manufacture entirely novel multifunctional products that straddle the line between perfume and beauty care while carrying an “all-natural” certification.
- Flavor Bites: Lauric Acid. Though largely used in dairy flavor applications, lauric acid with its mild long-lasting taste effect and mild odor can also be used in a range of savory, fruit and fermented flavors.
- The Natural Flavor Market Grows Up. Despite restrictions due to regulations, the natural flavor market is seeing strong growth as consumer package goods position their portfolios to more health-conscious consumers.
Delivered monthly, the digital edition of Perfumer & Flavorist is the quickest and easiest way to stay on top of all the flavor and fragrance industry news.
!['[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)
