We've made it through the first month of the year! As always, we checked our Google Analytics to find out which articles our readers loved most last month. Here are the top five flavor articles from January 2026.
1. Flavor Bites: Citral in Citrus, Fruit and Other Flavors
Citral (3,7-dimethyl octa-2,6-dienal) normally occurs in nature as a mixture of two isomers, neral and geranial. It is FEMA GRAS #2303 and COE #109. The odor of citral is strongly lemon and it has a range of obvious uses within the broad citrus family. It is less obviously compatible with flavors outside the citrus category, but it can actually be useful in quite a smorgasbord of wildly varied flavors.
Our flavor expert John Wright outlines the many uses of citral in flavor applications.
2. ADM Invest $26 Million in Erlanger Facility to Strengthen Reformulation Capabilities
On January 15, 2026, ADM announced its investment in its Erlanger, Ky. campus with a focus on innovation, growth and addressing demand for reformulation in food and beverage.
The investment, totaling $26 million, will include a 3,600-square-foot expansion of an existing facility, representing a 40% increase of capabilities. Further, the company states that the site will also see multiple digitalization, automated technology and integrated process upgrades.
“Our dedication to scaling our innovative solutions for customers, both in the US and globally, coincides with shifting consumer preferences and changing regulatory guidelines, impacting all facets of food and beverage product development,” said Ian Pinner, president of ADM’s nutrition business. “These enhanced capabilities at our Erlanger facility support our customers in navigating regulatory compliance and achieving consumer acceptance through reformulating for sensory and nutritional optimization.”
3. For All the Spirit Minded: Recap of 2025 BSF Whisky Symposium
Edinburgh Whisky has a long and fascinating history. From its early days in Ireland and Scotland, it has evolved from a raw, strong spirit stored in barrels to the rich and complex drink we enjoy today. Early whisky would have been almost unrecognizable to the modern drinker. As barrels were mainly used for storage, rather than aging of whisky. These casks had led full previous lives: hosting products like fish, meat, nails, or other products.
However, over time people noted that wood has memory, and that memory may taste rather good. Today, casks, grain, yeast, and careful distillation, all play a role in shaping each bottle’s character. Moreover, whisky is no longer just for traditional neat-drinking gentlemen. Today it is enjoyed by younger audiences, cocktail lovers and a growing number of women, which shows that this golden spirit truly has something for everyone.
This spirit of discovery and innovation set the tone for the 2025 BSF Whisky Symposium in Edinburgh, hosted by Diageo at the fabulous Johnnie Walker Experience venue on Prince Street. Over two days, distillers, flavor experts, scientists and whisky enthusiasts explored the journey of whisky flavor, from barely to barrel to bottle. The event highlighted that whisky isn’t just a drink. It is a journey of craftsmanship, science, and shared passion.
4. Kerry Unveils 2026 Global Taste Charts
On January 14, 2026, flavor company Kerry released its 2026 Global Taste Charts, a comprehensive guide to the flavors set to inspire food and beverage innovation. This year’s Taste Charts are powered by the company’s end-to-end digital platform KerryNow, allowing customers to directly order samples of trending flavors.
“The food and beverage landscape is evolving at a breathtaking pace, and manufacturers are under more pressure than ever to meet the changing needs of today’s consumers,” said Leigh-Anne Vaughan, vice president of product technologies. “Brands cannot afford to simply react; they must anticipate and innovate at pace. We challenged ourselves this year to truly walk in the shoes of our customers, designing the new Taste Charts digital platform, powered by KerryNow, to allow them to unlock smarter, faster and more radical innovation.
“We want manufacturers to feel empowered and confident that their flavor decisions will engage target consumers. By making product information and samples available instantly, we are not just providing a roadmap for innovation—we are providing the fuel to get there faster.”
5. Bedoukian Research Appoints Robert Sobel as New CEO
Flavor and fragrance company Bedoukian Research announced the appointment of Robert Sobel, PhD as its new chief executive officer.
Sobel brings over 25 years of leadership experience in the science and technology sectors and most recent served as vice president of research and innovation at McCormick. The company hopes that he will lead Bedoukian Research into its next phase of growth and innovation.
“Bob Sobel has a proven track record of driving organizational success through scientific innovation and operational excellence,” said Robert Weinstein, PhD, chair of the board at Bedoukian. “We are confident that under his leadership, Bedoukian Research will continue to accelerate its mission of high-quality products and service along with our commitment to the well-being of our employees and community, continuing to honor the legacy starts by Robert H. Bedoukian.”
