Flavor > Ingredients | Perfumer & Flavorist

Delivering an extraordinary flavor experience requires a multidimensional culinary approach and a keen understanding of food science.

Back to the Bun: Authenticity is Key in Savory, Blended Proteins

As consumers continue their flexitarian diets, product formulators have a significant opportunity to deliver hybrid proteins in the market.

2-Methyl 3-furanthiol performs very well in meat and seafood flavors and also finds a role in other savory and nut profiles.

Flavor Bites: 2-Methyl 3-furanthiol in Meat, Seafood, Savory, Nut and Other Flavors

Versaterra is non-GMO compliant, allergen-friendly, shelf-stable and free of saturated fat.

Griffith Foods Launches Versaterra Plant-Based Protein

CIRANDA will offer Incredo Sugar to customers looking to formulate products for bakery, bars, snacks, confectionery, nutraceuticals, spreads and fillings, among other applications.

CIRANDA Announces Partnership with Incredo for Clean-Label Sugar Solutions

Incredo Sugar allows for up to a 70% reduction in sugar content while maintaining taste.

Savage has more than 20 years of experience at Kerry and has held senior leadership roles across Europe, North America and Asia.

John Savage Appointed IOFI President

“I’m honored to represent IOFI, an organization that plays such a pivotal role in shaping the future of our industry," Savage said.

The taste of Isobionics' new ingredient was described as sappy, slightly floral, waxy apple or pear skin, citrus and some white flower notes.

BASF Launches New Isobionics Natural Lime Ingredient

This ingredient is produced from precision fermentation technology and can be used for a variety of lime applications.

Lallemand’s Natural Nootkatone: A Biotech Solution to Citrus Volatility

Lallemand’s Natural Nootkatone: A Biotech Solution to Citrus Volatility

Lallemand’s biotech-based Natural Nootkatone delivers authentic grapefruit flavor with year-round reliability. Discover how it helps brands navigate citrus volatility and streamline formulation.

The report outlines three trends for the upcoming year and their applications in both food/beverage formulations and associated colors.

ADM Releases 2026 Flavor and Color Outlook

Flavor company says 2026 will be "a year to cultivate personal resilience."

Construction on the site is currently underway and expected to be completed in 18 months.

Givaudan Taste & Wellbeing Breaks Ground on Production Facility in Ohio

The current planned facility will span 24,000 square meters with a total reserved land area of more than 100,000 square meters to accommodate future growth.

Taste is the strongest driver of happiness, with more than 75% of children surveyed saying their favorite foods bring joy because they are “very flavorful.”

IFF Taste Releases Consumer Research on India’s Generation Alpha

Gen Alpha views food as a source of emotional fulfillment, shifting the focus from function and lifestyle to happiness and experience.

Company officials expect the flavor enhancer market is poised for strong growth in the future.

Herbal Isolates Announces Launch of Sub-Brand Savouron

Under Savouron, Herbal Isolates will offer a wider portfolio across flavor enhancers, dairy and fat systems and specialty powders.

Conversations on socials about solo dining increased by 40% over the past year, according to the report.

FlavorSum Releases 2026 Food & Beverage Trends Report

The report is split into two parts to analyze cultural shifts in the food and beverage space and flavors set to influence product development.

The center is named after Jacques van Marken, founder of the Yeast and Spirits Factory and a well-known Delft entrepreneur and social reformer.

dsm-firmenich Opens Global Food Innovation Center in the Netherlands

The new center is designed to help customers develop delicious, nutritious and sustainable food and beverage solutions.

Wright most recently served as president of creation, design and development and chief global flavorist at ADM.

Marie Wright Retires from ADM, Launches Mystic Flavours Consultancy

Wright hopes to inspire new generations of flavorists through new consultancy.