Flavor > Regulatory & Research | Perfumer & Flavorist

As neuroscience and ingredient technologies advance, it’s definitely possible to make reduced sugar foods and beverages taste better.

What Formulators Need to Know About Natural Flavorings with Modulating Properties

FMPs can be used in combination with other flavorings to create a more authentic sensory experience for the consumer.

Recent scientific and agronomic research has renewed interest in V. pompona.

Vanilla pompona’s Comeback in the United States: A Sustainability Opportunity (Part 1)

Consumers are looking for healthier versions of their favorite indulgent treats, often with a reduced sugar or salt content.

Flavor Experts Discuss Challenges and Opportunities with Sugar, Salt Reduction for the Health-Conscious Consumer

“We welcome ADM’s new investments in northern Kentucky,” said BE NKY Growth Partnership CEO Lee Crume.

ADM Invest $26 Million in Erlanger Facility to Strengthen Reformulation Capabilities

The investment, totaling $26 million, will include a 3,600-square-foot expansion of an existing facility, representing a 40% increase of capabilities.

The acquisition will allow MANE to strengthen its innovation and scientific understanding in smell, taste and trigeminal sensations.

MANE Group Acquires ChemoSensoryx Biosciences

ChemoSensoryx Biosciences is located in Louvain-la-Neuve, Belgium, and specializes in biotechnology for sensory modulation of taste, smell and trigeminal receptors.

Day 2 of the symposium included a visit to the Glenkinchie Distillery, known for its Lowland whisky.

For All the Spirit Minded: Recap of 2025 BSF Whisky Symposium

The British Society of Flavourists traveled to Scotland's capital to learn all about the complex spirit.

Exploring the Nuances of Citrus for Wellness

Exploring the Nuances of Citrus for Wellness

ADM’s latest consumer research shows that citrus represents more to wellness than the conventional immunity boost.

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Top 5 Flavor Articles of 2025

Check out our most loved flavor headlines from the past year.

Doenjang sou is a traditional Korean dish made from a fermented soybean paste.

Researchers at Jeonbuk National University Examine Impact of Seasonings on Flavor Perception of Doenjang Soup

The soup’s flavor comes from the fermentation process with microbial cultures, which produce both umami and kokumi compounds.

The Citrus Innovation Center is a 30,000 square-foot facility that includes state-of-the-art capabilities in botanical research and a 360-degree digital immersion room.

Sustaining the Future of Citrus: Q&A with IFF’s VP of Citrus Innovation

Karel Coosemans explains what customers are looking for at the Citrus Innovation Center and how this space is helping secure the citrus supply for the future.

Symvision AI can offer customers optimized taste, tailored solutions and a faster go-to market.

Symrise Expands Symvision AI to Proprietary Taste Development Tools

The platform will now feature a powerful suite of AI-assisted tools for formula prediction.

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.

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 newly appointed board will guide EFFA in its strategic priorities and represent the collective voice of the European flavor industry.

European Flavour Association Elects New Board for 2025-2027 Term

Additionally, the EFFA assisted in creating a new association: the Polish Association of the Flavour Industry (PZPA).