Flavor Network

Nov 15th, 2022

FDA officials framed the authorization as a possible new pathway for flavored nicotine products seeking market legitimacy. (Glas products not pictured.)

FDA Opens Door to Flavor Innovation With First Non-Tobacco ENDS Authorizations

FDA officials framed the authorization as a possible new pathway for flavored nicotine products seeking market legitimacy.

Webinar: Understanding GRAS, Navigating the Future of Food Ingredients

Webinar: Understanding GRAS, Navigating the Future of Food Ingredients

Webinar: Understanding GRAS, Navigating the Future of Food Ingredients - Join us for an engaging webinar on GRAS (Generally Recognized As Safe), a critical framework for qualifying food ingredients in the USA.

Paule V. Joseph will headline the session, “When Chemistry Meets the Brain: Smell, Taste, and Human Health,” taking place on Wednesday June 10, 2026 (13:00–14:00, via Zoom).

Smell and Taste Under the Microscope: New Webinar Links Chemosensory Science to Human Health

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Webinar: Understanding GRAS, Navigating the Future of Food Ingredients

Webinar: Understanding GRAS, Navigating the Future of Food Ingredients - Join us for an engaging webinar on GRAS (Generally Recognized As Safe), a critical framework for qualifying food ingredients in the USA.

To achieve greater impact, the industry must embrace a more ambitious and transparent trajectory, recognizing both its privilege and its duty to leave a legacy that inspires and uplifts future generations.

Fragrances and Flavors at a Crossroads: From Fossils to the Future

Strengthening sustainability and resilience in a fossil-dominated industry.

With Australia and New Zealand joining established markets such as the United States, Canada and Japan in recognizing soy protein’s cardiovascular benefits, the ruling sharpens the competitive edge for plant-based proteins.

FSANZ Heart Health Claim Gives IFF’s Soy Protein a Commercial Edge in APAC

The clinical evidence supports a causal relationship between isolated soy protein intake and improved blood lipids—an important consideration in markets where dyslipidemia remains widespread.

The future of flavor is being built in kitchens and labs and cooperatives scattered across six continents.

Mapping the Global Senses: Ancient Rituals and Lab Innovations Shaping the Future of Flavor (Part 1 of 3)

Take a trip around the world with us and discover what ancient and cultural flavors are making an impact.

By modulating olfactory receptors with specific antagonist or agonist molecules, fragrance houses can tailor the bloom and lastingness of a scent within complex chemical bases like laundry detergent or hair care with mathematical accuracy.

Reprogramming the Palette: Biotech at the Heart of Sensory Innovation

Where the industry goes next is a landscape where the intangible—scent and taste—is made increasingly measurable and programmable.

'By combining this know‑how with a high‑throughput in vitro screening platform, ChemoSensoryx and Mane can precisely evaluate how large libraries of compounds, whether raw or purified natural extracts or synthetic molecules, interact with each of these receptors,' says Fanny Lambert, biotechnology department director at Mane. 'This approach generates, for every compound tested, a comprehensive olfactogram: essentially a detailed olfactory, gustatory and trigeminal signature.'

Inside the Receptor Revolution Transforming Flavor and Fragrance

Receptor-level screening, high-throughput bioassays and predictive sensory modeling could potentially transform everything from taste modulation to next-generation fragrance performance.

Charissa Low, flavorist, creative center manager, Robertet Singapore

Charissa Low on Flavor, Fortitude and the Long Game

"To me, being a flavorist means being a little of everything."

Looking ahead, the flavorist of the future will be defined by integration.

The Evolution of the Flavorist: From Bench Chemist to Cross-Functional Innovator

As the flavor industry shifts and evolves, flavorists must also learn new skills to stay competitive.