Flavor > Regulatory & Research | Perfumer & Flavorist

Using an advanced all-optical imaging and optogenetics platform in awake mice, researchers found that the olfactory bulb rapidly filters incoming odor information within the first 30–40 milliseconds of a sniff, preserving odor identity while suppressing later, more concentration-dependent signals.

New Mouse Study Reveals the Brain’s 'Temporal Filter' for Odor Identity and Why Concentration May Matter Less Than Timing

Odor perception may be governed less by static receptor maps and more by dynamic temporal coding across neural networks.

Complete with a Ferris wheel at the center of the table, Austria Juice showcased a variety of natural fruit flavors, including yuzu, black currant, pineapple, strawberry and sour cherry.

FlavourTalk 2026 Brings Joy and Curiosity to Consumer Flavor Perception Conversation

This year’s exhibition and conference focused on the underlying neuroscience of flavor and how product developers can leverage this research.

From Soil to Scent: Indesso’s Responsible Patchouli Journey

From Soil to Scent: Indesso’s Responsible Patchouli Journey

At Indesso, patchouli sourcing is guided by three pillars: traceability, environmental stewardship, and social empowerment. Together, these ensure that every drop delivers not only olfactory richness, but also integrity.

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Elevating the Taste Experience with BioSymphony™

Elevating the Taste Experience with BioSymphony™

At ADM’s recent Reformulation Day, a clear message emerged for food, beverage, and flavor developers: reformulation is now a core product strategy. With 52% of U.S. consumers viewing reformulation as a “must,” brands are being pushed to redesign products around health priorities without sacrificing sensory experience.

Reformulation Becomes the Engine of Innovation: Inside ADM’s $40M Push to Scale Better-for-You Without Compromise

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

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.

A Look at ABT’s New Materials at FlavourTalk 2026

A Look at ABT’s New Materials at FlavourTalk 2026

Advanced Biotech's extensive portfolio, comprising of natural, synthetic, and fermentation-derived molecules, is constantly evolving to meet the changing demands of our valued clients.

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.

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)

V. pompona can help diversify vanilla cultivation and relieve sourcing pressures for one of the world’s most active importers.

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

This month’s Industry Insights column explores how flavor developers and manufacturers are balancing better-for-you formulations with the quality consumers know and love.

“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.