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Patent Pick: Flavor Transfer to Food

Nov 9th, 2015

Perfumer & Flavorist editors

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Patent Picks are chosen by the editors from publicly available sources. Today's choice relates to food casings and packaging impregnated with flavor and color for transfer to food.

Methods and compositions for transferring flavor and color to food
WIPO Patent Application WO/2015/168554
Publication date: Nov. 5, 2015
Assignee: Kerry Ingredients & Flavours and Kalle GMBH

Disclosed in this patent are food casings or packaging impregnated and/or coated on the inside with at least one transferable flavoring and/or coloring agent.

In one example, the coloring and/or flavoring agent includes a hydrolyzed vegetable protein (HVP), optionally an acid-hydrolyzed vegetable protein, a yeast extract, or a combination thereof.

'[R]etaining this next generation will depend on continuing to position flavor science as a field where individuals can combine scientific excellence with creativity and real-world impact, shaping how consumers experience food in ways that improve both health and sustainability,' says John Savage, IOFI president and president and CEO of Taste at Kerry.

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"The industry must continue pushing for international coherence, but also remain operationally agile in the face of divergence."

For decades, the flavor and fragrance industry has operated within a relatively stable classification system. Ingredients were broadly categorized as natural extracts, fermentation-derived materials or synthetically produced molecules. These distinctions were largely sufficient when production routes were clearly separated and molecular identity aligned closely with manufacturing method. However, these boundaries are becoming increasingly difficult to define.

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A €5,000 Best Ph.D. Thesis Award will also recognize an outstanding final-year doctoral researcher. The winner will present their work at the annual Savory Flavor & Food Industry Conference in Geneva, Switzerland, connecting with potential employers and industry leaders.

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The 2026/2027 edition will award six €3,000 bursaries to first-year Ph.D. students conducting research in flavor science, technology, chemistry and related fields.

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The system demonstrates how generative modeling can reconstruct complex, multi-ingredient taste signatures, including fast-food–style flavor profiles such as a Big Mac–like sensory signature, where layered notes from fat, salt, umami, acid, and aroma compounds are algorithmically approximated rather than manually reverse-engineered.

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AI can now operate at two levels simultaneously: decoding the sensory architecture of flavor and optimizing it toward higher predicted consumer “liking."

'Aroma: Perception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to refer to the combination of sensations resulting from stimulation of the entire nasal cavity.'

From "Absolute" to "X-Free Essential Oil": IOFI Launches Global Flavor Glossary to Bring Consistency to an Increasingly Complex Industry

Inconsistent terminology can create friction in product development, regulatory compliance, customer communication and advocacy efforts.

Research suggests that odors below the threshold of conscious detection can still shape perception, influence behavior and alter emotional responses.

The Invisible Influence: Why Subthreshold Odors Deserve More Attention

Seemingly innocuous components can elevate a product, but they have the potential to tarnish it too.

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.

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

A central concern is the estimated cost of more than £500 million associated with generating and submitting U.K.-specific data packages for substances already registered under EU REACH.

UK Chemicals Industry Warns REACH Divergence Still Threatens Trade, Innovation and SME Viability

A central concern is the estimated cost of more than £500 million associated with generating and submitting U.K.-specific data packages for substances already registered under EU REACH.

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

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