Create a free Perfumer & Flavorist account to continue reading

IFEAT Preview: More Than a Slogan—Sustainability in F&F

Sep 30th, 2013

The one thing I thought throughout my career is that chemistry has a very bad reputation,” says Gennadiy Kolomeyer, director of R&D at Renessenz, who will discuss sustainability and “greenness” from a chemist’s perspective as part of the annual meeting of the International Federation of Essential Oils and Aroma Trades in San Francisco, running September 29 to October 3 (www.ifeat.org).

Click to download the complete article.

More in Trends
With portions shrinking dramatically—some consumers reporting a shift from three or four chapatis to one or two, or from multiple bowls of rice to half a bowl—the sensory and nutritional payoff of each bite becomes increasingly important.
GLP-1s Are Changing What “Good Taste” Means
There is an opportunity to engineer better-balanced flavor experiences that deliver satisfaction without overwhelming altered sensory perceptions.
Aug 25th, 2026
Canned cocktails are just one manifestation of the shakeup reinventing RTD beverage alcohol.
From Spritz to Sizzle: Flavor-Forward Innovation Reshapes the RTD Alcohol Boom [Forward Thinking]
Flavor-forward innovation is shaping the RTD landscape, spanning spritzes, tea cocktails, nostalgic hard sodas, elevated RTS formats, tequila drinks, and next-gen beer and flavored malt beverages.
Jul 31st, 2026
Most healthier-formulation projects fail not on nutrition but on sensory outcome, because the ingredients being reduced were doing far more sensory work than their labels suggest.
The Reformulation Paradox: Making Food Healthier Without Losing the Taste
Cutting sugar, salt and fat is the straightforward part. Rebuilding the sensory experience that keeps consumers coming back is where reformulation succeeds or fails, and where the role of the flavor house is quietly changing.
Jul 30th, 2026
'[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.
Leading Through Change: Kerry's John Savage on IOFI, the Future of Flavor and More
"The industry must continue pushing for international coherence, but also remain operationally agile in the face of divergence."
Jul 24th, 2026
'Looking ahead, Takasago’s 'Technology for the Future' will drive innovation and strengthen our position in the flavor industry,' says Satoshi Masumura, chairman and CEO of Takasago.
Beyond Taste Q&A: How Takasago Is Redefining Flavor Innovation Through Technology and Sustainability
From AI to upcycled ingredients: Takasago's approach to reinventing how the world tastes.
Jul 9th, 2026
In practical terms, businesses are looking for flavorists, application scientists, sensory specialists and formulation experts who can work with stevia variants, Reb M, thaumatin, sweet proteins, sweetness enhancers, bitterness blockers, masking systems, fibers, fats and texturants to rebuild a complete product experience.
Five Specialist Skills Driving Real Hiring Activity in Flavor and Fragrance
Pet food, fragrance compliance and texture innovation are reshaping F&F hiring priorities right now.
Jul 1st, 2026
Flavor is now engineered as an integrated, multi-sensory system where taste, mouthfeel, and texture function as a unified matrix.
The New Era of Flavor Leadership
Executives are aggressively redefining how flavor innovation drives commercial value in a volatile market.
Jul 1st, 2026
Across the board, consumers are looking for multi-sensorial experiences. So much of life is consumed via screens now that people crave fully engaging, elevated sensory experiences whenever possible. We are not only considering taste, but also texture, mouthfeel, color, aroma and more.
Sensient’s Flavor Playbook for a Rapidly Evolving Food Industry
Jul 1st, 2026
'Over the past 12 months, Scentium has experienced a particularly strong period of growth, achieving a 22% increase in global turnover,' says Manuel García, global sales director/deputy general manager Scentium. 'This performance was driven by our differentiated service model in priority product categories and territories across emerging markets, as well as by our niche-focused strategy in more mature markets.'
Inside Scentium’s 22% Growth Surge and Global Flavor Expansion
Jul 1st, 2026
'At its core, Robertet’s ambition is simple yet powerful: to future naturals by putting creation at the service of brands, and brands at the service of consumers,' says Mark Bailey, senior vice president, global flavors division, Robertet.
Shaping the Future of Flavor Through Emotion, Science and Nature
How Robertet is blending natural mastery, emotional science and entrepreneurial creativity to redefine the future of flavor innovation.
Jul 1st, 2026
'AI and machine learning are deeply integrated across McCormick’s flavor creation process, from consumer insights and sourcing to product development,' says Brendan M. Foley, chairman, president, and chief executive officer, McCormick & Company Inc. 'These digital tools enhance how we engage with customers, enabling faster, insight-driven innovation with greater agility and high-impact in the marketplace.'
McCormick’s Brendan Foley on AI, Heat Culture & the Next Era of Flavor
"As the industry expands toward broad-based ingredient solutions, our distinction lies in maintaining a 100% focus on flavor."
Jul 1st, 2026