February 2021

The February issue of Perfumer & Flavorist+ takes a look at beverages in the post-COVID landscape. Also in this issue: the future of upcycling in the flavor and fragrance industry.

Perfumer & Flavorist+ February 2021

February 2021

2,5-Dimethylpyrazine has a roasted, peanut-like flavor that makes it an excellent fit for roasted nut flavors such as hazelnut, peanut and walnut.

Flavor Bites: 2,5-Dimethylpyrazine

According to Project Drawdown, reducing food waste is the single most effective solution to climate change.

F&F's Upcycling Future

Consumers are increasingly seeking energy paired with additional benefits to boost mood, cognition and more.

Better-for-You Energy

Specialty beverages like kombuchas occupy all-important end-cap locations in grocery stores, beckoning consumers to try something new.

Beverages Disrupted

Many of the ingredients featured in this month’s column fit well into sweet brown flavors like butterscotch, caramel, maple and toffee, as well as roasted flavors like coffee.

Organoleptic Characteristics of Flavor Materials

The COVID-19 pandemic has sparked a surge of interest in immunity enhancing ingredients such as citrus.

Pandemic-inspired Ingredients

In difficult times, flavor and fragrance can offer comfort and more.

Why F&F Matters

The dalgona coffee craze is just one of the many drivers of coffee-based beverage innovation.

Forward Thinking: 3 Beverage Trends for 2021 and Beyond