This month’s issue explores innovations in F&F technology. Regular and guest columnists dig into biotech, robotics, renewable ingredients and more.
For the flavor enthusiasts who are craving industry updates, Bob Lijana returns to Perfumer & Flavorist+’s pages to pen “Why Food Safety of Flavors Matters” (page 46), while a flavor analyst outlines cheese and dairy flavor trends and how technology has aided the development of flavors in these categories on page 34.
In the fragrance realm, readers can find the latest “Perfumer Notes” column exploring cocoa butter colorless (page 38), as well as a feature on the versatility of turpentine in fragrance formulations (page 40).
Not to mention the latest industry news, fragrance tech and expert findings. See what’s happening and what’s on the horizon in F&F in the pages ahead.
World Perfumery Congress 2022
Speaking of fragrance innovation, early-bird rates for the World Perfumery Congress (WPC) end this month. Save your spot to reconnect with fragrance’s top minds in Miami, Florida. Attendees can customize their WPC experience, securing tickets to one, two or all three days of the Congress scheduled for June 29-July 1, 2022. More information on rates and sessions on page 51. Visit worldperfumerycongress.com to register.
Jenna Rimensnyder
Managing Editor
For the full article, please check out the Perfumer & Flavorist+ March 2022 issue.
![[The gourmand fragrance] category is growing at a rate of +77.5% YoY, with an average of 4.2K monthly searches.](https://img.perfumerflavorist.com/files/base/allured/all/image/2024/04/AdobeStock_567491029.6627d20446277.png?auto=format%2Ccompress&fit=crop&h=191&q=70&w=340)
