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Society of Flavor Chemists Meeing at Flavorcon

Oct 24th, 2017Oct 26th, 2017

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Flavorcon 2019 Brings Global Flavor to Cincinnati

Following a record-breaking year, Flavorcon returns to the Midwest on Nov. 11-12, 2019 at the Duke Energy Convention Center for two days of technical insight, trend and market analysis for the flavor, food and beverage industries.

Flavorcon is a global, interactive conference designed for flavorists, product developers, R&D leaders, food scientists and consumer packaged goods professionals designed to support sensory innovations and better-for-you breakthroughs for the flavor, food and beverage markets.

Flavorists Receive Special Flavorcon 2024 Registration Rate

WFFC, BSF and SFC members receive additional discounts, too!

Bell Flavor & Fragrances principal flavorist, Cyndie Lipka teamed up with certified flavorist Michael Morrison to moderate the second session of Flavorcon 2024's Master Class.

Flavor Reports Flavorcon 2024 Master Class Edition

The impressions gathered are from attendees at the Master Class moderated by principal flavorist Cyndie Lipka and flavorist Michael Morrison.

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Embracing the Future of Flavor and the Flavorist

At Flavorcon 2018, Tony Moore, chief innovation officer and chief flavorist for Flavor Producers, will discuss how regulations impact flavor creation and the future of the profession.

The stickers can be used on water bottles, beer cans and soda.

AromaFlavor Beverage Labels Add Flavor Through Scent

Peel and place the label on your beverage to add scent to your drink.

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Breakfast Flavors With Bedoukian Research at Flavorcon 2018

The company will present a talk on fat reduction and present a range of its ingredients including, pomelo aldehyde, nuezate and hazelnut furan FCC.

Natural Seafood Bases, Bacon Flavors from Integrative Flavors

The seafood soup bases are available in clam, crab, fish, lobster, salmon and shrimp flavors.

Be introduced to new ingredients, flavor professionals and add to your tool belt.

What Flavorists Can Gain From Attending Flavorcon 2023

Registration for the upcoming event is opening soon. Here's what you need to know!

The Green Chemistry Centre of Excellence (GCCE) is a world-leading academic facility for pioneering pure and applied green and sustainable chemical research.

University of York Hosts Flavor/Fragrance Sustainability Day

The day provided a chance for industry and academia to learn and collaborate together.

Flavor Bites: Eugenol in Flavors

There are applications for this highly distinctive ingredient in a range of profiles.

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Flavor Bites: Perfumers and Flavorists

Although there are distinct differences in the responsibilities and duties of perfumers and flavorists, these two occupations share many similarities and can learn much from each other

During his presentation, Wright discussed how toolkits can be used in the flavor industry when focusing on innovation by users as is done at the MIT Innovations Lab.

[Update] Flavor Forward: The Future of Flavor with MIT at Flavorcon Now on Demand

During his presentation, Wright discussed how toolkits can be used in the flavor industry when focusing on innovation by users as is done at the MIT Innovations Lab.

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Propanediol as an Alternative Flavor Carrier: Flavorcon Preview

The examination of propanediol as an alternative to petroleum-based propylene glycol and glycerin, according to Flavorcon 2015 speaker Steve Huff.

Fruit-flavored Yogurt Dominates Market; Flavors Get Sophisticated

Majority of the world prefers fruit flavors in yogurts; split-pot concept is boosting flavor sophistication.

Flavor Outlook: Berry Flavors Ripen on Restaurant Menus

Mintel Menu Insights discusses the increasing popularity of berries as an ingredient in food and beverages

Comax Flavors Rolls Out Non-dairy Enhancer Flavor

Applications include milk substitutes like soy milk, almond milk, non-dairy creamers, non-dairy cheeses

Manufacturing Flavors—How the Industry Produces Uniform Flavors

Our purpose in this paper is to outline how to best carry out completely and economically the total operation of producing and shipping of our flavors. These flavors must meet the total requirements of our customers, our management and certainly pass all the analytical requirements of both our customers and our in-house quality assurance programs. Our primary intent should be that the scaled-up product very closely resembles that flavor we originally created and submitted to our customer who made the long, tedious, and expensive purchasing decision, after many hours of testing, to buy this flavor.

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