Find out what is trending in the world of food and beverage flavors. Our flavor chemists and scientists develop imaginative flavors designed to satisfy consumers’ need for interesting new food and beverage options.

How Flavor Science is Innovating Cheese

Changing Cheese: How Flavor Science and Technology is Disrupting and Innovating the Ultimate Comfort Food

Cheese is a $28 billion industry in the U.S. and poised for growth, but how do you innovate in a category that is driven by familiarity and comfort? Thanks to advancements in flavor […]

T. Hasegawa2023-05-22T12:16:29-07:00March 9th, 2023|Flavor Education|

Innovations in flavor science serving-up healthier desserts and confections

Have your cake and eat it, too – How innovations in flavor science and technology are serving-up healthier desserts and confections While desserts and confections still deliver familiarity and comfort, flavor technology is enabling permissible indulgence as this traditional category evolves to meet healthier consumer lifestyles.

By T. Hasegawa

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T. Hasegawa2022-10-28T16:18:21-07:00October 28th, 2022|Flavor Education, In The News|

How Flavor Technology is Adding Value to Dips & Sauces

Premium Taste, Without the Premium: How Flavor Technology is Adding Value to Dips & Sauces

Commonly seen as an inexpensive way to elevate mundane dishes, dips & sauces are growing increasingly popular, thanks to new technology from the world’s leading flavor experts

By T. Hasegawa

Next time you’re […]

T. Hasegawa2022-07-08T08:40:02-07:00July 6th, 2022|Flavor Education, In The News|

Rethinking Non-Alcoholic Beverages

Rethinking Refreshments: How Flavor Innovations and Science are Mixing-Up the Non-Alcoholic Beverage Category

Sales of non-alcoholic beverages are booming among younger consumers, fueled by a ‘sober curious’ trend during the pandemic – the flavor industry is responding with new ways to offer low-ABV excitement.

By T. Hasegawa

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T. Hasegawa2022-04-29T08:59:50-07:00April 27th, 2022|Flavor Education, In The News|

The Art of Indulgence:
How Chocolate and Vanilla are Shaping Flavor Innovation

Centuries-old and widely-beloved – chocolate and vanilla are going beyond their notoriety as decadent sweet dessert flavors and becoming fast favorites in savory foods, beverages and more. […]

T. Hasegawa2021-06-30T09:30:09-07:00May 27th, 2021|Flavor Education|

REACTION FLAVORS

A behind-the-scenes look at how the world’s top flavor experts are using reaction technology to reproduce authentic cooking flavors in a wide variety of food products.

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T. Hasegawa2021-05-24T13:32:05-07:00March 30th, 2021|Flavor Education|

How Flavor Science is Innovating Cheese

Innovations in flavor science serving-up healthier desserts and confections

By T. Hasegawa

How Flavor Technology is Adding Value to Dips & Sauces

By T. Hasegawa

Rethinking Non-Alcoholic Beverages

By T. Hasegawa

How Chocolate and Vanilla are Shaping Flavor Innovation

The Art of Indulgence: How Chocolate and Vanilla are Shaping Flavor Innovation

The Foundations of Flavor: How the Reaction Process Gives Authenticity to Savory Foods

REACTION FLAVORS

A behind-the-scenes look at how the world’s top flavor experts are using reaction technology to reproduce authentic cooking flavors in a wide variety of food products.

[…]

Explore Our Flavor Portfolio

Alcoholic Beverages

Non-Alcoholic Beverages

Botanical

Dairy

Dips, Dressings & Sauces

Fruity (Fruit & Fruit-Filled)

International

Reaction

Savory

Seafood

Solutions

Sweet (Confections)

Bakery

Vegetables

Explore Our Flavor Portfolio

Alcoholic Beverages

Non-Alcoholic Beverages

Botanical

Dips, Dressings & Sauces

Fruity (Fruit & Fruit-Filled)

International

Reaction

Savory

Seafood

Solutions

Sweet (Confections)

Bakery

Vegetables

The Art of Indulgence:
How Chocolate and Vanilla are Shaping Flavor Innovation