flavorist.com

flavorist.com

Sign in Subscribe

Concretes: What the Society of Flavor Chemists Wants Flavorists to Know

Concretes: What the Society of Flavor Chemists Wants Flavorists to Know

Presented below is a flavorist training guide for commercial “concretes” and concrete-like solvent extracts. 1. What “concrete” means A concrete is a concentrated natural aromatic extract made by solvent extraction of plant material, usually fresh flowers or other aromatic botanicals. It contains volatile aroma compounds plus nonvolatile waxes, pigments,

Enzymolysis in Flavor Chemistry: What the Society of Flavor Chemists Wants You to Know

Enzymolysis in Flavor Chemistry: What the Society of Flavor Chemists Wants You to Know

1. What enzymolysis means Enzymolysis is the cleavage of chemical bonds by enzymes, usually with water as the reacting molecule. In flavor systems, enzymolysis matters because it can either: Create desirable flavor notes by releasing aroma compounds or precursors, or cause flavor aging and shelf-life loss by degrading key

Recrystallization in Flavor Systems: Training Material for Flavorist Trainees

Recrystallization in Flavor Systems: Training Material for Flavorist Trainees

1. Introduction: What is Recrystallization? Recrystallization is the process by which a substance that was previously dissolved, melted, or present in an amorphous (non-crystalline) state forms crystals again. In flavor products, recrystallization most commonly involves: * Sugars * Polyols (sugar alcohols) * Organic acids * Salts * Encapsulating materials * Occasionally flavor ingredients themselves Although

Adsorption and Absorption of Flavor Compounds by Proteins, Carbohydrates, and Fats - A Flavorist Training Guide

Adsorption and Absorption of Flavor Compounds by Proteins, Carbohydrates, and Fats - A Flavorist Training Guide

Adsorption and absorption of flavor compounds are critical factors that determine flavor intensity, release, stability, and perception in food systems. Adsorption refers to flavor molecules attaching to the surface of food components, while absorption involves their penetration into the interior of a material. In practice, both processes often occur simultaneously.

Beef Tallow Makes a Mainstream Comeback as Major Food Companies Embrace the 'MAHA' Fat

Beef Tallow Makes a Mainstream Comeback as Major Food Companies Embrace the 'MAHA' Fat

June 22, 2026 - Once a staple in grandmother's kitchen, beef tallow is experiencing a remarkable renaissance. This rendered animal fat, pushed aside for decades by vegetable oils, is sizzling its way back into the spotlight. Fueled by new federal dietary guidelines that champion its use and a growing

Microbial Degradation in Flavor Products

Microbial Degradation in Flavor Products

Introduction Microbial degradation is the breakdown of flavor compounds by bacteria, yeasts, and molds through enzymatic activity. Unlike oxidation or thermal degradation, it is a biological process that can occur at room temperature in closed containers, even in systems that appear chemically stable. For a flavorist, this makes it a

Polymerization Reactions in Flavor Products

Polymerization Reactions in Flavor Products

Polymerization in Flavor Chemistry Polymerization is one of the main routes by which flavor compounds degrade over time. Unlike hydrolysis or simple oxidation to a single product, polymerization converts volatile, flavor-active monomers into larger, often non-volatile or off-odor species — so it's a central concern in

KFC Unveils Global Transformation: New Menu, Modern Restaurants, and a Fresh Brand Identity

The Iconic Chicken Chain Reimagines the Quick-Service Experience June 15, 2026 - KFC, the world's most famous fried chicken brand, has unveiled an ambitious global transformation designed to redefine how consumers experience the 74-year-old brand. With a new restaurant opening somewhere in the world approximately every

Flavor Materials that Contribute to Candy Flavor Notes: What Flavorists Need to Know

Flavor Materials that Contribute to Candy Flavor Notes: What Flavorists Need to Know

Candy notes are among several dozen flavor attributes that the Society of Flavor Chemists expects certified flavorists to understand and effectively manipulate during flavor formulation. Candidates may also encounter questions related to flavor materials that influence candy note during the qualification examination or interview. This reference document is intended for

"Waxy" as a Flavor/Aroma Descriptor: What Flavorists Need to Know

"Waxy" as a Flavor/Aroma Descriptor: What Flavorists Need to Know

Waxy note is among several dozen flavor attributes that the Society of Flavor Chemists expects certified flavorists to understand and effectively manipulate during flavor formulation. Candidates may also encounter questions related to flavor materials that influence waxy note during the qualification examination or interview. "waxy" is one of

No Toxics in Food Packaging Act 2026: A Major Push to Remove Harmful Chemicals from Food Packaging

No Toxics in Food Packaging Act 2026: A Major Push to Remove Harmful Chemicals from Food Packaging

Food packaging plays a crucial role in protecting products, extending shelf life, and ensuring food safety. However, growing scientific evidence has raised concerns about chemicals used in packaging materials that can migrate into food and potentially affect human health. In response to these concerns, lawmakers in the United States have

Blue Bell’s Blackberry Cobbler Ice Cream Is Back—and Fans Are Racing to Find It

Blue Bell’s Blackberry Cobbler Ice Cream Is Back—and Fans Are Racing to Find It

The beloved seasonal flavor has returned, sparking a surge in online searches, social media excitement, and summer nostalgia. If you've noticed people suddenly talking about Blue Bell Southern Blackberry Cobbler Ice Cream, you're not alone. Search interest for the flavor has surged after Blue Bell announced

North America Food & Flavor Industry: Law & Regulatory News June 7–17, 2026 — Manufacturer Guidelines & Advisory Summary

North America Food & Flavor Industry: Law & Regulatory News June 7–17, 2026 — Manufacturer Guidelines & Advisory Summary

FDA Food Traceability Rule, Food Traceability List (FTL), Phthalates, Food Contact Materials, Food Additives, Color Additives, Synthetic Dye Phase-Out, Natural Colorants, GRAS Reform, Front-of-Package Labeling.

Flavor Materials That Contribute to Mouthfeel: What the Society of Flavor Chemists Wants you to Know

Flavor Materials That Contribute to Mouthfeel: What the Society of Flavor Chemists Wants you to Know

Mouthfeel is one of several dozen flavor attributes that the Society of Flavor Chemists expects certified flavorists to understand and effectively manipulate during flavor formulation. Candidates may also encounter questions related to flavor materials that influence mouthfeel during the qualification examination or interview. Introduction Mouthfeel is one of the most

The New Era of Smoke Flavours: How Regulation is Reshaping Innovation

The New Era of Smoke Flavours: How Regulation is Reshaping Innovation

For centuries, smoke has been synonymous with preservation, craftsmanship and culinary tradition. Today, however, smoke flavour is undergoing a profound transformation—not because consumer demand is waning, but because science and regulation are redefining how authentic smoky notes are produced. The European Union's recent reassessment of smoke flavourings

Job Opening: Flavorist wanted to work in Tlalnepantla de Baz, MEX, Mexico

Job Opening: Flavorist wanted to work in Tlalnepantla de Baz, MEX, Mexico

Job Title: Flavorist – Savory Expert Job Location: Tlalnepantla de Baz, MEX, Mexico Company Overview The company is a global leader in the science, art, and innovation of flavors and extracts. They are renowned for their market-savvy approach and visionary solutions, serving some of the world's most recognized

Latest M&M’s Flavor Release Sparks Search Surge: Everything You Need to Know About Banana Nut Bread M&M’s

Latest M&M’s Flavor Release Sparks Search Surge: Everything You Need to Know About Banana Nut Bread M&M’s

M&M’s is generating significant buzz in June 2026 following the release of its newest limited-edition flavor: Banana Nut Bread M&M’s. As searches for “latest M&M’s flavor release” surge across search engines and social media, candy fans are eager to learn

Nestlé Eliminates Artificial Food Colors Across U.S. Portfolio as Industry Shift Gains Momentum

Nestlé Eliminates Artificial Food Colors Across U.S. Portfolio as Industry Shift Gains Momentum

Nestlé USA has completed the removal of certified artificial colors from its entire food and beverage portfolio in the United States, marking a significant milestone in the food industry's ongoing transition toward cleaner ingredient labels and greater transparency. The company announced that all of its U.S. food

Patent Summary: US 9,826,772 B2 Methods and Compositions for Affecting the Flavor and Aroma Profile of Consumables

1. Patent Basics Patent Title: Methods and Compositions for Affecting the Flavor and Aroma Profile of Consumables (Patent Images) Patent Number: US 9,826,772 B2 Date of Patent: November 28, 2017 (Patent Images) Applicant / Assignee: Impossible Foods Inc. (Patent Images) Inventors: * Rachel Fraser * Patrick O'Reilly Brown * Jessica

Beyond Barbecue: The Science and Future of Smoke Flavors

Beyond Barbecue: The Science and Future of Smoke Flavors

Why Smoke Continues to Captivate Consumers—and Challenge Flavorists Smoke is one of humanity's oldest flavor technologies. Long before refrigeration, smoking preserved meat, fish, and cheese while imparting a complex sensory signature that became deeply embedded in culinary traditions around the world. Today, smoke is no longer confined

Tom Brady and Gopuff Bet Big on the Growing Coconut Water Market with Launch of Good Nut

Tom Brady and Gopuff Bet Big on the Growing Coconut Water Market with Launch of Good Nut

Former NFL superstar and entrepreneur Tom Brady is expanding his presence in the health and wellness sector with the launch of Good Nut, a new organic coconut water brand developed in partnership with instant commerce company Gopuff. The exclusive beverage line arrives at a time when consumer demand for healthier

Pandan Flavor Surges in Search: Why Southeast Asia’s “Vanilla of the East” Is Becoming a Global Food Trend

Pandan Flavor Surges in Search: Why Southeast Asia’s “Vanilla of the East” Is Becoming a Global Food Trend

Search interest in pandan flavor has spiked sharply over the past few hours, reflecting a broader trend that has been building throughout 2025 and 2026. Food industry analysts, chefs, bakeries, coffee shops, and social media creators are increasingly highlighting pandan as one of the most promising emerging flavors in the

Noteworthy: Compounds and building blocks for brown notes

Noteworthy: Compounds and building blocks for brown notes

Brownness is a fundamental flavor note that every flavorist needs to understand. The Society of Flavor Chemists requires certified flavorists to know which chemical compounds contribute to a brown note. During the qualification exam, test takers may be asked to describe the compounds that make a flavor browner. In flavor

Noteworthy: Compounds and building blocks for creamy note

Noteworthy: Compounds and building blocks for creamy note

Creaminess is a fundamental flavor note that every flavorist needs to understand. The Society of Flavor Chemists requires certified flavorists to know which chemical compounds contribute to a creamy taste or mouthfeel. During the qualification exam, test takers may be asked to describe the compounds that make a flavor creamier.

For Flavorists, Beverage Developers, and Brand Managers: What Dunkin's Glamberry, BlushPop, and Sunzest Reveal About the Future of Beverage Innovation, Consumer Psychology, and Flavor Branding

Dunkin's Flavor Revolution 2026 How Glamberry, BlushPop, and Sunzest Reveal the Future of Beverage Innovation, Consumer Psychology, and Flavor Design Executive Summary In March 2026, Dunkin introduced six varieties of its new Dunkin' Zero zero-sugar energy platform. Among them, three flavors immediately stood out because of