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The International Fragrance Association (IFRA) is primarily a fragrance-industry organization, not a food-flavor regulatory body. However, the Society of Flavor Chemists deliberately includes IFRA in Section VII of its January 2026 syllabus under “Industry Relevant Organizations.” The reason is that flavor and fragrance chemistry overlap heavily: the same

For the Society of Flavor Chemists, fats and oils are not just “carriers.” A trainee is expected to understand them simultaneously as chemical systems, processed raw materials, sensory contributors, flavor solvents, texture modifiers, and sources of reaction products. The current SFC syllabus specifically lists “Vegetable and Animal derived fats/oils”

The Society of Flavor Chemists’ January 2026 syllabus specifically lists “Animal Broths, Stocks, Powders” among the flavoring-substance categories for which candidates should be able to explain physical form, method of production, organoleptic characteristics, and solubility. (Flavor Chemists) For an examination or interview, I would learn this topic at two

The increased search for “ice cream flavor” seems to have something to do with Baskin-Robbins’ September 1 launch of Biscoff Crème Brûlée Ice Cream, supported by same-day industry coverage and the brand’s official announcement. (QSR Magazine) Search interest around the term “ice cream flavor” is surging, and

Search interest around “lady killer hookah flavor” has surged, putting renewed attention on one of Adalya Tobacco’s better-known fruity shisha blends. While there does not appear to be a major breaking-news announcement, recall, reformulation, or product launch involving Lady Killer during the past 24 hours, the spike

The January 2026 Society of Flavor Chemists syllabus specifically expects candidates to be able to explain the physical form, method of production, organoleptic characteristics, and solubility of “Extracts: Fluid & Solid Extracts, Tinctures, CO₂.” (Flavor Chemists) A useful flavorist-level treatment is below. One important qualification: “fluid extract,” “solid extract,

Below is a best-effort regulatory summary of major Asian food-safety authorities for releases dated August 15–30, 2026. It focused on measures with practical implications for food, beverage, flavor, color, ingredient, dairy, functional-food, spice, agricultural-ingredient, and import/export manufacturers. The most consequential developments are Thailand'

Below is a country-by-country review of South American national food/agriculture regulators, official gazettes, and relevant MERCOSUR activity for releases dated August 15–30, 2026. There are 12 developments that merit attention from food, beverage, ingredient, flavor, color, dairy, seafood, or closely connected agricultural manufacturers. The news are

Below listed a comprehensive review of U.S., Canadian, and Mexican federal/national regulatory sources for releases dated August 15–30, 2026, focusing on developments that can materially affect food, beverage, ingredient, flavor, color, and food-packaging manufacturers. This digest includes 22 developments worth attention. Excluded are routine recalls, meeting

Sunday August 30, 2026 – Interest in the new mint chocolate M&M’s flavor is surging as candy fans discover M&M’S latest limited-edition creation: Mint Crunchy Cookie M&M’S. The new candy combines mint, milk chocolate and a crispy cookie center, creating a

According to the January 2026 Society of Flavor Chemists (SFC) syllabus, JECFA falls under “International Organizations and Standards,” and candidates are “expected to know basic scope of work.” In other words, the SFC does not appear to expect a flavorist to be a JECFA toxicologist, but you should be able

Friday August 28, 2026 – Few packaged-food brands have remained as recognizable for more than a century as Oreo. Yet the world’s best-selling cookie is not relying solely on nostalgia or its familiar combination of chocolate wafers and vanilla crème. Instead, owner Mondelēz International has transformed Oreo into

According to the Society of Flavor Chemists (SFC) syllabus, a flavorist/candidate is expected to be able to explain the physical form, method of production, organoleptic characteristics, and solubility of smoke condensates. The syllabus places smoke condensates among the major categories of flavoring materials that a professional flavorist should understand.

NSF — What a Flavorist Needs to Know NSF originally stood for National Sanitation Foundation. It was founded in 1944 to develop sanitation and food-safety standards. Today, the organization officially uses the name NSF because its activities extend well beyond sanitation. It is an independent third-party standards, testing, auditing,

Wednesday August 26 2026 – McDonald’s is making a major change to its fall coffee menu in 2026, and fans of pumpkin spice have noticed. Searches for “McDonald’s discontinues pumpkin spice latte” are surging after new reports said the fast-food giant is dropping its seasonal McCafé Pumpkin Spice

Wednesday August 26, 2026 – The search for “Fanta new movie flavor release” is heating up, and the drink behind the buzz is Fanta Ghost Face Punch, a new limited-edition soda arriving for Halloween 2026. The purple-colored drink features a Dark Berry Punch flavor and puts one of horror’

Interested in buying some flavorist training materials? Check out https://www.flavorist.com/shop/ About the ranking The first 13–15 positions are relatively robust because company financial disclosures and scale are easier to triangulate. The #16–30 group is directionally reliable, but private ownership and differing definitions of “flavor

Wednesday August 26, 2026 – Fanta is heading into Halloween 2026 with one of its most eye-catching seasonal releases yet. The Fanta limited edition horror flavor generating a surge in online searches is Fanta Ghost Face Punch, a purple Dark Berry Punch-flavored soda featuring Ghost Face, the horror icon

Flavor Emulsion Technology is a comprehensive professional training reference devoted to the science, formulation, processing, stability, analysis, and practical application of flavor and food emulsions. Designed to take readers from foundational principles through advanced troubleshooting and real-world application, this book brings together the scientific knowledge and practical reasoning required