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IOFI Launches Comprehensive Flavor Glossary to Standardize Industry Language

IOFI Launches Comprehensive Flavor Glossary to Standardize Industry Language

Geneva, 15 June 2026 – The International Organization of the Flavor Industry (IOFI) has today unveiled the IOFI Flavor Glossary, a new reference tool designed to promote clarity, consistency, and alignment in the scientific, regulatory, and technical language used across the global flavor sector. This initiative is part of IOFI’s

Asia Food & Flavor Regulatory Digest: July 13–31, 2026

Asia Food & Flavor Regulatory Digest: July 13–31, 2026

Here is the comprehensive compilation of law and regulatory news for the food and flavor industry across Asia that was released during July 13 – July 31, 2026, with summaries and hyperlinked sources. 1. China — CFSA Opens Consultation on Four New Food Raw Materials Released: July 13, 2026 Status: Draft / public

North America Food & Flavor Regulatory Digest: July 13–31, 2026 — Key FDA Color Additive Actions, State Cultivated Protein Bans, CUSMA Trade Shifts, and Allergen Disclosure Mandates

North America Food & Flavor Regulatory Digest: July 13–31, 2026 — Key FDA Color Additive Actions, State Cultivated Protein Bans, CUSMA Trade Shifts, and Allergen Disclosure Mandates

Here is a comprehensive summary of law and regulatory news for the food and flavor industry in North America released during July 13–July 31, 2026, organized by jurisdiction. 🇺🇸 UNITED STATES — FEDERAL 1. FDA Revokes Orange B and Proposes Revoking Citrus Red No. 2 Released: July 22, 2026 The FDA

Market Watch: CHIPS AHOY! Secret Flavor Goes Viral: Everything You Need to Know About the New Mystery Cookie

Market Watch: CHIPS AHOY! Secret Flavor Goes Viral: Everything You Need to Know About the New Mystery Cookie

Search interest for "Chips Ahoy secret flavor" has surged after CHIPS AHOY! unveiled its first-ever Mystery Cookie, a limited-edition product that invites fans to guess its hidden flavor for a chance to win $25,000. The interactive launch combines mystery, gaming culture, and social media, making

Seeking Bourbon, Gin & Tequila Flavor Samples for Testing in New Products

Seeking Bourbon, Gin & Tequila Flavor Samples for Testing in New Products

Attention, flavor suppliers: Posted on July 31, 2026 - A Michigan-based company is seeking bourbon, gin, and tequila flavor samples for testing in their upcoming product lines. Interested suppliers are invited to contact Flavorist.com for further details. The company is eager to begin testing immediately in order to accelerate

Pre-Order Now: Flavor Emulsion Technology – The Definitive Training Manual / Digital Release: Oct 1, 2026

Pre-Order Now: Flavor Emulsion Technology – The Definitive Training Manual / Digital Release: Oct 1, 2026

Editor's Note: Mastery of emulsion technology is critical for food and flavor formulators, as well as application technologists. In any system containing both oil and water phases, phase separation presents a persistent challenge that must be addressed. When a system lacks adequate emulsification, the fat phase will separate

Seelbach's Classic Bourbon Flavor Profile: Why This New 99-Proof Kentucky Bourbon Is Trending

The search term "Seelbach's Classic bourbon flavor profile" has seen a sharp increase over the past day as whiskey enthusiasts and beverage professionals look for details about Seelbach's Private Reserve Classic Straight Kentucky Bourbon Whiskey, the newest flagship release from Seelbach's. The

Stop Overpaying for Wireless. Get the "Super Carrier" US Mobile for a Fraction of the Cost

Stop Overpaying for Wireless. Get the "Super Carrier" US Mobile for a Fraction of the Cost

Updated on July 31, 2026 Editor’s comment: The editor tested US Mobile and confirmed that everything works smoothly. Simply follow instruction to complete your transfer. What you need to do is, 1) Get account number and pin number associated with your phone number from your current provider, 2) Pick

Patent Document: Method for Improving Quality Characteristics of Cheese Essence and Product

Patent Document: Method for Improving Quality Characteristics of Cheese Essence and Product

Patent Number: CN121942874A Publication Date: January 28, 2026 Application Number: CN202610117673.8A Current Status: Pending Assignee/Applicant: Not explicitly identified in the document excerpt (the original filing would list the assignee). Inventors: The inventors are not specifically named in this excerpt; the patent would typically list individual inventors associated with

Patent Watch: Microwave-Triggered Flavor Enhancement Method for Plant-Based Meat

Patent Watch: Microwave-Triggered Flavor Enhancement Method for Plant-Based Meat

Patent Number: CN121986920A Publication Date: April 8, 2026 Priority Date: After January 1, 2026 Applicant/Assignee: Not explicitly identified in the document (assigned to the inventor(s) named in the original filing) Inventors: The inventors are not specifically named in this excerpt; the patent would typically list individual inventors. Based

Patent Document: Separation Method to Enhance the Flavor and Unsaturated Fatty Acid Content of Butter Fat (Beef Tallow)

Patent Document: Separation Method to Enhance the Flavor and Unsaturated Fatty Acid Content of Butter Fat (Beef Tallow)

Patent Number: CN121873880A Publication Date: February 9, 2026 Application Number: CN202610183575.4A Current Status: Pending Assignee: Shanghai Institute of Technology (上海应用技术大学) Inventors: The inventors are not specifically named in this excerpt; the patent would typically list individual researchers affiliated with Shanghai Institute of Technology. Technical Field The present invention relates

Mango Flavor Formulation – Complete Development Guide

Mango Flavor Formulation – Complete Development Guide

This document is intended for those interested in formulating a mango flavor. It does not provide a ready-to-use formula. Instead, it presents concepts and ideas that may help guide the development of your own formulation. Log in to view the document.

How Food Color Changes Can Influence Flavor Perception: Why Natural Colors Matter More Than Ever

How Food Color Changes Can Influence Flavor Perception: Why Natural Colors Matter More Than Ever

As food manufacturers accelerate the transition from artificial food dyes to naturally derived colors, they are discovering that changing a product's appearance can have an unexpected consequence: consumers may believe the flavor has changed—even when the recipe remains exactly the same. This phenomenon highlights an important principle

Patent Watch: Aroma Composition with Fermented Fruit, Floral, and Costus Notes and Its Applications

Patent Watch: Aroma Composition with Fermented Fruit, Floral, and Costus Notes and Its Applications

Patent Number: CN121868189A Country: China Status: Pending Publication Date: January 14, 2026 Application Number: CN202610045040.0A Priority Date: 2026 Inventors: * 叶素芳 (Ye Sufang) * 陈敬艺 (Chen Jingyi) * 陈雅楠 (Chen Ya'nan) Current Assignee: * Xiamen Xin Milan Flavor And Fragrance Co., Ltd. Worldwide Applications: 2026 Technical Field This invention belongs to

Patent Watch: Durian Essence and Preparation Method Thereof

Patent Watch: Durian Essence and Preparation Method Thereof

Patent Number: CN121714027A Country: China Status: Pending Publication Date: January 19, 2026 Application Number: CN202610064898.1A Priority Date: 2026 Inventor: * 黄金顺 (Huang Jinshun) Current Assignee: * Guangdong Xinjie Biochemical Technology Co., Ltd. Worldwide Applications: 2026 Technical Field This invention belongs to the technical field of essences and flavorings. Specifically, it relates

Patent Document: A Meat-Containing Compound Cheese and Its Preparation Method

Patent Document: A Meat-Containing Compound Cheese and Its Preparation Method

Patent Number: CN121795506A Country: China Status: Pending Publication Date: March 10, 2026 Application Number: [Not specified in document] Priority Date: [Not specified in document] Inventors: * 苗方 (Miao Fang) * 解庆刚 (Xie Qinggang) * 胡诚 (Hu Cheng) * 郑姗 (Zheng Shan) * 张旭光 (Zhang Xuguang) * 冷友斌 (Leng Youbin) * 陆思宇 (Lu Siyu) Current Assignees: * Feihe Gannan

Patent Watch: A Beef-Derived Umami Peptide with Salt-Enhancing and Flavor-Enhancing Effects and Its Applications

Patent Watch: A Beef-Derived Umami Peptide with Salt-Enhancing and Flavor-Enhancing Effects and Its Applications

Patent Number: CN121930310A Country: China Status: Pending Publication Date: January 30, 2026 Application Number: CN202610135042.9A Priority Date: 2026 Inventors: [Not specified in the document] Current Assignee: [Not specified in the document] Technical Field The invention relates to the field of polypeptides, and in particular to a beef-derived umami

Patent Document: A Fragrance Base Composition with a Bursting Aroma Effect, a Fragrance and Its Preparation Method

Patent Document: A Fragrance Base Composition with a Bursting Aroma Effect, a Fragrance and Its Preparation Method

Patent Number: CN121896040A Country: China Status: Pending Publication Date: February 24, 2026 Application Number: CN202610221125.XA Priority Date: 2026 Inventors: [Not specified in the document] Current Assignee: [Not specified in the document] Technical Field The application relates to the technical field of perfume-based fragrances, in particular to a perfume

News Alert: Nestlé Sells Half of Water Business in $3.4 Billion Deal, Creates Premium Beverage Company Peranel

News Alert: Nestlé Sells Half of Water Business in $3.4 Billion Deal, Creates Premium Beverage Company Peranel

Wednesday 07/27/2026 —Nestlé is reshaping its global beverage portfolio by selling a 50% stake in its waters and premium beverages business to private equity firm Platinum Equity in a transaction valued at approximately €3 billion ($3.4 billion). The deal creates a new standalone company, Peranel, which will

Market Watch: New Poppi Flavor - Why Poppi Lemonade Is One of Summer's Hottest Beverage Launches

Market Watch: New Poppi Flavor - Why Poppi Lemonade Is One of Summer's Hottest Beverage Launches

The phrase "new Poppi flavor" has emerged as one of the fastest-rising beverage searches over the past day as consumers, retailers, and beverage professionals discuss Poppi Lemonade, the brand's newest limited-edition prebiotic soda. The launch reinforces Poppi's strategy of combining nostalgic flavors

ADM and The EVERY Company Partner to Scale Precision-Fermented Egg Protein: A Major Step for the Future of Food

ADM and The EVERY Company Partner to Scale Precision-Fermented Egg Protein: A Major Step for the Future of Food

The global food industry is entering a new era where biotechnology and food manufacturing are becoming increasingly intertwined. One of the latest examples is the partnership between agricultural giant ADM (Archer Daniels Midland) and food technology startup The EVERY Company, which aims to significantly expand the production of OvoPro, an

IFF Sells Natural Ingredients Portfolio to SuanNutra as Ingredients M&A Heats Up

IFF Sells Natural Ingredients Portfolio to SuanNutra as Ingredients M&A Heats Up

IFF SuanNutra deal, IFF natural ingredients sale, food ingredients M&A 2026, natural colors acquisition, clean label ingredients

Patent Document: Preparation Method of Tobacco Flavoring Agent with Rose Sweet Fragrance, Flavoring Agent, and Application Thereof

Patent Document: Preparation Method of Tobacco Flavoring Agent with Rose Sweet Fragrance, Flavoring Agent, and Application Thereof

Patent Information * Patent Number: CN121774250A * Country: China * Application Number: CN202610185744.8A * Status: Pending * Publication Date: February 9, 2026 Technical Field The invention belongs to the technical field of tobacco flavors, and specifically relates to a preparation method of a tobacco flavoring agent with rose fragrance, the flavoring agent itself, and

Patent Watch: Method for Preparing a Stable Citrus Flavoring for Low-Sugar Beverages

Patent Watch: Method for Preparing a Stable Citrus Flavoring for Low-Sugar Beverages

Patent Information * Patent Number: CN121730419A * Country: China * Other Languages: Chinese * Inventors: Deng Weizhan (邓伟战), Huang Hao (黄浩), Lai Gongchen (赖拱晨) * Current Assignee: Guangdong Hengyu Biotechnology Co., Ltd. * Application Number: CN202610025845.9A * Status: Pending * Publication Date: January 9, 2026 Technical Field The invention belongs to the technical field of food additives,

Patent Alert: Processing Method for Improving Braised Chicken Flavor by Utilizing Microbial Metabolites

Patent Alert: Processing Method for Improving Braised Chicken Flavor by Utilizing Microbial Metabolites

Patent Information * Patent Number: CN121774185A * Country: China * Application Number: CN202610103782.4A * Status: Pending * Publication Date: January 26, 2026 * Inventors: Not explicitly named in the document (the patent text does not list specific inventors) * Current Assignee: Not explicitly named in the document (the patent text does not list a specific assignee)