Editor - flavorist.com (Page 14)

flavorist.com

Sign in Subscribe

Editor

ALDI to Remove 44 More Artificial Ingredients from Its Products by 2027

ALDI to Remove 44 More Artificial Ingredients from Its Products by 2027

Batavia, IL – April 22, 2026 – ALDI, one of America's fastest-growing grocery chains, has announced it will remove an additional 44 artificial ingredients from its private label foods, vitamins, and supplements by December 2027. This move expands the company's restricted ingredient list from 13 to 57

Turbidity Measurement in the Flavor Industry: Principles, Applications, and Critical Evaluation

Turbidity Measurement in the Flavor Industry: Principles, Applications, and Critical Evaluation

Turbidity meter is one of the instruments the Society of Flavor Chemists require certified flavorists to understand and use. "Turbidity Measurement in the Flavor Industry: Principles, Applications, and Critical Evaluation" Theory, Function, and Reporting of the Method/Device Here is a concise description of the theory, function, and

Deamination in Flavor Systems: Chemistry, Control, Applications, and Shelf-Life Impact

Deamination in Flavor Systems: Chemistry, Control, Applications, and Shelf-Life Impact

Deamination is among the dozens of chemical reactions and physical processes related to flavors that the Society of Flavor Chemists requires certified flavorists to understand and consider when formulating flavors. Deamination is a key nitrogen-removal reaction in flavor chemistry, especially important in systems involving amino acids, proteins, and Maillard-

Sensient Invests $250M to Expand Natural Food Dye Production

Sensient Invests $250M to Expand Natural Food Dye Production

The news On April 20, 2026, ingredients supplier Sensient Technologies announced a major investment of up to $250 million to significantly expand its production of natural food colors. The company plans to add 28,800 square feet to its largest natural color manufacturing plant in St. Louis, which currently spans

A Detailed Review of "The Essential Oils" by Ernest Guenther: The Perfumer’s Bible

A Detailed Review of "The Essential Oils" by Ernest Guenther: The Perfumer’s Bible

The Essential Oils by Ernest Guenther is one of a dozen books the Society of Flavor Chemists recommends that every certified flavorist should use. For anyone serious about aromatherapy, perfumery, or industrial chemistry, the name Ernest Guenther is synonymous with authority. His magnum opus, The Essential Oils, is not merely

Weekly Global Business Digest: Key News in the Food & Flavor Industry – North America, South America, Asia, Africa, Europe, and Oceania (April 19 - April 24, 2026)

Weekly Global Business Digest: Key News in the Food & Flavor Industry – North America, South America, Asia, Africa, Europe, and Oceania (April 19 - April 24, 2026)

North America 🧑‍⚖️ Trade & Regulation * U.S. Onion Growers Seek Relief from Mexican Imports: U.S. Senator Kevin Cramer and Representative Gabe Evans called on the USDA and USTR to support domestic onion growers. They argue that Mexican producers benefit from lax oversight and water treaty violations, proposing a $5

Global Food & Flavor Industry Regulatory Digest: Weekly Updates from North America, South America, Asia, Africa, Europe, and Oceania (April 19–26, 2026)

Global Food & Flavor Industry Regulatory Digest: Weekly Updates from North America, South America, Asia, Africa, Europe, and Oceania (April 19–26, 2026)

North America 🇲🇽 Mexico: Major Amendment to the General Health Law A broad amendment to Mexico's General Health Law (GHL), published on January 15, 2026, is now a key part of the current legal landscape. This reform formally incorporates "digital health" into the framework, covering telehealth, mobile

Reduction Reactions in Flavor Chemistry: Mechanisms, Control Strategies, and Their Impact on Flavor Development, Aging, and Shelf-Life Across Applications

Reduction Reactions in Flavor Chemistry: Mechanisms, Control Strategies, and Their Impact on Flavor Development, Aging, and Shelf-Life Across Applications

Reduction is one of a couple dozen reactions/processes that the Society of Flavor Chemists requires certified flavorists to understand and consider when formulating flavors. Reduction Reactions in Flavor Chemistry (Chemical groups involved + conditions required — detailed for flavorist training) 1) What “Reduction” Means in Flavor Systems In flavor chemistry, reduction

Amadori & Heyns Rearrangement in Maillard Reaction: Chemistry, Factors, Examples, Impact on Aging and Shelf-life of Flavors

Amadori & Heyns Rearrangement in Maillard Reaction: Chemistry, Factors, Examples, Impact on Aging and Shelf-life of Flavors

Amadori & Heyns Rearrangement in Maillard Reaction is one of a couple dozen reactions/processes that the Society of Flavor Chemists requires certified flavorists to understand and consider when formulating flavors. Amadori & Heyns Rearrangement (Maillard Reaction Core Step) These two rearrangements are early-stage transformations in the Maillard reaction.

Technology is Now Available for Cultivating Morel Mushroom: One of the World’s Most Prized Delicacies

Technology is Now Available for Cultivating Morel Mushroom: One of the World’s Most Prized Delicacies

Calling all mushroom growers and flavor innovators: The prized morel—one of the world’s most sought-after delicacies—is now in explosive global demand. And you can be part of it. A veteran applied microbiologist and entrepreneur has perfected the cultivation technology. Now available to help you grow and

Dolf DeRovira's The Dictionary of Flavors: Industry Reference Book Review

Dolf DeRovira's The Dictionary of Flavors: Industry Reference Book Review

Dictionary of Flavors is is one of a dozen books the Society of Flavor Chemists recommends that flavorists read. The Dictionary of Flavors by Dolf DeRovira: An In-Depth Review (2026) Rating: ★★★★☆ (4.7/5) Best for: Flavor chemists, food scientists, product developers, culinary professionals, and students. Not ideal for:

Global Food & Flavor Industry Regulatory Digest: Weekly Updates from North America, South America, Asia, Africa, Europe & Oceania (April 2026)

Global Food & Flavor Industry Regulatory Digest: Weekly Updates from North America, South America, Asia, Africa, Europe & Oceania (April 2026)

North America Here is a summary of key legal and regulatory updates from the past week for the North American food and flavor industry. * FDA Import Alert 99-47 (Economic Adulteration) - FDA updated guidance on detaining human food products adulterated for economic gain, specifically adding "water glaze as part

Global Food & Flavor Industry Weekly Roundup: Key Business News from North America, South America, Asia, Africa, Europe, and Oceania (Week of April 14–21, 2026)

Global Food & Flavor Industry Weekly Roundup: Key Business News from North America, South America, Asia, Africa, Europe, and Oceania (Week of April 14–21, 2026)

North America Here is a summary of key business news from the past week for the North American food and flavor industry. 📈 Market Trends & Financial Performance PepsiCo's Volume Growth Strategy Shows Results PepsiCo reported a rare 2% volume growth in its North American food division (Frito-Lay

Maximizing Flavor Retention in Spray Drying

Maximizing Flavor Retention in Spray Drying

This is a complex topic. In reality, without proper design of the flavor formula and drying process, a loss of 15% of otherwise preventable volatiles is common. Unfortunately, flavorists rarely have time to optimize their formulas, which are typically based on experience or knowledge rather than experimental validation—let alone

Fatty Note Chemistry, Application Formulation, Compound Libraries, Block Architecture, and Compatibility Engineering

Fatty Note Chemistry, Application Formulation, Compound Libraries, Block Architecture, and Compatibility Engineering

Fatty Note in Flavor: A Beginner-Friendly Guide A fatty note is the part of a flavor that makes it smell or taste like cream, milk fat, butterfat, animal fat, skin-on meat, oil, wax, tallow, coconut fat, nut oil, or rich dairy fullness. It is not always “greasy” in

UV–Vis Color Intelligence for Flavorists: A 50+ Compound Library Linking Absorbance, Wavelength, and Visual Impact, and Color Drifting

UV–Vis Color Intelligence for Flavorists: A 50+ Compound Library Linking Absorbance, Wavelength, and Visual Impact, and Color Drifting

50+ Compound Color-Impact vs. Absorbance Library A practical UV–Vis library for flavorists and flavorist trainees This is a working formulation library, not a claim that every compound has one fixed absorbance number under all conditions. In real flavor work, the observed spectrum depends on solvent, pH, oxidation state,

Spectrophotometer vs. Colorimeter in Flavor Science: Theory, Function, Reporting, and Practical Applications

Spectrophotometer vs. Colorimeter in Flavor Science: Theory, Function, Reporting, and Practical Applications

The Society of Flavor Chemists expects certified flavorists to understand the theory, function, reporting, relevance to the flavor industry, and advantages and limitations of more than a dozen instruments used to analyze food and flavor products. These instruments are listed on the syllabus for the Society’s qualification exam. Among

Liquid Chromatography in Flavor Science: Theory, Applications, and Practical Insights for Flavorists

Liquid Chromatography in Flavor Science: Theory, Applications, and Practical Insights for Flavorists

The Society of Flavor Chemists expects certified flavorists to understand the theory, function, reporting, relevance to the flavor industry, and advantages and limitations of more than a dozen instruments used to analyze food and flavor products. These instruments are listed on the syllabus for the Society’s qualification exam. Among

The Professional Whisky Flavor Engineering System: Full Application × Block Compatibility Matrix and Formulation Framework

The Professional Whisky Flavor Engineering System: Full Application × Block Compatibility Matrix and Formulation Framework

This post illustrates how to formulate a whisky flavor and how to differentiate it into various styles, such as Scotch, Bourbon, and Irish whisky. Please log in to read. The content is for educational and training purposes only.

Patent Summary: Flavor Enhancer for Matcha-Flavored Foods and Beverages, and Method for Improving Matcha Flavor Using Epoxidized Aldehydes and Alkylpyrazines

Patent Summary: Flavor Enhancer for Matcha-Flavored Foods and Beverages, and Method for Improving Matcha Flavor Using Epoxidized Aldehydes and Alkylpyrazines

Summary Summarized here is the patent document (JP6814259B2) in Japanese. The document is translated with google translates. 1) What the Patent Discloses (What Does What?) The patent discloses a flavor enhancer specifically designed for matcha-flavored foods and beverages. This enhancer works by adding specific compounds—previously unused in matcha

SPME vs SPDE in Flavor Analysis: From Aroma Perception to Trace Compound Reality

SPME vs SPDE in Flavor Analysis: From Aroma Perception to Trace Compound Reality

Here is a deep, flavorist-oriented explanation of SPME (Solid-Phase Microextraction) and SPDE (Solid-Phase Dynamic Extraction)—covering theory, function, reporting, and practical relevance to flavor work.

The National Association of Flavors & Food-Ingredient Systems (NAFFS): Mission, Scope, and Industry Impact

The National Association of Flavors & Food-Ingredient Systems (NAFFS): Mission, Scope, and Industry Impact

National Association of Flavors & Food-Ingredient Systems — Core Overview What NAFFS Stands For The National Association of Flavors & Food-Ingredient Systems (NAFFS) is a U.S.-based industry trade organization representing companies that develop, manufacture, and supply flavors, seasonings, and functional ingredient systems used across the food and

🌿 The Professional Flavorist’s Green Note System: Chemistry, Formulation, Block Design, Libraries, Compatibility, and Application Mastery

🌿 The Professional Flavorist’s Green Note System: Chemistry, Formulation, Block Design, Libraries, Compatibility, and Application Mastery

The Society of Flavor Chemists requires flavorists to fully understand roughly 20 essential flavor notes and to skillfully manipulate each note for every application. The brown note is one of them. A green note is the part of a flavor that smells like fresh-cut leaves, crushed stems, raw peas,

Saponification in Flavor Systems: Mechanism, Stability Determinants, and Practical Control of Ester Hydrolysis in Food and Beverage Formulation

Saponification in Flavor Systems: Mechanism, Stability Determinants, and Practical Control of Ester Hydrolysis in Food and Beverage Formulation

The Society of Flavor Chemists requires flavorists to fully understand approximately two dozen reactions and processes that can occur in flavor systems. Flavorists must be able to control these reactions or physical processes to enhance flavor or improve its stability and shelf life. Saponification is one of the physical processes

Wintergreen as a Natural Flavoring: A Comprehensive Technical Guide

Wintergreen as a Natural Flavoring: A Comprehensive Technical Guide

The Society of Flavor Chemists requires certified flavorists to be able to identify the plant part used, derivatives, organoleptic characteristics, and major chemical component(s) characterizing the aroma and flavor of the 80 natural flavorings listed on its syllabus for the qualification test and interview. Wintergreen is included among these