An alternative approach to microbial production of bioflavors, eliminating the need for lengthy purification, is presented. It is based on co-immobilization of precursors for bioflavor generation by microbial cells, traditionally employed for food and beverage processing, within beads made of food-grade gel matrix. Following incubation under controlled conditions the bioflavor-or bioflavor mixture-is generated and accumulated within the beads. The flavor-retaining bead may then be employed as a food additive. A feasibility study demonstrated this approach with ethanol production by baker’s yeast co-immobilized with glucose medium. Means and conditions for bead preparation and control of ethanol levels and production rate are presented. Complex bioflavor generation was also demonstrated by baker’s yeast co-immobilized with apple juice, generating cider flavors. Beads providing beer taste were also readily made via co-immobilization of commercial brewing yeast with malt. Furthermore, the potential inherent in bioflavor generation by co-immobilization of filamentous fungi with an emulsion of oily precursor was demonstrated by gamma-decalactone production from castor oil.