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The Academic Perspective: Innovations in Natural Flavour and Colour
Natural flavours and colours present significant opportunities for innovation and differentiation. This session explores how advances in sensory science, evolving definitions, and emerging technologies such as fermentation and plant-based colour systems are expanding what’s possible. It will highlight how brands can enhance performance, stability and consumer appeal while meeting regulatory expectations and delivering consistent quality.
- How definitions and regulations for natural flavour and colour have evolved
- What sensory science reveals about flavour perception and colour expectation
- The technical limits of intensity, complexity and stability in natural systems
- Emerging science shaping the future, from fermentation to plant-based colours