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From Novel to Desirable: The Science of Flavour, Colour & Consumer Acceptance
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The sensory gap and why taste, colour and texture are the biggest blockers to novel food adoption
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Fixing what feels “wrong” by managing off-notes, unfamiliar textures and colour instability
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Designing familiarity so sensory science helps novel foods look, taste and feel trustworthy at scale
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Practical lessons learnt to date about flavour and colour from developing future foods
Chairperson
