From Novel to Desirable: The Science of Flavour, Colour & Consumer Acceptance
22 Sept 2026
The Flavour and Colour Lab
22nd September Session 3: Designing Desire: The Role of Flavour & Colour in Making Novel and Future Foods Succeed
- The sensory gap and why taste, colour and texture are the biggest blockers to novel food adoption
- Fixing what feels “wrong” by managing off-notes, unfamiliar textures and colour instability in plant based, fermented and hybrid foods
- Designing familiarity so sensory science helps novel foods look, taste and feel trustworthy at scale
)
)