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The Latest Science in Multi-Sensory Perception of Flavour
Flavour isn’t just about taste, it’s shaped by sight, sound, texture, temperature and smell working together. Discover the latest science in multi-sensory perception and how brands can design experiences that elevate flavour and turn eating into something genuinely memorable.
- Cross-modal perception: how sight, sound, texture, temperature and smell influence flavour
- Integrating multi- sensory experiences to enhance product appeal, turning eating into a moment worth remembering
