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Flavour and colour are where science meets creativity. As consumers seek foods and drinks that combine health with enjoyment, sensory innovation is becoming central to product development. Across two days, uncover emerging innovations and global trends shaping taste experiences across food and drink categories, and next-generation nutrition solutions. Including multi-sensory product design, clean-label natural flavour and colour solutions, overcoming functional formulation challenges, and how flavour and colour strategy can differentiate brands. Selected sessions will include guided sensory experiences.
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Explore the programme
09:45
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Flavour and colour are now critical to how consumers choose, trust and enjoy food.
11:00
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Global flavour trends can spark growth but only if brands know which will stick.
11:15
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Discover how regional smoke traditions can be translated into modern flavour solutions that add depth, authenticity and innovation.
11:35
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Global flavours are driving consumer excitement but turning food culture into scalable, profitable products takes more than inspiration.
16:00
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Flavour isn’t just about taste, it’s shaped by sight, sound, texture, temperature and smell working together.
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Bringing flavour psychology to life through a live multi-sensory demonstration.
09:45
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Natural flavours and colours present significant opportunities for innovation and differentiation.
10:00
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Natural colour is becoming a commercial advantage as artificial colours are phased out and regulations continue to tighten.
11:20
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Unpack how colour and flavour trigger emotional and sensory cues that make functional food and drink feel indulgent.
11:40
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This session explores how food and drink brands balance indulgence and functionality when flavour and colour are under pressure from reformulation.
16:00
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Bompas & Parr will take guests on a journey into the polysensory universe.
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