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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
Please note that sessions within the Flavour and Colour Lab are delivered in scheduled streams at the following times: 9:45-10:45, 11:00-12:00 and 16:00-16:45
We kindly ask that, when attending a session, you plan to stay for the full duration of the stream to ensure the best experience for both speakers and attendees.
- 3rd June Session 1: Key Trends in Flavour and Colour Innovation
- 3rd June Session 2: The Global Flavour Exchange
- 3rd June Session 3: Multi-Sensory Design: Enhancing Taste through the Senses
- 4th June Session 1: Natural Flavour and Colour Innovation
- 4th June Session 2: Flavour Innovation with Wellness Driven Formulations
- 4th June Session 3: The Future of Sensory Branding
09:45
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Flavour and colour are now critical to how consumers choose, trust and enjoy food.Speakers
11:00
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Global flavour trends can spark growth but only if brands know which will stick. Unpack the flavours set to shape the market, why some resonate with British consumers, and how to separate short-term h …
11:35
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Global flavours are driving consumer excitement but turning food culture into scalable, profitable products takes more than inspiration. This panel explores how brands adopt global tastes into the mai …
16:00
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Flavour isn’t just about taste, it’s shaped by sight, sound, texture, temperature and smell working together. Bringing flavour psychology to life through live multi-sensory demonstrations, this sessio …
09:45
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Discover how fermentation unlocks bold, natural flavour while strengthening clean-label and sustainability credentials. Drawing on culinary and scientific innovation, this session shows how brands can …
10:00
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Natural colour is becoming a commercial advantage as artificial colours are phased out and regulations continue to tighten. Explore colour house solutions to help brands create bold, stable natural co …
10:15
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Explore how clean-label expectations are reshaping flavour and colour design, turning reformulation into a commercial opportunity rather than a constraint.
11:00
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This session explores why reducing sugar, fat or salt — or adding functional ingredients — so often erodes indulgence, and how flavour, texture, aroma and expectation work together to create pleasure. …Chairperson
11:15
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Unpack how colour and flavour trigger emotional and sensory cues that make functional food and drink feel indulgent.Chairperson
11:35
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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.Chairperson
16:00
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Bompas & Parr will take guests on a journey into the polysensory universe.
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