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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.
Programme at a glance
22 September
Key Trends in Flavour and Colour Innovation
- Why flavour matters more than ever in food and nutrition
- The latest science shaping our understanding of flavour perception
- Future flavour consumer trend predictions
- How regulations, economic and global volatility and technology advancements are shaping the future of flavour
- The role of social media in redefining the speed and impact of flavour trends
The Global Flavour Exchange
- Global Flavour Trends
- Inside the Flavour Lab: Interpreting Global Tastes
- Translating Global Food Culture into Commercial Reality
Flavours of Africa: Translating Authentic Taste into Scalable Innovation
- Africa’s flavour codes: Bold spices, heat, fermentation, smoke, and umami, adapted for modern food and drink.
- From street food to shelf: Turning authentic tastes into consistent, scalable seasoning systems.
- Local insight, global appeal: Flavours that connect with diaspora consumers and adventurous European palates.
- Innovation opportunities: Clean-label, plant-forward, and cross-cultural African-inspired flavours
Multi-Sensory Design: Enhancing Taste through the Senses
- The Latest Science in Multi-Sensory Perception of Flavour
- Eating with All Five Senses
With additional breakout sessions including:
- Sensory Lab sessions
- NPD Discovery Roundtables
- NPD Discovery Zone
- 1-2-1 meetings
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23 September
Clean Label, Bold Taste: Natural Flavour and Colour Innovation
- Limits and Potential of Natural Flavour and Colour
- Ingredient Innovation Enabling Clean Label
- Inside the Flavour House: Designing Bold Taste Naturally
- Making Natural Work at Scale: Brand-Side Innovation Realities
Future of Natural Colours
- New natural colour systems and formats
- Ingredient-led solutions enabling clean label (sweeteners, extracts, cultures)
- Performance limits and trade-offs from an ingredient perspective
- What ingredient innovation now enables that didn’t exist 5 years ago
Flavour Innovation with Wellness Driven Formulations
- The Science of Indulgence: Protecting Pleasure in Wellness-Led Formulations
- Ingredient Innovation for Functional Indulgence
- Flavour Solutions for Functional Formulations
- Making Functional Indulgence Work in Market
Designing Desire: The Role of Flavour & Colour in Making Novel Foods Succeed
- The Science of Flavour, Colour & Consumer Acceptance
- Practical Lessons from Scaling Novel Foods
With additional breakout sessions including:
- Sensory Lab sessions
- NPD Discovery Roundtables
- NPD Discovery Zone
- 1-2-1 meetings