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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.
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.
- 22nd September Session 1: Key Trends in Flavour and Colour Innovation
- 22nd September Session 2: The Global Flavour Exchange
- 22nd September Session 3: Designing Desire: The Role of Flavour & Colour in Making Novel and Future Foods Succeed
- 23rd September Session 1: Clean Label, Bold Taste: Natural Flavour and Colour Innovation
- 23rd September Session 2: Functional Indulgence: Flavour Innovation with Wellness Driven Formulations
- 23rd September Session 3: Multi-Sensory Design: Enhancing Taste through the Senses
09:45
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Flavour and colour are now critical to how consumers choose, trust and enjoy food. This session brings together the latest science, emerging consumer trends and external pressures — from global flavou …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 European consumers, and how to separate short-term …
11:15
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African flavours offer bold, distinctive taste profiles that resonate with both diaspora consumers and adventurous European palates. This session shows how authentic African flavour codes from spice a …
11:30
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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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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 b …
16:20
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To achieve sustainable impact through the acceptance of new sources of nourishment, deliciousness must always come first. Hear (and taste!) how Spora are bringing cutting edge gastronomy, scientific-k …
09:45
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Natural flavours and colours present significant opportunities for innovation and differentiation. This session explores how advances in sensory science, evolving definitions, and emerging technologie …
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 …
11:00
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As products are reformulated to meet wellness and functional goals, maintaining indulgence becomes increasingly complex. This session explores how flavour, texture, aroma and expectation interact to c …
11:20
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This session explores how flavour design can rebuild indulgence in functional products, addressing off-notes from proteins, fibres and botanicals while restoring balance through aroma, sweetness modul …
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. Using real launch learnings, it looks at how taste, …
16:00
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Explore how the emotional side of eating is shaped by multi-sensory cues, revealing how sight, sound, texture, temperature and smell influence not just flavour, but feeling. Drawing on consumer psycho …
16:20
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Bringing flavour psychology to life through a live multi-sensory demonstration, this session shows how brands can design immersive food experiences that amplify flavour, emotion and memorability — tur …
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