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Everything You Need to Know About Taste …
London

25.04.17

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Our April seminar on Tuesday 25th April 2017 promises to be a really good one and the title says it all… Everything You Need to Know About Taste But Were Too Afraid To Ask.

We’ve brought together an outstanding group of industry professionals’ to guide us through the maze of what is Taste. Plus Good Sense Research has undertaken a unique piece of research on our behalf – so even more of a reason to join us on the 25th.

As-ever attendees will be sitting on table teams and moving tables throughout the day, so if you join us you’ll will be properly meeting twenty or so peers working in food & drink.

Agenda & Speakers

  • Claire Nuttall

  • Director, Brand Incubator

THE EMERGING HEALTH PALATE - ARE WE TAPPING INTO THE TASTE BUDS OF THE MASSES OR CREATING NEW BUT REGIONAL NICHES?

  • Learning’s from LA – where are new tastes in healthy food and drink heading?
  • The key ingredient trends hot footing their way in healthier choices
  • Consumer perspectives on new healthier foods – is taste being compromised in the quest to deliver healthier?
  • 10 new tastes in healthy foods – ‘Healthy lifestyler’ feedback and insight

UNPICKING RESEARCH

  • How consumers think and feel about taste a unique piece of research specially commissioned for this event
  • What’s important to customers  – video montage and results of the research.
  • Live interactive session.
  • Julia Harrington

  • Head Of Research at Good Sense Research
  • Mike Faers

  • Director, Food Innovation Solutions Ltd. Business Innovator, Food Innovation Consultant & Food Industry Expert

MULTISENSORY THINKING

  • A Multisensory approach to developing taste why it’s important – how we actually taste
  • Using all the senses to communicate taste – how to develop a multisensory product
  • How food science & psychology can be used as a source of innovation
  • Trends In the foodservice world that will impact FMCG in the future

THE SCIENCE BEHIND TASTE

  • Examples of taste compounds on the EU Union List?
  • What are taste modifiers and how are they different from taste enhancers?
  • Compounds that modify the taste of sugar, salt and bitterness
  • Understanding synergy to produce the optimum umami taste
  • What is kokumi and how can it be exploited?
  • Dr. David Baines

  • Director at Baines Food Consultancy Ltd and Contributing Editor at Flavour Horizons.
  • Steve Carter

  • Technical Director/Senior Flavourist at Dohler UK

THE IMPACT FLAVOUR CHEMICALS AND INFLUENCES ON TASTE PERCEPTION

This will be a great practical session examining:

  • The effect of flavour strength
  • The importance of balancing additional ingredients in a recipe
  • Other external influences on how something tastes
  • And playing tricks with your taste buds

WHAT ENCOURAGES CONSUMERS TO TRIAL NEW FLAVOURS?

  • What are the types of flavours consumers find interesting and appealing?
  • The impact of street foods on savoury flavour trends
  • Emerging flavour trends in sweet food categories
  • Attitudes to sugar and sweeteners
  • David Turner

  • Global Food Consultant at Mintel
  • Dr. Caroline Withers

  • Associate Director of Innovation & Sensory - MMR Research Worldwide

WHY FOOD PAIRING IS MORE THAN A PASSING TREND

  • Food & flavour pairings – history & basic principles
  • More than a fad – Why pairings should be taken seriously
  • The growing importance of experiential consumption
  • Commercial advantage: examples across flavour development, merchandising and partnership
  • Do try this at home: perfect pairings for you to experience…

HOW UNDERSTANDING THE SPECTRUM IMPROVES THE EXPERIENCE

  • Taste as a sensory spectrum
  • If Umami is #5 then what are # 6 & #7?
  • Consumer behaviours around new tastes – neophobes vs neophyles in taste
  • US and Japan – global leaders in Taste dynamics – what can they teach us about working with ‘New Tastes’?
  • Greg Tucker

  • Director, The Marketing Clinic
  • FDIN

PLUS


Table team brainstormings through the day with your peers to thrash through some of the issues and reach new insights.


And a chance to win a magnum of finest champagne.

Venue

Holiday Inn
Bloomsbury
Coram Street
London
WC1N 1HT

Timings

  • 8:30
    Door opens
  • 8:45
    Breakfast for all
  • 09:30
    Event begins
  • 13:00
    Lunch
  • 16:45
    Event finishes

Register

Everything You Need to Know About Taste …

25 April London

£550plus VAT

EARLY BIRD DISCOUNT - ENDS SOON!
Register now and you'll save 10% off the price shown.
GROUP DISCOUNT
20% off price shown when booking two places. 30% off when booking 3 or more.

If you are a genuinely small company or an independent nutritionist, special prices are availed.

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