MMR's Dr Caroline Withers is delighted to be taking part in the forthcoming FDIN Conference on taste.
THE EMERGING HEALTH PALATE - ARE WE TAPPING INTO THE TASTE BUDS OF
THE MASSES OR CREATING NEW BUT REGIONAL NICHES? Claire
Nuttall (Chair), The Brand Incubator
from LA – where are new tastes in healthy food and drink heading?
- The key
ingredient trends hot footing their way in healthier choices
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
Harrington, Good Sense Research
consumers think and feel about taste a unique piece of research specially
commissioned for this event
important to customers - video montage and results of the research
- A live
interactive session more to be revealed in next week's mail out
SCIENCE BEHIND TASTE
David Baines, Baines Food Consultancy
of taste compounds on the EU Union List?
are taste modifiers and how are they different from taste enhancers?
that modify the taste of sugar, salt and bitterness
synergy to produce the optimum umami taste
is kokumi and how can it be exploited?
IMPACT FLAVOUR CHEMICALS AND INFLUENCES ON TASTE PERCEPTION
Steve Carter, Doehler’s
UK based Flavourist
This will be a great practical session examining:
- The effect
of flavour strength
importance of balancing additional ingredients in a recipe
external influences on how something tastes
playing tricks with your taste buds
ENCOURAGES CONSUMERS TO TRIAL NEW FLAVOURS?
are the types of flavours consumers find interesting and appealing?
impact of street foods on savoury flavour trends
flavour trends in sweet food categories
to sugar and sweeteners
Food Innovations Solutions
Multisensory approach to developing taste why it’s important – how we
all the senses to communicate taste – how to develop a multisensory
food science & psychology can be used as a source of innovation
In the foodservice world that will impact FMCG in the future
PAIRING IS MORE THAN A PASSING TREND
Withers, Associate Director – Innovation & Sensory - MMR Research
& flavour pairings – history & basic principles
than a fad - Why pairings should be taken seriously
growing importance of experiential consumption
advantage: examples across flavour development, merchandising and
try this at home: perfect pairings for you to experience…
UNDERSTANDING THE SPECTRUM IMPROVES THE EXPERIENCE
Tucker, The Marketing Clinic
as a sensory spectrum
Umami is #5 then what are #6 & #7?
behaviours around new tastes - neophobes vs neophyles in taste
and Japan - global leaders in Taste dynamics - what can they teach us
about working with ‘New Tastes’?
IN THE MORNING AND AT THE END OF THE AFTERNOON
Plus table team brainstorming, spend time debating with your peers.
Plus a chance to win a Magnum of the
These one day conferences are great value - register here >