FDIN: Everything you wanted to know about taste

Date: April 25, 2017

Time:

Location: London

RSVP:


MMR's Dr Caroline Withers is delighted to be taking part in the forthcoming FDIN Conference on taste.


AGENDA

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

http://www.thebrandincubator.co.uk

  • 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 THE RESEARCH
Julia Harrington, Good Sense Research
http://www.goodsense-research.com

  • 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
  • A live interactive session more to be revealed in next week's mail out


THE SCIENCE BEHIND TASTE

Dr David Baines, Baines Food Consultancy

http://www.bfc.demon.co.uk

  • 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?


THE IMPACT FLAVOUR CHEMICALS AND INFLUENCES ON TASTE PERCEPTION
Steve Carter, Doehler’s UK based Flavourist

http://www.doehler.com

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?
David Turner, Mintel

http://www.mintel.com

  • 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


MULTISENSORY THINKING
Mike Faers, Food Innovations Solutions
http://www.foodInnovationsolutions.com

  • 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


WHY FOOD PAIRING IS MORE THAN A PASSING TREND
Dr Caroline Withers, Associate Director – Innovation & Sensory - MMR Research Worldwide
http://www.mmrresearch.com

  • 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
Greg Tucker, The Marketing Clinic
http://www.marketingclinic.com

  • 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’?


Q&A's IN THE MORNING AND AT THE END OF THE AFTERNOON

PLUS

Plus table team brainstorming, spend time debating with your peers.
Plus a chance to win a Magnum of the Champagne

These one day conferences are great value - register here >

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