The Perfumer & Flavorist+ team on site at FlavourTalks 2026; from left: Jane Evison, Emily Little and Mitch Fox. Emily Little
It seems only fitting that there are three major trends after three days of learning and tasting. These trends were visible not only in the exhibition demonstrations themselves, but also in the conference presentations on the perception of flavor and the science behind how we taste.
Spotlight on Savory: Smoke, Spice and Beef Broth Beverages Steal the Show
I didn’t think when I woke up on the first day of FlavourTalk that I would be tasting a beef essence, but I’m often surprised when I attend flavor events. Several exhibitors had creative methods for displaying their savory flavors, from flavored waters to chips to bouillions. While perhaps not as elegant as the sweet and confectionary samples available on other tables, the savory flavors had a striking verisimilitude. Tasting that beef-flavored water really did taste like a pot roast.
Smoke flavors remained at heightened interest, especially given the changing regulatory landscape in the European Union. Besmoke, one of the major players in clean-label smoke flavors, showcased a variety of samples from both its smoke and grilling menu. This included smoked onion concentrate on a seasoned poppadom, smoked paprika on manchego cheese with maple and even a smoked water application in a ginger jelly with wood-fired panacotta.
But there were also new players entering the smoke ring. Biospringer by Lesaffre, known for its biotech platforms to develop globally-inspired ingredients, introduced its Springer Signature SY 101 and Springer Signature SM 102, both variations on smoky flavors and intended for savory applications.
Salt reduction was also present at the roundtables, reflecting a response to shifting consumer priorities in health. CJ Bio’s TasteNrich was used as both a salt-reduction and umami solution, offering an optimized nutritional profile.
And finally, several companies displayed their spicy flavors, following up on the global heat and “swicy” trends we see in the market. U.K.-based Lionel Hitchen titled their presentation “Citrus & Spice and All Things Nice,” with its serrano chili and Scotch bonnet chili oleoresins. Mane combined sweet, fruity and spicy with its Timur Pepper PureJungle Essence, demonstrated in a sparkling grapefruit beverage.
Savory flavors are having their own moment in the spotlight, and it’s important to look at these innovations as much as we do for their sweet counterparts.
Why Context May Be the Most Powerful Ingredient in Flavor
This year’s conference was titled “The Psychology of Flavour—Multisensory Perception and its Importance for the Flavourist.” Each presentation explained consumer perception of flavor and how that can impact application and research. The key takeaway: the senses are connected, and context can help us understand the impact of flavor.
Professor Charles Spence from the University of Oxford discussed how flavor and sound can link together, playing various tones and asking the audience what type of flavor this would best match. Further, Charlotte Sinding, MsC, Ph.D., from the National Research Institute for Agriculture, Food and Environment (INRAE) discussed her group’s research on the crossmodal interactions between aroma and taste, further showing how the brain is involved by the perception of flavor.
Perhaps the conference saved its best and most entertaining speaker for last. Kami Newton, owner and director of The Sensory Advantage, began his talk with an anecdote about his trip to Islay, Scotland, often called the world’s whisky capital. He explained that he has never been a fan of Scotch whisky (and included several humorous images to illustrate this). But after traveling to the island by boat, seawater in his face and exhausted from the journey, he tried a Scotch whisky he loved, and suddenly understood the importance of context when it comes to taste.
By understanding how the human brain interprets taste and aroma and all of the little context clues involved in a tasting experience, each speaker showed how product developers can use this science to their advantage.
Bringing Joy to Work: Why Small Moments of Indulgence Are Driving Flavor Innovation
Payan Bertrand showcased a natural ingredient fairground, with a menu of popcorn, donuts and candy.Emily Little
Nearly every trend report I’ve read has mentioned bringing joy to flavor and having little moments of indulgence and happiness. And I completely understand the trend; consumers are busier than ever, inundated with more news than ever before. So why not give ourselves a little treat every now and then?
Complete with a Ferris wheel at the center of the table, Austria Juice brought the joy to the roundtable presentations. The company’s demo, titled “Natural Flavors on a Joyride,” showcased a variety of natural fruit flavors, including yuzu, black currant, pineapple, strawberry and sour cherry. Payan Bertrand showcased a natural ingredient fairground, with a menu of popcorn, donuts and candy.
And the joy didn’t end at the conclusion of the exhibition. Rachel Smith, Ph.D., associate director of sensory quality at MMR UK, and Megan Bourner-Powell, director of semiotics and culture at Huxly, presented attendees with a list of trends based on their own personal ice cream/gelato tour of London. The trends included global flavors, savory twists and unexpected formats, all aligning with consumers’ want for small bits of joy. Each slide of the presentation included multiple photos of the ice creams tested. The researchers even included a map of their personal favorite shops, in case attendees wanted to try for themselves.
