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Wooden tray with natural juice samples and flavor guides featuring fruit-infused beverages and descriptive cards

FlavourTalk 2026 Brings Joy and Curiosity to Consumer Flavor Perception Conversation

This year’s exhibition and conference focused on the underlying neuroscience of flavor and how product developers can leverage this research.

Biter is described as being acrid or astringent in taste.

Cracking the Code of Bitterness: the Science of Natural Blockers

By understanding the mechanism of receptors and blockers, flavorists and product developers can create better tasting products that consumers will love.

Colorful row of fruity popsicles in vibrant yellow, orange, green, red, and purple hues

What Formulators Need to Know About Natural Flavorings with Modulating Properties

FMPs can be used in combination with other flavorings to create a more authentic sensory experience for the consumer.

Shaping the Future of Flavor Through Emotion, Science and Nature

How Robertet is blending natural mastery, emotional science and entrepreneurial creativity to redefine the future of flavor innovation.

Woman applying white skincare cream from a container to her arm

Flavor Leaders & Newsmakers 2026: Convergence, Intelligence and Resilience in Global Flavor Design

Emerging forces are fundamentally redefining the corporate agendas, research and development brief structures, and capital expenditure priorities of global taste leaders.

Woman with curly hair laughing while holding a whisk with chocolate batter dripping in a bright kitchen

Sweetness, Rewired

From brain cues and receptor science to AI-designed sweeteners and taste modulation, a new generation of technologies is giving flavorists more ways to deliver less sugar without sacrificing satisfaction.

Outdoor garden dining table with grilled halloumi cheese, fresh salad, white wine, and vibrant flowers in background

Mapping the Global Senses (Part 2 of 3): Novelty & Familiarity