The FlavourTalk exhibition returned to a new venue after a three year break due to covid. Moving from Amsterdam, the event was held in the Millennium Conference Centre, Gloucester Hotel, Kensington, London on 22nd March and was attended by 264 delegates, the largest turn out for the exhibition since its inception in Geneva in 2009. There was a real thirst and enthusiasm to have the event back after the pandemic and it was sold out six weeks prior to the doors opening.

FlavourTalk is not the sort of event that can be held on Zoom or Teams as it requires the presentation and organoleptic evaluation of flavouring materials and the process of evaluation and the close interaction between people meant that it was not conducive for social distancing during the pandemic. Evaluating products on-line is only possible by sending materials in advance to individuals and this approach was considered by the Flavour Horizons team but ruled out on the grounds of organisational complexity and the lack of social interaction.

On the positive side the three year gap meant that exhibitors had developed exciting new products to demonstrate and delegates were eager to experience these new offerings. The range of materials showcased is outlined below and represented a unique opportunity for flavourists to evaluate a wide range of raw materials used in formulating new flavourings and seasonings. The main theme of the day was natural materials.