FLAVOURTALK 2025 CONFERENCE PROGRAMME
Tuesday 25th March 2025
Exploring the Science of Aroma and Taste:
State of the Art for the Flavourist
Synopsis
We address the current knowledge of olfaction and gustation and will hear how fundamental taste-receptor research can help the flavourist. We will explore the recent work on vibrational olfaction involving structural and quantum chemistry and how aroma volatiles can help in the quest to reduce salt and sugar by cross-modal interactions. The impact of Covid-19 on anosmia and parosmia and our current understanding of the underlying mechanisms of olfactory dysfunction will be reviewed. Panels will discuss with the audience the emerging regulatory issues around smoke flavourings and smoked ingredients, and what new tools are available to help the flavourist with their reformulation challenges. There will also be an update on market trends for flavourings and taste ingredients.
Speakers and Guest Panellists:
Listen to experts at the forefront of flavour innovation and technology discuss topics of key importance to the European flavour industry. Confirmed speakers include Professor Emeritus Andy Taylor, University of Nottingham, UK. / Flavometrix Ltd. | Dr. Luca Turin, Professor of Physiology, The University of Buckingham, UK. | Professor Jane Parker, The Flavour Centre, University of Reading, UK. | Dr. Thierry Thomas-Danguin, INRAE Dijon, France | Dr. Stephan Haiber, Givaudan, Netherlands | Jamie Rice, Director, FoodTrending, UK. | Huw Griffiths, Peter Dinglehoff, Besmoke, UK
The Programme Includes:
Talks on the current understanding of gustation and taste modulation and the importance for salt reduction strategies, “How can fundamental taste-receptor research help flavourists?”, “Olfactory receptors as electronic switches”, the mechanisms of olfaction and olfactory dysfunction; the challenges for smoke flavours; Odour-taste interaction; Current trends and opportunities. Audience participation in panel sessions is encouraged.
We would advise booking early to ensure a place and avoid disappointment.
Who Should Attend
All those involved with the production of raw materials, formulation and creation of flavours, flavourists, flavour technologists, marketing and sales personnel, buyers and all those interested in trends in the supply of flavour raw materials and technological developments. Technologists and marketeers in food manufacturing companies who want to understand what new flavouring ingredients and technologies are available for innovative new products.
Speakers and Panelists Include:
Keynote Speaker: Professor Andy Taylor
Flavometrix Limited and Emeritus Professor, University of Nottingham
Title: How can fundamental taste-receptor research help flavourists?
Synopsis
Reduction of fat, sugar, salt and alcohol in food and beverages has been a hot topic for several decades and the flavour industry has looked for ingredients to replace tastants such as sugar and salt. Other taste attributes like bitterness, sourness, umami and kokumi, also contribute to the overall flavour profile of products and their respective receptors have therefore been studied at the fundamental level. Extracting commercially useful information from these papers is no easy task. Andy Taylor’s presentation will illustrate how knowledge from fundamental taste receptor studies can identify some general principles that can be applied to flavour formulation and how cross-talk between different scientific disciplines can guide the direction of future research.
Biography
An initial interest in science at school, led Andy to study Biochemistry at BSc and PhD levels. A pharmaceutical
postdoc in Berlin was followed by a role in Food Science at the University of Nottingham. After the obligatory
teaching and admin roles, a commercial problem with rancid pork pies led to research in lipid oxidation which
evolved into the development of new analytical methods to correlate sensory analysis with the aroma signals
reaching the receptors. This work culminated in the MSNose, a machine that measured the aroma profile in the
nasal passages of humans in real time as they ate food. Since the technique had both academic and commercial
interest, a spin out company, Flavometrix, was set up to serve food and flavour companies. This experience in
translating fundamental science to address commercial problems, led to Mars Petcare, where his team
developed novel techniques to understand flavour generation, as well as cat and dog taste- and aroma-receptor
assays. His contribution to flavour research was recognised by awards from the British Society of Flavourists
(2000) and the American Chemical Society (2006 & 2015). Retirement in 2016, rekindled consultancy work
(research advice, project management and mentoring) with Diageo, Pepsico and Mars. He also co-founded the
GIRACT European awards that provide bursaries and prizes for students undertaking European PhD flavour
studies and he is also the coordinator for the Weurman flavour symposia.
Keynote Speaker: Dr Luca Turin
Professor of Physiology, University of Buckingham
Title: Olfactory receptors as electronic switches
Synopsis
The vibrational theory of olfaction relies on an electronic mechanism, inelastic electron tunnelling, to account of the fact that we can smell molecular vibrations. Olfactory receptors are G-protein coupled receptors (GPCRs) and this raises the possibility that all GPCRs, not just olfactory, allow electron transfer through the ligand. I will review recent work on vibrational olfaction and describe recent structural and quantum chemistry evidence that suggests electron transfer is occurring in GPCRs in general.
Biography
Luca Turin is currently Research Professor at the University of Buckingham, where he is engaged in research on biological electronics, and in particular the mechanism of GPCR activation and the role of spin-polarised electron currents in general anaesthesia. He has previously worked at the Fleming Institute in Athens, Greece, at MIT, UCL and the CNRS, France. He has written several books on smell from both a scientific and artistic viewpoint.
Dr. Stephen Haiber
Givaudan, Senior Research Investigator, Science & Technology, Taste & Wellbeing, Givaudan, NL
Title: Salt Talk: Discovery of Salty Taste Enhancers
Esther Vreman, Eric Houben, Jeroen Leenen, Bart Ruisch, Lisa Wijnen, Luis Ibanez and Stephan Haiber
High sodium intake is associated with severe health issues like high blood pressure, stroke or kidney failure. The World Health Organization recommends reducing the average daily intake of sodium chloride by 80% compared to a normal Western diet. Unfortunately, consumer acceptance of food products is very much driven by taste. Therefore, novel ingredients which allow reduction of sodium intake without compromising on the salty taste are highly desired. In the context of analyzing the composition of traditionally fermented food from the West African region a new type of compound was discovered which is capable of enhancing salty taste. Based on the newly identified lead structures, chemical variations have been synthesized and evaluated by tasting in order to better define structural motifs which are crucial for salt enhancing properties. An overview will be given on recent work in this space.
Biography
Dr. Stephan Haiber holds a PhD in Chemistry and has a strong background in structure elucidation techniques like NMR and infrared spectroscopy. He has more than twenty years of work experience in industrial flavour research. He is working as a senior research investigator in Givaudan’s Explore team in Naarden, The Netherlands. Next to his passion for structure elucidation techniques he is initiating and managing research projects in the area of new flavour molecule discovery, driven by a natural products research approach as well as by organic synthesis. The work also includes the development and implementation of novel analytical techniques which improve the understanding of interactions between small flavour molecules and food matrices.
Jamie Rice
Director Global Data and Insight, Food Trending, UK
Title: Navigating the Evolving European Savoury Ingredients Market (TBC)
Jamie Rice is global director trends and insight for Food Trending. Food Trending provides the detailed market intelligence companies need to help them understand their position in the market, identify profitable new opportunities and strategically grow their business. Jamie has worked for Food Trending since 2001 and is a regular presenter on the food industry appearing on the BBC, the Financial Times and in a number of food industry publications.
Professor Jane Parker,
Director of the Flavour Centre, University of Reading, UK
Title: Olfaction, Covid-19 and the mechanisms of anosmia and parosmia (TBC)
Biography
Professor of Flavour Chemistry at the University of Reading, Food Research Group Lead and founder of the Flavour Centre which provides consultancy, training and technical service to industry. Jane has >20y experience in flavour chemistry, and analysis of flavours, off-notes and precursors, with a particular interest in flavour formation pathways and a more recent interest in olfaction. In conjunction with partners in the US, she recently published a “Principle Odour Map” of aroma chemicals generated by machine learning, which predicts the aroma profile of unknown molecules
Dr. Thierry Thomas-Danguin
Senior Research Scientist,
INRAE INRAE (National Research Institute for Agriculture, Food and Environment), Dijon, France
Title: Boosting Flavour, Cutting Salt and Sugar: The Power of Odour-Taste Interactions
Synopsis
Reducing salt and sugar in foods is a significant public health challenge, as maintaining taste and consumer acceptability with less sodium or sugar can be difficult. Cross-modal interactions between taste and smell offer a promising solution by enhancing perceived saltiness or sweetness without adding extra sodium or sugar. Research shows that salt- or sweet-associated odours can boost the perception of saltiness or sweetness in low-sodium or low-sugar food models through Odour-Induced Taste Enhancement (OITE). The effectiveness of OITE depends on specific odours, tastant concentration, and food matrix composition. Combining OITE with other strategies has proven even more effective. For example, our recent studies in cream-based foods show that pairing OITE with heterogeneous salt distribution allows for a more than 35% reduction in salt content without compromising taste intensity. Such effects have also been observed in settings mimicking home practices, highlighting the potential of OITE for both manufactured and home-prepared foods. This presentation will discuss how odour-taste interactions, particularly OITE, can help reduce salt and sugar content while preserving taste, offering valuable insights for designing healthier foods or supporting shifts in seasoning practices.
Biography
Dr. Thierry Thomas-Danguin is a specialist in chemosensory perception in humans. With a background in chemistry enriched by expertise in psychophysics, psychophysiology, and neurobiology of the chemical senses, he holds a Habilitation in Food Sciences. The central aim of his multidisciplinary research is to understand the role of perceptual interactions induced by odour mixture processing or cross-modal integration in odour objects and food flavour coding and perception. He is the deputy director of the Centre for Taste, Smell, and Feeding Behavior (CSGA) in Dijon – France, where he leads a research team (FFOPP) focusing on Flavour, Food Oral Processing, and Perception. The team endeavors to unravel the chemical, biological, oral processing, and cerebral mechanisms of food flavour and texture perception to develop a healthier and more sustainable diet that is nonetheless tasty and better appreciated by consumers.
Panel – Reclaiming the Flavour of Smoke and Grill
Synopsis
Hosted by Huw Griffiths, Founder and CEO of Besmoke Ltd, along with a panel of leading experts from the European smoke a grill industry, we will hear how the recent regulatory issues around smoke flavourings are driving innovation to help deliver the true taste of barbecue. The presentation will delve into the history of smoke, the rise and fall of smoke flavourings, and what innovative solutions are available to the flavour industry to overcome the challenges presented. We will also gain a deeper understanding of the intricacies of smoke and grill flavour, and how a new era of authentic open fire cooking flavours will lead to a brighter culinary experience for consumers.
An open panel discussion will follow to explore further how the flavour industry can reclaim the flavour of smoke and grill and deliver exceptional products.
Industry leader, smoke creative and innovator. Huw’s passion for smoke and grill drives his ambitions to reclaim the flavours of smoke and fire cooking and create the best smoke company in the world. Recognising the need to revolutionise the smoke and grill industry, Huw has led the team at Besmoke to create cutting edge innovations that address the needs of the flavourist and the consumer.
A world-renowned smoke and grill expert, Peter has driven the technical sales approach of smoke and grill across multiple territories globally for over twenty years. Peter brings a depth of knowledge that informs his approach to any technical application across all sectors. His appreciation for the intricacies of smoke and grill flavour allows him to guide with authority, deliver excellence, and now, with the right tool kit – help us reclaim the flavour of smoke and grill.
Session Chairs
Session 1: Taste
Dr Avinash Kant
Avinash Kant is a BSF council member with over twenty years’ experience in flavour science and technology in applied research across a number of CPG product categories. Driven by curiosity for better product experiences after being hooked on the marvel of flavour during food science lectures and PhD research. Established flavour science lead for BAT, PepsiCo Foods R&D and Flavometrix Ltd, flavour science consultancy.
Session 2: Trends
Dr Craig Duckham
CD R&D Consultancy Services, UK.
Dr Craig Duckham is an established commercial research and development manager and for the past 12 years an independent consultant. He has over 25 years of technical development experience and has led international cross functional R&D projects. As a Director with two UK SMEs, he led microencapsulation research activities in food flavours and crop protection products and supported the commercialisation of a novel yeast-based encapsulation technology. For the past few years Craig has been curating the FlavourTalk Conference with Flavour Horizons.
Craig has a PhD in Plant Physiology from the University of Nottingham and his academic career included post-doctoral research positions at the universities of Lancaster and Reading, UK. He is an author of over thirty publications and is a Fellow of the British Society of Flavourists and serves on its Council, he is also a Fellow of the Institute of Food Science and Technology.
