27 Jun 2019

There has been huge disruption within the food and drink industry, as we have heard through our earlier episodes of Table Talk. Consumer demand for more sustainable and healthier products is on the rise as consumers look to shift their dietary habits to more plant based and meat free alternatives.

Industry are meeting demand with an abundance of new product development and innovation in plant based, alternative proteins/ meats and healthier options. What role can sensory science play in development of these new food solutions?  Disruptive food design and technologies are all well and good, but success inevitably comes down to the question of taste. In today’s podcast we’ll explore what role sensory science plays in product development and the experience of consuming food that these technologies play into.

Joining host Stefan Gates are Barry Smith, Professor, Institute of Advanced Studies, University of London, Charlotte Catignani, Research and Development Manager, Treatt, Jozef Youssef, Founder, Kitchen Theory, Andy Wardlaw, Marketing & Insights Director, MMR-Research.