The FlavourTalk Conference “Exploring the Science of Aroma and Taste: State of the Art for the Flavourist” took place on Tuesday 25th March 2025. This year we addressed the current knowledge of olfaction and gustation, and how fundamental taste-receptor research can help flavourists meet the challenges of current market trends. Treatt sponsored the after-conference drinks reception.

Speakers and Guest Panellists:
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 Dingelhoff, Besmoke, UK | Joke Rozing, Application and Sensory Specialist at MCLS Europe, Netherlands | Ahrend Buckers, Azelis, Netherlands.

Prof. Andy Taylor
Dr. Luca Turin
Ahrend Buckers
Dr. Avinash Kant
Huw Griffiths
Jamie Rice
Prof. Jane Parker
Joke Rozing
Peter Dingelhoff
Dr. Thierry Thomas-Danguin
Dr. Stephen Haiber
Dr. Craig Duckham

This was followed by the FlavourTalk Raw Materials Exhibition, sponsored by Treatt, on Wednesday 26th and Thursday 27th March 2025, providing delegates with a unique opportunity to meet 46 suppliers of flavour raw materials from companies in Europe and beyond.

Exhibitors at FlavourTalk 2024 ..

Networking Dinner:
177 people attended the Networking Dinner sponsored by Carst & Walker in the conservatory at the Millennium Gloucester Hotel on 26th March. Entertainment was from a string trio, vocalist and keyboard from the Royal College of Music.

Who Attended:
All those involved with the formulation and creation of flavours and seasonings.
Flavourists, flavour technologists, regulatory experts, marketing and sales personnel, buyers and all those interested in future trends in the supply of flavour raw materials and technological developments.
Technologists and marketeers in food manufacturing companies who wanted to understand what new flavouring ingredients were available for innovative new products.

In addition to the main exhibition a number of companies also displayed non-raw material products and services relevant to the flavour sector in the refreshment area.