FlavourTalk 2027
16 March 2027 – 18 March 2027
Millennium Gloucester Hotel London Kensington, London, United Kingdom
FlavourTalk 2027 is the fifth year of 'FlavourTalk at the Millennium', held at the Millennium Gloucester Hotel & Conference Centre in Kensington, London. The Flavour Raw Materials Exhibition runs on 16 and 17 March 2027, a networking dinner takes place on the evening of 16 March, and the one-day conference on 18 March is themed 'Sustainable Flavour Production in the Era of UPFs', covering supply, sustainability and reformulation pressures facing flavourists.
12 sessions · 14 speakers
Organiser (1)
Exhibitors (6)
Nactarome · Mane · Biophelion · ADM · Robertet · Döhler
Speakers (14)
- Spencer Hyman Founder, Cocoa Runners
- Felix Kasper CCO, Biophelion
- Anthony Warner Chef and author
- Dr Avinash Kant Founder, FlavourMinds Ltd
- Dr Craig Duckham Founder, CD R&D Consultancy Services
- Dr Kavita Bhatnagar CEO, Kanegrade India and Vice President, British Society of Flavourists, Kanegrade India
- Dr Marco Cardin Postdoctoral Researcher, Department of Food Science, University of Copenhagen
- Dr Paulina Lang Head of Behavioural Science, MMR Group
- Dr Sarah Gaunt CEO and Co-Founder of Rootiful, SPG Innovation
- Jérôme Vallejo Process and Innovation Director, LIS by Lesaffre
- Kami Newton Owner/Director, The Sensory Advantage
- Laurence Jacques Chairwoman and CTO, EcoXtract
- Professor Avtar S Matharu MBE Professor of Green Chemistry and Deputy Director, Green Chemistry Centre of Excellence, Department of Chemistry, University of York
- Ronald de Wild CCO, Gourmet Ingredients
Agenda
- Opening remarks 18 March 2027
- Knead for Change – How Our Daily Bread Changed the World and What That Can Teach Us About the Future 18 March 2027
- Unavoidable Food Supply Chain Residues – Nature’s Periodic Table of Structure, Form and Function 18 March 2027
- From Side Stream to Valuable Resource: The Transformation of Brewer’s Spent Grain from Brewery By-Product to Aroma Substrate 18 March 2027
- Panel discussion 18 March 2027
- Saving the Planet by Savouring (Craft) Chocolate 18 March 2027
- The Taste of Doing Good: How Claims and Cues Shape What Consumers Expect to Taste 18 March 2027
- Opportunities and Challenges of Formulating with Sustainable Ingredients 18 March 2027
- Case Study: Small Volumes, Real Supply: Fermentation Economics Beyond a Single Ingredient 18 March 2027
- Case Studies Continued: EcoXtract, Gourmet Ingredients and LIS by Lesaffre 18 March 2027
- Workshop Feedback 18 March 2027
- You Have to Change to Stay the Same: Sustainability Through Adaptation 18 March 2027