UK Taste Seminar

23 May 2006| Source: Daventry Northamptonshire, Food & Drink Innovation Network

According to ACNielsen (and they should know) top selling food products these days must be convenient, do you no harm and above all TASTE GOOD! So we thought we'd better have a serious update on the subject.

This is our first TASTE seminar and we've taken the greatest care to avoid trotting out a series of talks on ingredients or global trend spotting from a science park!

Instead we've asked Greg Tucker, MD of The Marketing Clinic (Trained by the famous TASTE Guru Thornton Mustard) to select our speakers and chair the day. Greg has run more TASTE focus groups and advised more clients on taste than almost anyone in the world.

Greg Tucker has lined up a star cast of international speakers and moved heaven and earth to get them here.

. Professor Andy Taylor's work on TASTE anatomy is world-acclaimed.
. Anthony Blake is flying in from Geneva to explain to us why one person's taste bliss is another person's poison. Anthony is TASTE adviser to many, including Heston Bluementhal.
. Anneke Ammerlaan, leading global TASTE commentator, will be flying in from Amsterdam to brief us on what the world will be eating next year, and organising a FUTURE-TASTE lunch for us.
. Jerry Thomas will explain how we can improve the TASTE of any product by asking a handful of simple questions and thereby improve sales out of all proportion.
. Jake McCall will be visiting from Toronto to talk about The Mutating Consumer - Seismic shifts in behaviour and expectations.
. Greg Tucker will himself share with you the insights he's gained from running TASTE focus groups and advising big players around the world.

AGENDA

Overview from the Chair.
Greg Tucker - CEO - The Marketing Clinic - Taste specialists.

. Cultural & age-related changes to tastes.
. How taste stirs the emotions.
. Why the emotions matter in taste research.
. Link between taste and need.state mechanism.
. Optimising taste - they key to success.

Designing foods to taste good.
Professor Andy Taylor. Professor of Flavour Technology, University Of Nottingham.

. Understanding Multi Modal perception - the key to it all.
. How and where to measure taste.
. How interactions between aroma, taste and texture modify perception.
. Towards a strategy for reforumlating flavours.
. How far can food structure modify flavour?

Why one person's bliss is another person's poison.
Professor Anthony Blake. International Flavourist.

. Flavour is a multi-sensory experience.
. We start to gain flavour experience from a very early age.
. Our experiences of flavour and early brain development.
. Future flavour preferences influenced by early associations.
. Seeds of unhealthy food choices were sown a generation ago.

What the world will be eating next year.
Anneke Ammerlaan. Leading global TASTE trendist and commentator.

. Taste - a reflection of the times.
. Taste - a matter of age.
. Show food influence on fast food taste.
. The taste of healthy food.
. The new taste age: contrast and complexity

The Mutating Consumer.
Jake McCall. President - Second Sight Innovation

. Human DNA has changed more In the past 15 years than the past 2000.
. Consumers have become much more demanding, fragmented and complex.
. Even "mature" categories can find news ways to grow.
. Schizoid behaviour - scrimping one minute saving the next.
. Where the consumer is heading is diametrically opposite to where FMCG came from.
. Many brand and market research tools are out of date.
. Why sensory is underused.

Escalating sales by tweaking taste.
Jerry Thomas . Managing Director MSTS. (Mass Sensory Testing Services)

. How to improve the taste of products?
. Using sensory research to guide taste.
. What the consumer can deliver.
. Understanding of the key drivers of liking.
. Some new techniques for developing better products.

Plus FUTURE-TASTE lunch.

Three table team brainstormings so you can work with peers on how to take forward your new ideas.

End of the day Q & A ... a chance to pose your questions to the panel of experts.

PLUS a chance to win a Magnum of Bolly.

TIMINGS

Doors open for early birds: 8:00 am.
Breakfast for all: 9:00 am.
Seminar begins: 9:30 am.
Coffee/Buffet Lunch/Tea: TBC
Seminar finishes: 4:45 pm latest.

Price: £335 + VAT.

For more information:
Visit: http://www.fdin.co.uk/seminars/taste_ad.html

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