We interact with the world in multisensory ways. However, we usually engage with technology, advertising, entertainment & with each other using visuals & sound. This is changing due to advances & the integration of sensory ques or inputs into a variety of applications or technologies, such as advertising, art, entertainment, communication etc… As we make these advancements, machines are also progressively gaining more sensory abilities.

Our general understanding of our main five senses is also advancing & there is mounting evidence that they are all interconnected. Many of us have heard or even participated in the famous experiment involving tasting & smelling three different coloured beverages having the exact same flavour profile. Green coloured liquids usually get perceived as lime or green apple & yellow variations are thought to be either banana or lemon. Interestingly enough, by conducting the same experiment, but replacing the different colours with songs or sounds will also have a similar effect. Combining sound & colour variations would ultimately confuse individuals & generate false results.

How many senses do we have?

Wikipedia: A sense is a physiological capacity of organisms that provides data for perception. The senses and their operation, classification, and theory are overlapping topics studied by a variety of fields, most notably neurosciencecognitive psychology (or cognitive science), and philosophy of perception. The nervous system has a specific sensory nervous system, and a sense organ, or sensor, dedicated to each sense. Humans have a multitude of sensors. Sight (vision), hearing (audition), taste (gustation), smell (olfaction), and touch (somatosensation) are the five traditionally recognized senses. The ability to detect other stimuli beyond those governed by these most broadly recognized senses also exists, and these sensory modalities include temperature (thermoception), kinesthetic sense (proprioception), pain (nociception), balance (equilibrioception), vibration (mechanoreception), and various internal stimuli (e.g. the different chemoreceptors for detecting salt and carbon dioxide concentrations in the blood, or sense of hunger and sense of thirst). However, what constitutes a sense is a matter of some debate, leading to difficulties in defining what exactly a distinct sense is, and where the borders lie between responses to related stimuli.

Flavour systems are multisensory by default, since smell & taste are interrelated. However, flavours can also contribute other sensory attributes, such as hot & cold sensations. These elements can enhance a flavour profile,  bring more complexity & produce added sensations to a variety of applications. The synergy between hot & cold sensations is also quite interesting because they can partially cancel each other out & at low levels, they take time to be properly perceived.

We can make your flavour profiles really multisensory & make sure that your products get the ultimate sensorial response. Sample our customized multisensory cucumber flavour profiles that can make your applications taste great & stand out from the crowd!

Request a multisensory cucumber flavour

Novotaste’s multisensory laboratory

Flavours & edible scents are starting to be used in a variety of different applications, services & being integrated into a variety of technologies. The driving force for this is the quest to make “man-made” things more interactive, authentic & multisensory. Another reason why flavours & edible scents are being progressively used in new ways is because they have the powerful ability to evoke stronger emotions & memories. Memorable moments are often infused with a variety of sensory stimuli that usually involve smell & taste.

Recent flavour, food & beverage trends

The first multisensory VR mask to bring smell, mist, vibrations into the picture!

Brands leverage scratch-and-sniff marketing to delight consumers

3 extraordinary multisensory nights at Guinness Flavour Rooms

Flavour solutions

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Recent posts

Ethnic, International & fusionFlavour trendsInterestingMultisensory
September 18, 2019

Influencing Flavors | Flavor & The Menu

By Maeve Webster Ten or more years ago, influencing consumer preferences was relatively easy for both manufacturers and operators. Television, films and print could sway consumer likes and demands. Other…
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September 18, 2019

Multisensory indulgence through fusion flavours | Food Navigator

Getty Images/karandaev Sales of ‘fusion beverages’ are forecast a ‘manifold’ increase thanks to consumer appetite for ‘artful combinations’ of taste and wholesomeness. Source: Multi-sensory indulgence through fusion flavours
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September 18, 2019

Blue Moon Releases Coffee-Flavored Blonde Ale | AskMen

© Getty Images Christina Majaski Popular all-season wheat beer Blue Moon might be famous for its splash of front-loaded citrus notes but it’s now offering something a little more interesting.…
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September 17, 2019

Long live chocolate: ANA InterContinental Tokyo presents Chocolate Sensations 2019 | Japan Today

The ANA InterContinental Tokyo will present Chocolate Sensations 2019 at 10 of its restaurants and bars, and throughout its public spaces, from Oct 1 through Jan 14, 2020. Chocolate Sensations…
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September 17, 2019

Clean fusion throughout the day: Dawn releases 2020 food trends at IBIE | Bakery & Snacks

The Michigan-based bakery discovered that permissible indulgence continues to propel sweets, while personalization and flavor explorations are driving innovation by producers and intrigue from consumers. Source: Clean fusion throughout the…
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September 17, 2019

On trend: gourmet processed food | Food Processing

A current trend in the food industry involves creating gourmet versions of mass-produced products, reflecting the consumer desire for familiar products with new and improved flavour profiles. Darcy Simonis, industry…
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September 17, 2019

Conagra Brands Rolls Out Next Wave Of On-Trend Food Innovation | Yahoo

Conagra Brands, Inc. (CAG) is bringing more new food with modern attributes and authentic flavors to market. As the company works to accelerate growth and maximize value creation, Conagra continues…
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September 16, 2019

‘We are entering the era of functional foods’: Tastewise | Food Navigator

Consumer interest in functional foods is soaring, according to data provider Tastewise, but not always for the reasons you assume. Source: ‘We are entering the era of functional foods’: Tastewise
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September 16, 2019

UK vs US: low and no-sugar beverage trends | FoodBev Media

Posted By: Heather Burrell In a world where conscious consumerism is now rife, food and beverage industry trends in 2019 have repeatedly been moulded by a vast increase in demand for…
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September 16, 2019

Sneak-peek at 2020 flavor trends

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September 16, 2019

Top Food Trends Taking Over Times Square | Times Square Chronicles

There are up to 33 different global cuisines in Manhattan, according to research by Thrillist, which is pretty indicative of the range of cultures and traditions that have made the…
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September 16, 2019

Frozen Drinks Offer Wellness Appeal | CStore Decisions

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September 16, 2019

Is Spiked Kombucha the New Hard Seltzer? | Fortune

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September 13, 2019

The Kitchen Examines Fall Food Trends : The Kitchen | Food Network

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September 13, 2019

Get Ready for Hummus Bowls | Flavor & The Menu

In Washington, D.C., Little Sesame’s roasted eggplant hummus bowl conveys the appeal of hummus bowls, showcasing luxurious textural and flavor contrasts. Credit: Anna Meyer By Katie Ayoub Take a look…
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September 13, 2019

7-Eleven Introduces New Bakery Items | CStore Decisions

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September 12, 2019

Flavour trends 2019 and in to 2020 | Einar Willumsen

2018 food and drink flavour trends continue with subtle enhancements and twists For 2018 we predicted the continuation of three key trends within food and drink and we developed flavours,…
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September 12, 2019

Fresh and fast concepts merge major consumer trends

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September 12, 2019

Better-for-you Indulgences | Bake Magazine

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Beverage trends
September 12, 2019

The Latest Wine Trend Has Us Questioning Everything We Thought We Knew About Reds | Refinery29

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September 12, 2019

California Hispanic-style cheeses create authentic Mexican flavor, increase appeal | Restaurant Business Online

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September 11, 2019

Why everyone is drinking pink | Inapub News

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September 10, 2019

Plant-based fast food isn’t healthier. That’s on purpose. | Business Insider

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September 10, 2019

Coffee trend continues with raft of alcoholic NPD | Drinks Retailing News – The Voice of Drinks Retailing

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September 10, 2019

Pink gin kicking up a storm | The Spirits Business

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September 10, 2019

Trend Watch: Yuzu, lime-spiked condiments and (again) plant-based proteins | Restobiz

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September 10, 2019

PSA: HomeGoods Is Selling Candy Corn-Scented Halloween Candles | Delish

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September 9, 2019

Meringue’s Moment | Flavor & The Menu

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September 9, 2019

Lemon smell can help with a negative body image | Medical Xpress

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September 9, 2019

SCIENCE CONFIRMS that smelling LEMON/LAVENDER can make you feel slim & relaxed

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September 9, 2019

Millennials love casual dining, coffee, frozen foods & seltzer | FastCompany

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September 9, 2019

NPD trend tracker: From food-to-go falafels to centre-plate veggies | Food Navigator

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September 9, 2019

BENCHMARK® Announces the Top Ten Dining Trends for 2020 | Hospitality

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September 9, 2019

Sulfites in Wine: Uses and Side Effects | Healthline

Share on Pinterest Sulfites are a food preservative widely used in winemaking, thanks to their ability to maintain the flavor and freshness of wine. While they’re found in many foods…
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September 9, 2019

The Cinderella Latte Is This Fall’s Big Trend At Starbucks | Shared

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September 6, 2019

Fall 2019 Restaurant Trends: Female Power Duos & Big Name Fast-Casual | Eater

Bill Addison Downside of summer ending: Goodbye to those lazy, White Claw-filled rooftop evenings. The upside: Everything is new, from food TV shows to cookbooks to restaurants. And as all that newness hits, trends emerge. Taking a…
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September 6, 2019

Plant-based shrimp | CNBC

New Wave Foods’ plant-based shrimp Source: New Wave Foods After selling its stake in Beyond Meat in the spring, Tyson Foods’ next bet is on plant-based shellfish. Tyson Ventures, the venture capital arm of…
Food trends
September 6, 2019

Best culinary minds speak: What will we eat in 2020? | F&B – Hotelier India

If industry prognosticators make their wishlist, it would read like this: artisanal condiments; interesting reconstitution of lesser-known ingredients with bespoke products; infinity dining, by which they don’t mean an endless…
Beer
September 6, 2019

Beer trend alert: The resurgence of Mexican lager | Mercury News

Mexican lagers are enjoying a resurgence of popularity, not just south of the border but in California where the Mexican lager beer style is being interpreted by 21st Amendment, North…
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September 6, 2019

5 of the Latest Boba Trends and Where to Get Them in Honolulu | Honolulu, HI

PHOTO: SHINAE LEE After trying these five drinks you’ll never want plain boba milk tea again—at least we don’t. We went to five new boba shops to bring you the…
Flavour trendsMeat, fish and seafood
September 6, 2019

C-Stores Satisfy Customer Cravings with Bold Flavors | CSP Daily News

Just how much do convenience-store shoppers love their wings? In c-stores, bone-in wings are the No. 1 category, growing 9.4% in the last year, according to Supply Track, VA Chicken,…
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September 5, 2019

More people than ever are using food as medicine, NPD says | Food Business News

Photo: Adobe Stock By Sam Danley CHICAGO — It’s never been a secret that a nutritious diet influences general health. In decades past, however, most consumers took a reactionary approach…
Flavour trendsSnack
September 4, 2019

Sweet Favorites, Modern Flavors | Flavor & The Menu

The Matcha Lava Cake at New York-based Spot Dessert Bar takes a familiar format, a warm dark chocolate cake, and adds a thoroughly modern touch with its matcha ganache. Credit: Spot…
Food trendsSnack
September 4, 2019

Slideshow: Soup innovations target consumer trends | 2019-09-04 | Food Business News

Television personality and entrepreneur Oprah Winfrey collaborated with Chicago-based Kraft Heinz Co., to produce the O, Thats Good line of refrigerated soups. The brands product developers replaced some or all…
InterestingMultisensory
September 4, 2019

Behavioural neuroscientists say full English breakfasts delights all senses | The London Economic

Brits’ ultimate ‘feel good food’ is a full English breakfast on a Sunday morning – because it ticks all our sensory boxes, it has emerged. Researchers who carried out a…
BeerBeverage trends
September 4, 2019

Rose Beers: Fad Or Lasting Trend? | Forbes

Indiana's Upland Brewing Company uses chambourcin grapes in its rose beer Oak & Rose, while mango and passion fruit are the flavors emanating from the brewery's Two of Tarts gose.…
Coffee and TeaFood science
September 4, 2019

What Are Tea Tannins? Benefits and Downsides | Healthline

Share on Pinterest It’s no wonder tea is one of the most popular beverages in the world. Tea is not only delicious, soothing, and refreshing but also revered for its…
BeerInteresting
September 3, 2019

Beer Ramen: Melbourne restaurant serves udon noodles in beer glass | News.com.au

Enjoy your ‘Boozy Broth’ with a side of poached chicken salad.Source:Supplied If you step into this Melbourne restaurant and order a pint of beer, chances are you’re going to be…
Snack
September 3, 2019

Campbell Soup capitalizing on snack trends | Food Business News

Source: Campbell Soup Co. By Keith Nunes The Campbell Soup Co. remains in turnaround mode as management guides the business through a series of divestitures intended to create a more focused…
Multisensory
September 3, 2019

Aldi are selling a JAFFA CAKE scented candle – and we want one!

Credit: Getty Images Scented candles are a staple in any home, and now Aldi are selling four new ones that smell like different types of cake. Perfect for any Great…