Novotaste’s multisensory laboratory

Recent multisensory articles

October 12, 2017

Color Control: Curb Appetite and Eat Less

It’s funny to think that just viewing a certain color can send you on a food bender, while another color could actually act as a natural appetite suppressant. This may…

October 5, 2017

This chef wants you to taste your food with every single sense

“We all think of taste as something that’s centred in the mouth,” Youssef says. “It’s almost like ventriloquism in that, because we’re chewing and crunching and everything is going on…

Beverage trendsMultisensory
September 15, 2017

The drinking experience is no longer just taste, brands must satisfy every sense

It comes as no surprise that London has strong appeal for brands looking to generate maximum impact from a brand experience. With London proving to be such a pull for…

September 8, 2017

Commentary: Exotic restaurant plating seems gimmicky, but may make your meal taste better

Research also suggests that taking a picture of your food makes it more delicious, highlights University of Oxford’s Charles Spence. This new trend in exotic plating is getting to be…

BakeryFood trendsMultisensorySnack
September 6, 2017

Salty snacks with unique shapes, sizes and textures are gaining a presence on store shelves

According to Mintel/Lightspeed research, more people are joining the so-called super-snacker ranks (meaning they snack five times or more per day). The 16% of people Mintel deemed “less frequent snackers”…

Food scienceFood trendsInterestingMultisensory
September 2, 2017

Lemon juice gel an ideal building block for 3D food printing, study finds

A new three-dimensional printing material based on lemon juice and potato starch has exhibited a consistency and flow, which could aid in creating nutritionally enhanced food material formulations. Source: Lemon…

Beverage trendsInterestingMultisensory
September 1, 2017

Perfume cocktails: 4 Bars that are pioneering the trend

Prepare your senses as we introduce 4 ingenious bars that have created perfume cocktails, combining the art of cocktails and the world of fragrances. Fragrances is the world’s first dedicated…

Food scienceMultisensory
August 31, 2017

Taste of Bread: About the Word Taste | Lesaffre

How much simpler it would be for bakers if consumers unanimously agreed that their bread had a really good taste. Unfortunately, individuals judge for themselves what is good and what…

August 31, 2017

Marketing to Millennials? Think Multisensory

We make the case for a sensory led approach to brand, pack and product development. With Millennials making faster, intuitive, emotion based decisions, communications need to work at the non-conscious…

August 30, 2017

Brands invited to harness ‘sensory reality’ – Communicate the taste, smell and feel of a chocolate brand or the sound, scent and scenery of a test drive on behalf of a vehicle manufacturer

Geometry Global UK is inviting brands to embrace ‘sensory reality’ alongside virtual and augmented reality as a means to deliver a personalised shopping experience. Source: Brands invited to harness ‘sensory…

Beverage trendsFood trendsMultisensory
August 30, 2017

Multisensory Packaging Market Reaps Prized Demand from FMCG, F&B Sectors for Attracting More Consumers

The global multisensory packaging market is forecasted to gain massive attention in the coming years due to the increasing efforts of manufacturers to differentiate their products and attract more consumers….

August 30, 2017

How the Emotions of Others Influence Our Olfactory Sense

A new study reveals the emotional expression on other people’s faces can influence whether we perceive an odor in a positive or negative light. Whether something smells good or bad,…

August 29, 2017

Kitchen wind-chimes can help make children eat more broccoli, says Oxford professor

Charles Spence, professor of experimental psychology, who helped create chef Heston Blumenthal’s multi-sensory recipes, claims that parents can help enhance taste and suppress the bitterness of vegetables through ‘sonic seasoning.’…

August 29, 2017

The real reason why crisp makers make the packets so loud

Oxford University professor Charles Spencer did a sound experiment for crisps Found that the snacks tasted more stale and spongy when wearing headphones The sound of the crunch and rustle…

August 29, 2017

Smell is an important part of snacking, study finds

Millennials want the aroma of a food product to be a strong indicator of its main flavors. Source: Smell is an important part of snacking, study finds | Food Dive

Beverage trendsFlavourFlavour trendsMultisensory
August 29, 2017

Vodka: The ultimate canvas for cocktail innovation

Some of the world’s most influential bars are harnessing cutting-edge tech and reinventing vodka’s cocktail role in the process. The Spirits Business pins down the on-trade pioneers leading the innovation…

August 29, 2017

Better odor recognition in odour-colour synesthesia

People who see colors while perceiving smells are better at distinguishing between different smells and different colors, and are better at naming odors, compared to a group without synesthesia. Source:…