Recent multisensory articles

December 15, 2017

Advances in Sensory Capabilities for Smart Robotics

Aromyx Corp., maker of the EssenceChip™, the digital platform for measuring taste and scent, today announced a strategic partnership with Rewired, the robotics-focused venture studio and fund based in London…

Beverage trendsMultisensory
December 6, 2017

Graffiti Artist Bottle Designs & Delicious New Flavors

Friends Beverage Group of Miami, Florida, today announced the arrival of its highly innovative line of wine drinks, branded “FRIENDS FUN WINE,” on five continents. With six delicious and bold flavors, this…

November 28, 2017

Multisensory ice cream experience

All things summer will be rolled into one at this year’s Bumble Fab Lab. Think free gelato, fresh flowers and a beachside haven. Hitting Sydney from December 1-2 is a…

November 27, 2017

Multisensory involvement makes gastronomical experiences more intensely felt and remembered

For 5 years, El Bulli, in Rosas, Spain, northeast of Barcelona on the Coasts Brava was selected by San Pelegrino, the most esteemed arbiter, as the “Best Restaurant in The World”. …

November 20, 2017

Food firms should exploit all of the consumers senses

Food and drink firms need to better exploit consumers’ senses – including smell, sight, sound and touch – in their new product development (NPD) if they are to tempt them…

November 18, 2017

Sending taste over the web could become a thing sooner rather than later, according to researchers

Fancy a world where you can drink something cool and instantly share it with all your friends? That could happen sooner than you think. Researchers just need to iron out…

November 17, 2017

The future of virtual reality looks very bright: Large-scale R&D introducing the senses of taste and smell being identified as the next big challenge

Over the years, the fantasy of experiencing the smell of a tasty dish seen in a movie or on a cooking show has occupied the minds of many of us…

November 15, 2017

EXPLORING THE SOUND OF TASTE – a musical suite about chocolate, seguing the sounds through signatures that correspond with various types of chocolate

Composer Maxime Goulet had a delicious idea - to write a musical suite about chocolate, seguing the sounds through signatures that correspond with various types of chocolate. Then he had...
November 14, 2017

‘Breathing’ plates are here to change meal time forever

We’ve seen our share of delicious edible vessels, but these living, breathing plates by designer Lina Saleh are a game-changer/ Saleh teamed up with a professional chef to create the…

November 10, 2017

Multisensory dining experience brings 3D projections to the table

Dinner Time Story’s latest pop-up experience, Le Petit Chef, takes diners in the footsteps of Marco Polo as they follow a little, animated chef. The six-course dining experience features gourmet…

November 4, 2017

Multisensory, psycho-taste extravaganza, with wall-to-ceiling screens, a state-of-the art sound and fragrance diffusion machine to create a 20-course culinary masterpiece

Yet another shanzhai F&B outlet has opened in Shanghai, this time ripping off one of our city’s very own: Ultraviolet. Commenting on the copycat restaurant, Pairet told That’s: “I hope…

Food scienceInterestingMultisensoryNovotaste
November 3, 2017

5 ways our minds play tricks with our appetites

From the moment we wake up, we start making decisions about food. Tea or coffee? At home or from a drive-thru? Will breakfast be cereal — and which kind, in...
Food trendsMultisensory
November 2, 2017

On pack aesthetics are big driver for sales of healthy snack bars

The colours and flavour descriptions used on packaging for healthy snack bars are a driving factor for consumers trying to make healthier choices, reveals a new study. Source: On pack…

November 2, 2017

Taste beyond the tongue: How do other senses influence flavour?

Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according…

November 1, 2017

Eating the rainbow: The effect of food colour on consumption

Colourful foods often are thought to be more appealing than monochrome foods – but what evidence is there for colour’s effect on consumption? And why is colour important? Source: Eating…

October 24, 2017

Musical Pairing® Announces the Granting of US Patent for their Mathematically-Based Technique of Matching Music with Food to Affect Culinary Experiences

Testing in steakhouses across America and published in the International Journal of Food Science and Technology, initial research shows that mathematically matched music can elevate dining. The theory behind Musical…

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:…