Fergus Johnson                          Taste Director EMEA & Business                  Group Director MEAF





Interview with Food & Nutrition Taste Director

How can brands innovate to achieve novel sensory experiences for consumers?

One way to achieve this is by introducing new ingredients, or by deliberately  contradicting the senses. Why not try making a purple carrot gel to serve beside a golden beetroot gel? Our eyes and brain tell us that the orange gel should taste like carrot and the purple gel should have a beetroot flavour. By defying expectations, brands can create a fun challenge for the tastebuds, alongside a playful textural element that’s unexpected from a vegetable.


Cake Lolly

An unexpected twist on a candy classic