Flavour talks that change how people think.

You want a flavour session that’s genuinely different – not another panel on tasting notes or consumer trends.

Most people think flavour is the property of food and drink.

They’re wrong.

Flavour is a property of us. It’s something we construct internally, rather than simply perceive externally. And once you understand that, everything changes.

At The Sensory Advantage, Kami’s conference talks don’t just explain flavour. They challenge how your audience thinks about perception, decision‑making, and experience itself.

Why This Matters

Your customers don’t experience products the way you think they do.

They don’t passively receive flavour. They actively predict, shape, and construct it, based on context, expectation, memory, and environment.

Each talk is designed to be thought‑provoking, entertaining, and immediately applicable. Audiences leave with a new lens on flavour – and how to use it.

Key ideas we explore include:

• How flavour is a top‑down process based on prediction.

• Why context is one of the most powerful “ingredients” in any product.

• How subtle, even subthreshold, odours can quietly change experience.

• Why flavour is largely a non‑conscious percept.

• How to design flavour experiences, not just flavour profiles