Great products fail when flavour is misunderstood

Flavour is everywhere in the drinks industry, yet it’s still widely misunderstood.

Teams can taste differences but struggle to explain them. Brands talk about flavour, while knowing consumers don’t experience it the way professionals do. Training often focuses on what’s 'in the glass, leaving people uncertain, inconsistent, or quietly doubting their own palate.

Whether you’re developing products, telling brand stories, running sensory panels, hosting experiences, or simply trying to taste with more confidence, we help teams and individuals understand how flavour actually works. Not just chemically, but psychologically, perceptually, and cognitively.

While most training providers concentrate on practical sensory analysis, aroma identification, and congener creation, we go deeper. We teach the psychology, cognitive neuroscience, and psychophysics behind flavour perception, so your team understands why flavours are perceived the way they are, why people disagree, and how to work with that reality rather pretend it doesn’t exist.

This understanding transforms how flavour is communicated, evaluated, and experienced, both internally and externally.

Our work takes several forms, find out more below:

In-person flavour perception training

Hands-on, immersive workshops delivered at your premises or a location of your choice. These sessions are designed to engage entire teams, demystify flavour perception, and build shared confidence and language — regardless of prior sensory experience.