Speaking & Presentations
Flavour talks that change how people think.
“What made Kami’s contribution particularly memorable was his ability to bridge rigorous science with creative thinking and a lot of humor.
In doing so, he demonstrated that true innovation often comes from asking unconventional questions and challenging long established assumptions.”
Kami Newton delivers engaging, thought-provoking presentations that challenge how audiences understand flavour. Blending rigorous sensory science with creativity, humour, and real-world application, his talks move beyond conventional aroma-focused frameworks to explore flavour as a truly multisensory experience.
Drawing on expertise in whisky, flavour chemistry, and sensory neuroscience, Kami connects complex scientific principles with practical innovation opportunities. His presentations are designed not only to inform, but to provoke new ways of thinking—encouraging audiences to question established assumptions and uncover overlooked drivers of perception, from trigeminal sensations to the role of airflow and context in flavour experience.
Whether speaking to flavourists, product developers, sales teams, marketers, or cross-functional teams, Kami brings clarity to complexity. He bridges the gap between analytical depth and commercial reality, addressing the challenges of time, cost, and reductive methodologies that often limit sensory insight in product development.
Audiences can expect:
Clear, science-led frameworks that are immediately applicable
Fresh perspectives on multisensory perception and consumer experience
A balance of technical depth, storytelling, and humour that sustains engagement
Content tailored to industry challenges, from whisky to broader food and beverage contexts
Kami has presented at leading industry events including the British Society of Flavourists and FlavourTalk, where his talks have been recognised for combining scientific rigour with originality and high audience engagement. His sessions consistently resonate with both technical experts and commercial teams, creating shared understanding and sparking ongoing discussion well beyond the room.
Key ideas 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
“Kami was to lay his vision out in the last slot of the conference, so no pressure. Only a room full of some of the worlds most experienced and respected flavour scientists and practitioners. The conference theme The Psychology of Flavour: Multisensory Perception and its Importance for the Flavourist was packed full of challenging concepts from a range of leading specialists.
Kami’s talk “The Psychology of Scotch Whisky: innovation opportunities for changing consumer tendencies” delivered the goods. Breaking with convention for these types of events... he presented a slick, thoughtful and thought-provoking talk. It was also high on entertainment value. This grabbed the audience who avidly waited for the relevant citations, that were interspersed with the key points, to capture for later digestion.”