October 6, 2026
September 29, 2026
Microgreens are widely used in fine dining, casual restaurants, and modern catering concepts. How did it come about?
September 24, 2026
September 22, 2026
By Dr. Yana Steudel
We are moving beyond simply designing what something tastes like.
We are beginning to design how the brain tastes the taste.
September 17, 2026
Globe of Taste brings together people from different countries, continents, cultures and professions — each looking at Diversity is our strength:
September 10, 2026
“Bartenders, sommeliers, chefs and servers don’t simply serve what we choose. They help shape what we choose. The best hospitality professional isn’t the person who tells you what to choose, but the person who makes you want to discover something new.”
September 1, 2026
By Christoph Büchner
Culinary education emerges from a complex interaction of experience, knowledge, culture, and emotion. Food is not judged solely by its flavor but also by the stories, memories, and images associated with it.
August 27, 2026
“We are not only tasting the drink. We are tasting the context. Perhaps taste is not simply what is inside the glass, but everything we bring to it.”
August 25, 2026
By Florian Schwarz
Great taste has never been just about intensity. It is about balance, character and the connection between product, place, and people.
August 20, 2026
The next time you choose a vanilla ice cream, a dessert or a pastry, take a moment to consider not only the flavour but also the remarkable journey behind every natural vanilla bean.
August 18, 2026
By Christoph Büchner
Trust rarely begins with facts. It begins with a feeling. And hardly any other sense triggers this feeling as immediately as taste.
August 13, 2026
By Dr. Yana Steudel
Perhaps one day they will define their own corporate taste as well.
The eye sees the logo. The palate tastes the brand.
August 13, 2026
By Ernest Jagodziński
Temperature does not only change the product.
Temperature changes the way we experience the product.
August 11, 2026
by Sandrine Morant
Aesthetics and taste are inseparable, working together to transform a meal into a memorable and meaningful gastronomic experience.
August 6, 2026
by Florian Schwarz
Innovation means understanding the old so deeply that something new can grow from it.
And that is where Taste begins for us.
August 4, 2026
By Christoph Büchner
Colour is one of the strongest stimuli in the perception of food.
The future of gastronomy will not belong to the chefs who know the most recipes. It will belong to those who never stop asking why?
July 28, 2026
How should we design a product so that it creates the experience we intend — in the context in which it will actually be experienced?
By Raúl Ferreira
What if the future of cocktails isn’t about adding more…
…but preserving more?
Can cold itself become the most natural way to preserve a cocktail?
July 21, 2026
by Florian Schwarz
Why Globe of Taste Is More Than Just a Project to Me
What if everything we know about how we taste is incomplete?