For decades, our understanding of taste was built around a handful of basic sensations. Today, research continues to reveal new dimensions that shape how we experience flavour.
🧈 Oleogustus explores how fatty acids contribute to taste perception, influencing richness and satisfaction.
🧄 Kokumi is not a taste of its own, but a remarkable flavour enhancer. Naturally present in ingredients such as aged garlic, onions and slow-cooked foods, it increases mouthfulness, continuity and complexity without introducing a distinct flavour.
These discoveries remind us that flavour is far more sophisticated than we once believed.
Understanding taste at a deeper level opens new possibilities: creating richer experiences with less salt, designing healthier foods without compromising enjoyment, and developing entirely new culinary concepts.
This is where Globe of Taste begins.
Globe of Taste is a private, invitation-only ecosystem bringing together leading experts from science, gastronomy, hospitality, design and industry to transform knowledge into innovation through collaboration, product validation and real-world applications.
The future of taste will not be discovered by one discipline alone.
It will be created together.
Turning knowledge into innovation.
