Flavours of the Future

In the medieval age, monks were pioneers in the art of capturing natural essences and transforming them into substances that could be used for food flavouring.

Molecular cooking by star chef Denis Martin

Molecular dish by star chef Denis Martin

Today, the flavour pioneers are scientists, artists, flavourists, and chefs.

What’s next? Intelligent flavours, electronic noses, and even the possibility of digitalised odours and fragrances which would allow for transmission of olfactory information via the Internet.

Read the full article “The Creative Longview Flavors of the Future Biotechnology, ‘intelligent’ flavors and beyond”, by Francesc Montejo Torrell, Cosmos Aromaticá Internacional, S.A

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