Presented by Perry Papadakis of Sluys International at Food Matters Live 2016. The presentation shares what is flavour, the misconception of flavour and Sluys International's approach to flavour.

1. EXCELLENCE THROUGH INTEGRITY
SLUYS INTERNATIONAL
Anywhere
With Flavour

2. Expectation Management
WHAT THIS PRESENTATION IS NOT?
NOT
• Flavour Science
• Flavour Creation
• Flavour Trends
• Flavour Regulatory
SIMPLY WHAT?

3. Smell and taste interprets
the FLAVOUR WORLD
Transmitting CHEMICAL
RESPONSES to our brain

4. Common Knowledge

5. Common Knowledge
Sweet
Salty
Bitter
Sour
Umami
Fat
Kokumi

6. s
Flavour is...

7. s
Flavour is...

8. Flavour evolves

9. Flavour Palette
510
=1 000 000
+
1 000 0003
+...
=

10. Flavour is an
Adventure
Emotion
Enjoyment
Experience
Entertainment
Identity
Inspiration

11. Flavour Crosses
Borders
Culture

12. Flavour is
NECESSARY

13. Olive Quiz

14. 4 W’s and How

15. • Type of Ground
• Care in Growing
• Harvesting
• Extracting oil
• Storing olive • Milling Olive
• Methods to increase
the yield
• Storing conditions
• Age of the oil
• Maturity at harvest
time
• The maturity of the fruit
• The variety
• The weather
• The location
Olive Influencers

16. The plain olive
> 14 FACTORS
>70 AROMA COMPOUNDS
1 OLIVE

17. FLAVOURS in nature
contain thousands of unique
aroma compounds

18. The challenge,
is to find the RIGHT BALANCE

19. To realize the stories of
tomorrow is to understand
Flavour is not just taste and smell
The dynamic of each product
concept is unique

20. Our 4 Step Plan Approach

21. Simply Loose Concept
Functional Ingredient n
Colour
NATURAL / SYNTHETIC / NONE
n
Sweetness
SUGAR / SWEETENER / NONE
Juice n
n
FLAVOUR IS THE SUM OF ALL INGREDIENTS

22. Artisanal
Craft / Local
What’s Old Is New
Tea
Kokumi
Hot and Spicy
Ethnic & Wordly
Hybridization
Herbs and spices
Proteins
Plant based
Free-From
Functional
“The Future is Here,
It’s Just Not Widely Distributed Yet”
-William Gibson-
The Future as Told

23. “Can I?“ to “How Will I?“
Come, Meet, Discuss
BOOTH 80D
WWW.SLUYS.EU