The World Taste & Smell Association presentation on
July 30th, Multisensory Eating &
Drinking Experience: What it is and How to Create it.
NEW
YORK, July 12, 2024 /PRNewswire/ -- As children
we're told not to eat with our hands. But how about our ears and
our eyes? Flavor and the enjoyment of a meal is more than just
taste – it's a multisensory experience.
For people with smell or taste disorders a
multisensory approach to eating is the secret sauce to enjoyable
meals.
"Flavor involves all five senses: taste, smell, sight, sound and
touch. The multisensory eating and drinking experience is about
creating flavors based on crossmodal correspondence,
neurogastronomy and neurofoodscience. Multisensory experience can
be delivered by either foods, packaging, and/or the immediate
environment," says Alex Woo, founder
and CEO of W2O and World Taste & Smell Association
(WTSA) Board Trustee.
"Snap! Crackle! Pop!", the Rice Krispies slogan for nearly a
century illustrates the appeal of sound, which has been called the
forgotten flavor sense. Turn on music and a meal feels more
special. One study found that playing Taylor Swift's music made Chinese takeout seem
to taste better. The appeal of snack foods is enhanced by their
satisfying crunch. Especially for Gen Z who have grown up with a
barrage of visual stimulation, the appearance of food —and its
packaging — can be a key component to flavor perception.
"For people who suffer from smell or taste disorders a
multisensory approach to eating is the secret sauce to making a
meal enjoyable. So many who suffer from these sensory impairments
find that family meals and socializing are no longer enjoyable
because they cannot smell or taste," says Stephanie Feuer, the Co-founder and Executive
Director of the World Taste & Smell Association. "A crossmodal
approach can ensure adequate nutrition for picky eaters and
children with sensory processing issues, adults with age-related
taste loss, and the millions with debilitating taste and smell loss
from chemotherapy, Covid, Parkinson's and certain medications."
On July 30 at 10 AM, the World Taste & Smell Association,
will present renowned flavor scientist Alex
Woo discussing "Multisensory Eating & Drinking
Experience: What it is and How to Create it." This online
presentation will explore the neuroscience of flavor and how to use
it at home. Attendees will gain a deeper understanding of how all
five senses contribute to flavor, learn about the principles of
crossmodal correspondence and neurogastronomy, and discover
innovative approaches to creating multisensory eating and drinking
experiences.
"When you dine at a restaurant, every detail—from the ambiance
and shape of the plates to the presentation of the food, the clink
of the glass, the lighting, and the weight of the cutlery—enhances
your experience. We're delighted to share tools that bring these
tricks of the trade from the world of hospitality to home cooks and
individuals with sensory issues," says Mindy Yang, Co-founder and Chief Engagement
Officer of WTSA.
Tickets for "Multisensory Eating & Drinking Experience:
What it is and How to Create it" are $25 and available
here.
About the World Taste & Smell Association
(WTSA)
Founded on the principles of sensory education and
support, the World Taste and Smell Association (WTSA) is a
pioneering organization dedicated to uniting the world of taste and
smell. Our mission is to enrich lives by enhancing sensory
appreciation, health span, innovation, and support for improving
quality of life globally. Comprised of scientists, sensory experts,
passionate leaders of hospitality, doctors, innovators, policy
makers, and advocates for people with taste and smell loss, we work
collaboratively to advance our cause. Key initiatives include the
annual World Taste and Smell Day on September 14, the #DeliciousForAll Culinary
Challenge, and collaborative research projects with organizations
like the Museum of Food and Drink (MOFAD). These efforts underscore
WTSA's commitment to advancing sensory science and fostering
community engagement and education. For more information, visit
TasteandSmell.world.
About Alex
Woo
Alex Woo is the
founder and CEO of W2O, a flavor technology firm based in
the United States for the past
twelve years. He specializes in creating better food, with niche
expertise in contemporary taste and smell neuroscience and
state-of-the-art clean-label plant-based sweeteners and flavors.
Alex's impressive career includes roles as Chief Science Officer,
Sweeteners for Amyris and Chief Innovation Officer for Nascent. He
currently serves on the science advisory board for Olfactive Bio
and Advance International, in addition to his role on the board of
directors for the World Taste & Smell Association. Alex's
experience with industry giants like Pepsi, Kraft, Starbucks, and
Wrigley has honed his ability to lead technical teams to success.
He holds a PhD in Food Science from the University of Wisconsin-Madison He earned PhD in
Food Science from University of
Wisconsin.
Contact:
Stephanie Feuer,
stephanie@wtsda.org, (917) 658 - 0112
Mindy Yang, Mindy@wtsda.org, (917)
715-3321
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SOURCE World Taste & Smell Association