Environmental Change: Emerging Sensory Risks in Food & Beverage
Join us online to explore how climate change is disrupting some of the flavours and tastes in your food and drink
Environmental change is increasingly becoming a sensory quality issue for food and beverage producers.
This webinar explores how changing environmental conditions — from heat, drought and wildfire to flooding, changing pest pressure and water scarcity — can alter the chemistry of crops, raw materials and production processes, ultimately changing flavour and aroma.
Using examples from wine, cider, beer, tea, juice and other food and beverage sectors, we’ll follow the chemistry behind these changes, looking at individual flavour-active compounds and the pathways that connect environmental events with sensory outcomes.
We’ll explore:
- How heat and water stress can alter crop composition and flavour precursors
- How wildfire smoke introduces sensory-active compounds into grapes and hops
- How excessive moisture can increase physical damage, microbial activity and fruit-rot risks
- How changing pest pressure can trigger plant defence chemistry and alter aroma
- How water scarcity can change production, water sources and treatment requirements
- What environmental variability means for sensory QC, raw-material standards, thresholds and monitoring
The aim isn’t simply to catalogue environmental threats, but to understand how environmental change becomes chemical change — and how chemical change becomes sensory change.
A practical look at an increasingly important challenge for quality, sensory and production teams across the food and beverage industry.