FlavorActiV on the Business of Beverages Podcast

We are honoured to have been invited to feature on the Business of Beverages podcast with Will Keating! FlavorActiV’s Richard Boughton, CEO, and Tom Brown, Head of Global Marketing, travelled to Dublin to meet with Will, where they discussed everything from how tasting has evolved from a “status-driven lottery” to a systematic and scientific process that now defines the modern sensory landscape.

In the past, product tasting often relied on the judgment of a single individual—the proverbial “man from Del Monte”—whose personal taste dictated whether a batch was accepted or rejected. It was, in essence, a game of chance. Today, that reliance has been replaced by structured methodologies, data-backed sensory validation, and robust scientific protocols. During the conversation, Richard and Tom explored how FlavorActiV has helped pioneer this transformation, ushering in a new era of consistency, calibration, and confidence across industries.

While the idea of being a professional taster in fields like brewing or winemaking may sound like a dream job, the reality is quite different. As Richard and Tom describe, tasting requires unwavering concentration, repetition, and endurance—it is both art and science. Tasters are not merely sampling for enjoyment; they are safeguarding quality, protecting brand integrity, and ensuring that every product aligns with its sensory blueprint. Their work is, in truth, the foundation of quality assurance.

FlavorActiV has redefined the world of sensory evaluation by developing a systematic, evidence-based approach to taster training, monitoring, and performance validation. Using precise sensory tools and advanced analytics, companies can now quantify and enhance sensory performance, resulting in greater accuracy, repeatability, and insight. What was once subjective has become a measurable, manageable process—revolutionising how the industry understands taste and aroma.

During the episode, the discussion also turned toward the future of sensory science, touching on emerging technologies such as AI and the Electronic Nose. These innovations hold promise for augmenting human sensory ability, offering new dimensions of data and precision. Yet, as Tom and Richard noted, there remains an irreplaceable human element in tasting—particularly within wine and other complex beverages—where perception, memory, and experience play roles that machines have yet to replicate.

The podcast offers a fascinating glimpse into the intersection of sensory science, technology, and the human palate. It captures the passion and expertise that drive FlavorActiV’s mission to improve global product quality through sensory excellence. Whether you’re a quality assurance professional, product developer, or simply curious about how science is shaping the future of flavour, this conversation is well worth your time.

The episode is available on all major listening platforms, and you can also find it directly on the Business of Beverages website. Listen, learn, and let us know what you think!

You can listen to the podcast here.