Butterfly London showcased the importance of emotions in solving the paradox between natural flavour and sustainable practices at the 25th Savoury Flavour & Food Industry Conference in Geneva.
For our ancestors, flavour was a way of separating the dangerous from the delicious. Today, it is emotionally charged, a badge of international discovery and even snobbism. Yet, the environmental cost of this new relationship with natural flavour can’t be ignored. People are informed and conscious, questioning the source of natural flavour from field, or factory, to fork. Is it possible to be sustainable but still live deliciously? By uncovering the emotions at the heart of this paradox, Butterfly London believes a turning point is imminent.

We would be delighted to present this piece about sustainability with you and your teams for inspiration.

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