Event
AXXSense at Future Food-Tech 2026 | Taste & Ingredient Innovation
Laura Beretta
Associate
BD & Sales AxxSense
Meet our Team in London
AXXSense will attend Future Food-Tech London 2026, taking place on 24–25 September at the InterContinental London – The O2.
Future Food-Tech brings together global food brands, ingredient providers, technology companies, start-ups and investors to explore new approaches to creating foods that are nutritious, accessible and climate-smart.
As food companies respond to changing nutritional expectations, new ingredient opportunities and evolving consumer preferences, taste remains a critical factor in successful product development. Reformulating food or introducing new ingredients can significantly affect the sensory experience, creating a need for new approaches that combine food innovation with a deeper understanding of taste biology.
This is where AXXSense brings a different perspective: measuring sensory responses where perception begins, at the receptor level.
From Taste Biology to Novel Ingredients
AXXSense, Axxam’s dedicated taste and olfaction biology platform, supports the discovery and characterization of novel taste, olfactory and somatosensory-modulating ingredients derived from natural sources or chemical synthesis.
Our biological platforms cover different dimensions of sensory perception, including sweet, bitter, salt, umami, kokumi and fatty acid taste, together with trigeminal sensations such as cooling, tingling and pungency.
Among these capabilities, AXXSense provides a comprehensive bitter taste receptor platform covering all 26 human bitter taste receptors (hTAS2Rs). Cell-based assays enable compounds to be evaluated directly against individual receptors, providing mechanistic information on bitterness and supporting the identification and characterization of potential bitter modulators.
Supporting Food Reformulation with Receptor-Based Science
Understanding how ingredients interact with human taste receptors can provide valuable information when addressing challenges such as bitterness, sweetness enhancement, salt perception or the sensory impact of novel ingredients.
Rather than relying exclusively on sensory evaluation, AXXSense uses cell-based biological systems to investigate taste mechanisms at the molecular level.
These platforms can be combined with assay development, compound profiling, high-throughput screening and high-content imaging to test individual ingredients or screen larger compound collections for molecules with specific sensory-modulating properties.
This creates a science-driven route from a sensory challenge to the identification and characterization of promising new ingredients.
Connect with AXXSense at Future Food-Tech London 2026
Laura Beretta, Associate, BD & Sales AXXSense, will represent AXXSense at Future Food-Tech London.
If you are working on food reformulation, taste modulation, novel ingredient discovery or sensory innovation, meet Laura in London to explore how AXXSense’s biological platforms and screening technologies can support your R&D programs.
Looking for a science-driven approach to your next food innovation? Contact us to arrange a meeting at Future Food-Tech.