In food and beverage development, sensory perception is often described with ambiguous terms. A standardized descriptive sensory language—supported by tools like Aromasphere® from dsm-firmenich and sensory evaluation workshops—helps teams communicate flavor and aroma precisely, move faster, and increase the accuracy of the final outcome.

In 2026, functional beverages move from niche to daily ritual—gut health, mental energy, drinkable protein, clean-label plant-based, sensory-led innovation, and on-the-go formats. Here’s how brands in the Caribbean can turn these trends into products that deliver pleasure, wellness, and margin.

Flavor drives the industry: consumers are seeking healthy, natural, and exciting options that resonate with their senses and emotions.

Your microbiome is key to health: it balances digestion, boosts immunity, and supports mental well-being. Take care of your second brain!

We love sugar, but too much of it can harm us. That's why we're here to help you cut back on sugar in your meals.