Join us at Taste Trends, Leatherhead’s hallmark event exploring new and unique taste sensations, helping to inspire you in your own product development work.With several practical tasting sessions, this conference is ideal for marketing executives, new product developers, consumer insight analysts and brand managers wanting to try new taste experiences from around the world, as well as learn how to incorporate new taste sensations into NPD.Programme highlights:Charles Banks, Editor, FoodWatching, gives his globe-trotting perspective on taste preferences.Craig Rose, Executive Director, Seaweed Health Foundation, discusses how seaweed can help reduce salt AND enhance flavour.Gregor Rankin, Publisher, Food and Travel Magazine, talks about ‘terroir’ as the next step in taste and provenance.Jeremy Woods, Managing Director, Mrs Crimble’s, shares how gluten-free products can taste just as good as (and perhaps even better than) mainstream products.Matt Incles, Market Intelligence Manager, Leatherhead Food Research, reviews some of the exciting taste trends from 2011 and looks forward to what we can expect from 2012 and beyond.NEW! Nick Eskins, Director, Taste Connection, takes you through a culinary exploration of current and future influences on Indian cuisine.NEW! Dr Adam Anderson, R&D Director, EMEA Region, Kerry Ingredients & Flavours, explains how to successfully introduce new taste sensations to consumers.With an exclusive gourmet dinner at the award-winning Le Raj restaurant the night before, this not-to-be-missed event is a great way to end the year.Exclusive dinner at Le Raj restaurantJoin us the night before the conference for an exclusive taste experience at the award-winning Le Raj restaurant in Epsom Downs. Voted as one of the top 10 best curry houses in the UK by The Independent newspaper (2010), Le Raj is owned by the founder of the British Curry Awards (and ex-International Indian Chef of the Year), Enam Ali MBE. Enam will give a short talk about his pioneering use of using natural ingredients, his philosophy of healthy cooking and use of traditional techniques. Enam and his team will then treat us to an exclusive taster menu, designed just for us, which fuses fresh and exciting flavours such as orange, pomegranate and honey with traditional Indian spices. This dinner promises to challenge your perceptions and experiences of Indian food. This exceptional evening is included in the delegate fee.