More deep and detail understanding of how genes affect a person’s sensitivity to taste could enhance the development of products that meet specific consumer preferences. In other words, these could be really individual foods that will suite consumers ideally – both for their tastes and nutritional needs.

In order to evaluate this influence of individual genetic make-up on taste sensitivity in humans the Nestlé Research Center began a collaborative study with leading international brain research institutions, such as Alberto Santos Dumont Association for Science, Brazil, and the Swiss Federal Institute of Technology (EPFL).

Researches collect molecular-biological data from hundreds of ethnically-diverse individuals, compare genetic predisposition and metabolism with varying taste sensitivities across population groups.

The research findings will be used by Nestlé to develop food and beverage applications.



1. Nestlé Science & Research Collaborates with Leading Research Institutions to Link Genetics with Taste Perception (May, 2008)