CATEX 2019: BWG hosts memorable culinary experience
World-renowned Professor Charles Spence offered a fascinating insight into the science of eating BWG's "Nom Lab", a special presentation at the CATEX 2019 event taking place in Dublin's RDS this week.
Print26 February 2019
BWG Foodservice is a major presence at this year’s CATEX 2019, the foodservice and hospitality exhibition which runs at Dublin’s RDS this week. The company, which operates a range of retail and foodservice brands, is hosting one of the world’s leading professors of experimental psychology and “gastrophysics”, Professor Charles Spence.
Spence, who has worked extensively with fellow foodie science advocate Heston Blumenthal, proposes a “new science of eating” to systematically observe the ways our behaviour around food are affected by all of the senses, as well as by factors such as the eating environment and even cutlery.
Visitors to the BWG Foodservice stand at CATEX will be offered a memorable culinary experience at the ‘Nom Lab’, which will see Spence serve up some exciting and surprising foodie facts. Topics range from how to craft dishes that appeal to the colour blind to how the specifics of cutlery (e.g. size, weight, and colour) impact the perceived taste and flavour of food.
Spence’s demonstrations will also bring visitors through the latest in the new multi-sensory science of eating and drinking, showcasing experiences relating to each of our senses. The ‘BWG Foodies’ will also showcase some of their extensive range and service capabilities, including live demos on the online ordering platform Shoplink, and the latest technology software Profcal, which offers an allergen and calorie data solution for recipes.
Ricky O’Brien, head of BWG Foodservice said the company is excited to be returning to CATEX for the second time to showcase its capabilities. “Professor Spence will add a new dimension to CATEX,” O’Brien said, “and we are delighted to have him share his research and innovations with attendees.
“BWG Foodservice prides itself on being innovative and this is a great example of that,” he added.
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