Taste: where curiosity meets flavor.

Eating slowly unlocks deeper flavour, better digestion, and a clearer sense of fullness. Discover the 30-chew experiment and taste how much more your food has to offer.

Last week I found myself at a whisky tasting, surrounded by barrels, peat smoke and amber liquid — and I realised something I have known for a while, but never quite practised consciously: most of what we call “taste” is really smell. My nose was doing the heavy lifting, my tongue just the finishing touches.

This is breakfast stripped to its essence. Frozen mango and passionfruit — no sugar, no salt, no garnish — melt slowly into thick, cool skyr. As the fruit softens, it releases brightness; the dairy responds with calm richness. It’s not indulgent, but clear: a bowl that teaches you to notice sweetness and acidity in their purest form. Ingredients for flavor balance 500 g plain, unsweetened skyr 50 g chia seeds 150 g frozen mango cubes 100 g frozen passionfruit pulp or cubes In