From centuries-old chocolate recipes to experimental hot sauces and locally brewed beer, the third thematic event of designMT explored how creativity, science and tradition come together to shape what we eat and drink.Held at The Malta Chamber, Flavour by Design – Designed to Delight brought together Maltese food and beverage producers to discuss everything from ingredients and fermentation to sustainability, branding and the experiences behind their products.Moderated by Sonya Sammut, Ambassador for Organic and Sustainable Food, the event featured two panels, with the first focusing on food and the second turning its attention to beverages.Mark Xerri from Delectat discussed how science and traditional cheesemaking can work together, explaining how the company has been studying bacteria naturally present in local milk to preserve the characteristics of traditional Maltese cheeses.He also revealed how experimentation can lead to unexpected results, with Delectat’s Benedictine cheese originating from a batch of milk that soured earlier than intended.David Mifsud, Mark’s partner at Delectat, also shared insights into Maltese honey production, drawing on his experience managing around 40 colonies of the endemic Maltese honeybee in Manikata. He highlighted the challenges facing beekeepers, including reduced rainfall and changing foraging conditions, and explained how environmental factors influence the production of natural honey.Meanwhile, Joel Xerri from Gozo-based Ferment Island explored the process behind creating distinctive hot sauces through fermentation, using ingredients including local lemons, basil and ghost peppers.Arthur Azzopardi of Unica 1658 Artisan Chocolate took the discussion back several centuries, sharing how he recreated a chocolate recipe from a manuscript dating to 1658 through months of experimentation with cocoa, spices and proportions.The second panel shifted the focus to beverages, with Marie Choquet from Ta’ Betta Wine Estates discussing how Malta’s climate, soil and grape varieties influence winemaking, while maintaining a boutique approach that limits production to approximately 25,000 bottles annually.Matthew Buttigieg from Takali Beer explored the experimental side of craft brewing, including the use of local ingredients such as prickly pear, strawberries and Gozo sea salt to create flavours that go beyond traditional lagers.The conversation also highlighted how packaging, branding and the setting in which a product is enjoyed can shape the overall experience, whether through colourful beer labels or visits to vineyards and production facilities.Another recurring theme was the importance of consumer feedback, with producers explaining how tasting sessions and experimentation help refine their products before they reach the market.The evening concluded with a tasting and networking session, giving guests the opportunity to experience some of the products and flavours discussed throughout the event.Ultimately, the discussion highlighted how food and beverage design goes far beyond presentation, bringing together ingredients, craftsmanship, innovation and storytelling to create experiences that leave a lasting impression.•