Gregory Willis: Flavors, Innovation & The Green Suit

Gregory Willis is the Founder and President of Senspire, the company behind Flavor Studio — a cloud-based platform helping food and beverage companies accelerate innovation through tools for recipe development, nutritional analysis, sensory testing, and project management. He is a creative entrepreneur and flavor scientist who has built a career at the intersection of food, technology, and design. Earlier in his career, Gregory served as COO at Treasure8, where he led the development of patented dehydration technologies to reduce food waste and improve access to nutrition. He also authored The Language of Flavor, a book that explores the creative science behind taste.

In this episode…

Bringing a new food or beverage product to market is often slowed by disjointed systems, manual processes, and a lack of cohesive tools for innovation. Companies face challenges like managing formulation data, creating compliant nutrition labels, and maintaining consistency in sensory testing — all while trying to move quickly and stay competitive. How can brands streamline product development and drive innovation without sacrificing accuracy or creativity?

Gregory Willis, a seasoned chef turned food tech innovator, shares a path forward by offering practical solutions to unify and accelerate innovation. He emphasizes the need for integrated platforms that replace outdated tools such as spreadsheets, allowing teams to manage formulation, nutrition, and sensory data in one place. He encourages brands to stay grounded in purpose-driven innovation, avoid chasing every trend, and focus instead on creating tools that reflect real customer needs. From ideation using a recipe database of over one million entries to automated PDF data extraction, Gregory’s approach centers on working smarter — not harder — and putting the user experience first.

On this episode of the Firebelly Social Show, Duncan Alney interviews Gregory Willis, Founder and President of Senspire, about the future of food innovation. Gregory discusses how data integration drives smarter product development, the dangers of trend-chasing, and his philosophy on building for the whole industry. He also touches on customer-led feature design, mentorship through LinkedIn, and the art of standing out on the trade show floor.