People often talk about a baby's sight and hearing, but rarely about their nose and tongue. Yet these two chemical senses are among the first to become operational. They guide newborns long before they can see clearly or grasp an object.
Two senses in place before birth
Taste buds form as early as the first trimester of pregnancy. Olfactory receptors become functional during the second trimester.
The fetus swallows amniotic fluid, whose composition varies with the mother's diet. In this way, they become familiar with an initial range of aromas.
Continuity between before and after birth
The aromas from the mother's diet also pass into breast milk. Breastfed babies therefore rediscover sensations they already know, which makes the transition gentler.
This continuity partly explains why the first food discoveries are never completely new. The groundwork has been laid over several months.
What newborns perceive
Babies are born with a strong preference for sweet flavors and a spontaneous rejection of bitter ones. This asymmetry has a simple biological rationale.
Sweetness signals energy, while bitterness signals potential danger. The initial repertoire is therefore a safety filter, not a definitive gastronomic judgment.
Smell as an emotional reference point
Newborns recognize their mother's scent within a few days. This recognition helps soothe them and guides them toward the breast or bottle.
This is also why a cloth carrying a familiar scent reassures some babies. The same mechanism explains their attachment to a comforter, which we discuss in our article on transitional objects.
How preferences develop
Taste is not fixed at birth. It changes through repeated exposure, without pressure or rewards.
The repetition rule
A food refused once is not a food rejected forever. It often takes several spaced-out presentations for a new vegetable to be accepted.
Offer it without forcing, remove it without comment, and present it again a few days later: the method is slow but reliable. It respects the child's pace rather than the pace of the meal.
Food neophobia
Between 18 months and 3 years, many children become wary of unfamiliar foods. This phase is normal and temporary.
It corresponds to the period when children move around independently and could put anything in their mouths. Taste-related caution then plays a protective role.
Supporting discovery every day
Sensorial development is not limited to the plate. It also involves handling, smell, and texture.
Let them touch
A child who squashes, smells, and spreads a food is exploring it. This tactile exploration often precedes acceptance of the taste, as we explain in our article on touch in babies.
Vary without overwhelming
One new food at a time is enough. The rest of the meal should remain familiar so that novelty does not become a source of tension.
Official guidance on introducing foods is detailed in our article on food diversification according to ANSES. Bath time also provides another sensory environment, discussed in our article on sensory development through water.
For any questions about our products, our FAQ page is available to you.
