The overall aim of the present study was to investigate a new method for the screening of taste function in a clinical context. Instead of dripping liquids onto the tongue, thin edible wavers were used. One-hundred healthy subjects participated in the study (41 male, 59 female; mean age: 52 years; age range: 20-89 years). Supra-threshold taste stimuli were presented as flavoured wavers made from flour and water. Sequential testing was performed regionally on the anterior one-third of the tongue and as whole mouth testing. When comparing ratings for the 5 different wavers separately for regional and whole mouth testing, differences between qualities only emerged for regional testing. Women were found to have less difficulty in taste identification which was most pronounced for regional testing. No effects of the subjects' age were observed. In conclusion, the wavers were found to be easy to use; they have a shelf-life of 2 to 3 years and can be carried in the pocket. The results indicate that the wavers may be suited for the screening of gustatory function, especially in a clinical setting.