What’s the best part about baked goods? The way they smell and taste, of course! It’s easy to forget that at the end of the day, taste is the key driver for better sales. But from a production standpoint, taste and aroma can be hard to quantify—and keep consistent! In this episode, Dr. Lin [...]
What are consumers looking for as they walk into bakeries and stroll down the grocery aisle? The significant trends for the bakery, pastry and chocolate sectors have been rising to the top for 2019. Over the last few years, the bakery international group Puratos has been gathering data from 40 countries and 17,000 consumers. [...]
Natural Preservatives What are Natural Preservatives? Natural preservatives are additives that slow the growth of spoilage organisms like mold or bacteria in baked goods. They also function to limit changes in color, texture and flavor. As well as being effective, the consumer expects them to be derived from natural sources, such as: [...]
Flavors What are Flavors? Flavors are the entire range of sensations we perceive when we eat a food: taste, aroma, tactile and to some extent kinesthetic, temperature and pain sensations. Whether present naturally or added to baked goods, they are one of the largest single factors affecting our choice to purchase an [...]
Texture Profile Analysis What is Texture Profile Analysis? Texture profile analysis is the measurement and description of the textural properties of food. Texture can be measured by a trained sensory panel (organoleptic) or using specialized equipment (instrumental).2 Measurements are made by compressing an item to a set distance and analyzing the force it [...]
