Cécile Petit is the R&D Sensory Manager within the Group Research and Services department at Puratos Headquarters in Belgium where she manages the sensory analysis team and lab. She has over 12 years of experience in Sensory & Consumer Sciences, 10 of which are in the food industry. She is responsible for developing sensory analysis within Puratos Group and for ensuring the follow-up of internal guidelines & best practices.
Why is it important to measure freshness?
We measure freshness when developing long shelf life cakes to ensure that they keep their freshness characteristics along shelf-life. Sometimes, customers may have some specific requirements about cake texture. In that case, the goal might be to reach a certain level of moistness,reduce the crumbliness or increase the short bite. Measuring the freshness helps us see how close we are to meeting these goals which can also be a future guide for our product development.
Why do we need sensory evaluation?
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