Cracking the Sensory Code: Translating Consumer Language in the Baking Industry
from NovozymesTV Hosted by Biosolutions TV
Consumers are getting more and more sophisticated when it comes to holistically describing perception, liking and preferences – especially in texture. The result is that existing traditional frameworks of product evaluation often fall short – especially when it comes to new sensory attributes. When we launched Novamyl BestBite last year, we upgraded our new framework to help you better decode ‘Texture’ and ‘Freshness' from consumer and technical perspectives Agenda: 30-min webinar with optional 15-min Q&A Sensory experiences and Consumer expectations Turning subjective tastes into objective data Introduction to the Novonesis Sensory Guide for soft baked goods Optional Q&A
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