Dispatches from Anuga Foodtec 2012

‘Unique’ flavour analysis can optimise chocolate taste profiles – ex Kraft flavourist

This content item was originally published on www.confectionerynews.com, a William Reed online publication.

By Oliver Nieburg

- Last updated on GMT

Dr Haesselbarth right with his business partner Claudia Geyer
Dr Haesselbarth right with his business partner Claudia Geyer

Related tags: Taste, Chocolate, Flavor

A combination of sensory and analytical flavour analysis that is hardly commercially available can optimise the taste of chocolate, according to a flavour consultant.

In this podcast, ConfectioneryNews.com​ speaks to about this method with Dr Alexander Haesselbarth who spent almost 20 years with Kraft Foods before setting up his own flavour consultancy business Flavologic last year.

On the show floor at Anuga FoodTec in Germany, he talks about his company’s analysis method, which he claims can help confectioners to achieve desired flavour profiles in chocolate by analysing the alkalisation of cocoa powders and the conching process.

Picture: Dr Haesselbarth right with his business partner Claudia Geyer.

Related news

Related products

show more

Explore the EXBERRY® Oil Dispersible range

Explore the EXBERRY® Oil Dispersible range

EXBERRY® by GNT | 19-Jan-2021 | Technical / White Paper

Bring your fat-based applications to life with GNT’s newly expanded oil-dispersible range. GNT has extended its range of oil-dispersible Coloring Foods...

Hygienic Pigging for Food & Beverage Companies

Hygienic Pigging for Food & Beverage Companies

HPS Product Recovery Solutions | 01-Jul-2019 | Technical / White Paper

Hygienic product recovery (pigging) is in wide use in the food and beverage industry. It gives high ROI and rapid payback.

Pigging recovers...

Related suppliers

Follow us

Products

View more

Webinars