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

By Oliver Nieburg, 04-Apr-2012

Related topics: Ingredients, Natural Colors & Flavors, R&D, Chocolate, Mondeléz International

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.