Webinar
Cracking the Sensory Code: Translating Consumer Language in the Baking Industry
October 30, 2024 14:30 CET
Attend LIVE to receive our complete upgraded framework after the webinar.
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 live 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
Kevin Linggi
Kevin studied finance and management before joining Novozymes more than 7 years ago in our global marketing department. He has since gained a deep understanding of trends, challenges, and opportunities that shape the baking industry, allowing him to navigate well in the dynamic space of baking as the Global marketing manager. His familiarity with our products and their value propositions enable him to effectively showcase their positive sensory impact on the baking industry, and our customers.
Saskia Hofmann
Saskia studied food chemistry at the TU Dresden and later specialized in sensory science during her PhD at the University of Nottingham. Prior to joining Novonesis three years ago, she worked as a sensory scientist at Carlsberg, where she gained valuable insights into consumer behavior and drivers for liking of beer. At Novonesis, Saskia is part of the sensory team who play a key role in supporting the baking business by working with our trained sensory panel to generate data on the impact of biosolutions on the sensory properties of baked goods.