Sight, touch, smell and taste are important sensations for how we appreciate food. Our sensory organs help us evaluate and define food and have developed over many evolutionary steps. It is not just about edibility, but also about enjoyment.
Enjoyment and taste are our focus when we work on recipes for new biscuits and snacks. For example, biscuits can taste grainy, smell aromatic and have a crunchy texture. Creams can be soft, creamy, firm, nutty or chocolatey. These subtle nuances already play a key role for each of our products in product development. Which is why we conduct tastings in our sensory area, where we deliberately focus on special qualities or the whole product – because in the end it always comes down to enjoyment and taste.