Cause of serious taste problems in confectionery found
30 September 2016
Last week, we were called in to help a confectionery manufacturer: a new product that was about to be launched had serious taste problems.
We assessed the process and the recipe to ascertain the most likely cause of their problems. We used the risk inventory, supported by literature, to advise the manufacturer to modify the recipe. Within a week, new production tests were carried out based on the modified recipe. We are currently validating the taste of the product, using accelerated and real-time shelf-life research based on a sensory evaluation.
