MOST TRUSTED NEWSWIRE PRESS RELEASE DISTRIBUTION
PRTODAY / NewswireToday press release distribution service network
More news: Food / Culinary
Written by / Agency / Source: Barry Callebaut AG
Check Ads Availability|e-mail Article

Are you the owner of this article?, Turn it PREMIUM with your LOGO instead - and make it 3rd party Ads-Free! within the next hour!

Barry Callebaut Introduces Sensory Language - Unraveling the taste of chocolate - Barry-Callebaut.com
Barry Callebaut Introduces Sensory Language

 

NewswireToday - /newswire/ - Zurich, Sweden, 2018/01/29 - Unraveling the taste of chocolate - Barry-Callebaut.com. BARN

   
 
Your Banner Ad Here instead - Showing along with ALL Articles covering Food / Culinary Announcements

Replace these Affiliate Programs at ANYTIME! Your banner here within the next hour. Learn How!


 

• Inspired by wine, coffee and craft beer categories, Barry Callebaut introduces a sensory language and tasting ritual for chocolate;
• The chocolate sensory language is based on the new book ‘Hidden Persuaders in Cocoa and Chocolate’, written by scientists from Barry Callebaut and Givaudan, the leading global flavor house;
• The chocolate sensory language and tasting ritual enable brands and artisans to help consumers appreciate chocolate even more than they do today.

Barry Callebaut, the world's leading manufacturer of high-quality cocoa and chocolate products, today introduced a sensory language and tasting ritual that will help chocolate professionals and consumers to understand and express the richness of chocolate taste. Cocoa and chocolate sensory scientists from Barry Callebaut and the leading global flavor house Givaudan did extensive research to develop a chocolate sensory language and tasting ritual, inspired by what has already been created for wine, coffee and craft beer categories. The chocolate sensory language finds its foundation in the book ‘Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’ presented today at the ISM fair in Cologne.

Satisfying consumer curiosity about chocolate
Pablo Perversi, Chief Innovation, Quality & Sustainability Officer of the Barry Callebaut Group said: “More and more consumers, and especially millennial foodies, share their experiences on social media. They are increasingly curious about food and taste. But while wine, coffee and craft beer could already be tasted, described and discussed in a rigorous and professional way, we lacked a language that did justice to the richness and complexity of chocolate experiences. Containing over 20,000 identifiable chemical compounds, cocoa is one of the most complex foodstuffs on earth. The sensory language that we have developed for chocolate, will allow consumers to share their passion for a specific chocolate taste much more accurately”.

Pairing cocoa and chocolate sensory research with consumer understanding, Barry Callebaut developed the Consumer Chocolate Sensory Wheel with 87 descriptors, covering the flavor, texture and aroma of chocolate. A Chocolate Tasting Ritual requires the five senses - sight, touch, hearing, smell and taste - and enables chocolate professionals and consumers to discover new dimensions of chocolate experience and appreciate chocolate even more.

The science behind the unraveling of the taste of chocolate
The book ‘Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’ is the first science-based publication on how to create a sensory language for the chocolate industry. Cocoa and chocolate sensory scientists worked for two years on this chocolate language. The book features molecular insights into the compounds related to each flavor you can find in chocolate and contains a science-based categorization of taste, various aromas, as well as trigeminal sensations such as the coolness of mint or the tingling of sparkling water and atypical flavors.

Renata Januszewska, author of the book and Global R&D Sensory Methodologies Manager at Barry Callebaut, said: “The book’s ambition is to help switching from an often ‘subconscious/emotional’ to a more ‘conscious/analytical’ approach in the complex world of cocoa and chocolate. Having a shared language will not only enable brands to discuss their chocolate with consumers and describe its uniqueness to them, it will also offer them the means to come up with even better tasting experiences and new taste and food pairing combinations.

The book ‘Hidden Persuaders in Cocoa and Chocolate. A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals’ has been reviewed by external reviewers and is distributed by academic publisher Elsevier. It is presented for the first time during the ISM trade fair in Cologne and will be available as of February 2018.

Author Renata Januszewska, Ph.D. in Applied Biological Sciences, was supported by the leading global flavor house Givaudan and Barry Callebaut’s team of cocoa and chocolate scientists, amongst them Global Sensory Lead Frédéric Depypere (Ph.D. in Applied Biological Sciences and author of about 50 scientific articles and book contributions), GC-MS Specialist Isabelle Van Leuven (Ph.D. in Bioengineering, who has more than 20 years of expertise in aroma research of different food matrices) and Consumer Market Insight Manager Karin Loobuyck.

About Barry Callebaut Group

With annual sales of about CHF 6.8 billion (EUR 6.3 billion / USD 6.9 billion) in fiscal year 2016/17, the Zurich-based Barry Callebaut Group (barry-callebaut.com) is the world’s leading manufacturer of high-quality chocolate and cocoa products from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations and compounds. The Group runs close to 60 production facilities worldwide and employs a diverse and dedicated global workforce of about 11,000 people.

The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants or caterers. The two global brands catering to the specific needs of these Gourmet customers are Callebaut® and Cacao Barry®.

The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmers’ livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.

 
 
Your Banner Ad Here instead - Showing along with ALL Articles covering Food / Culinary Announcements

Replace these Affiliate Programs at ANYTIME! Your banner here within the next hour. Learn How!


 

Written by / Agency / Source: Barry Callebaut AG

 
 

Availability: All Regions (Including Int'l)

 

Traffic Booster: [/] Quick NewswireToday Visibility Checker

 

Distribution / Indexing: [+]  / [Company listed above is a registered member of our network. Content made possible by PRZOOM / PRTODAY indexing services]

 
 
# # #
 
 
  Your Banner Ad showing on ALL
Food / Culinary articles,
CATCH Visitors via Your Competitors Announcements!


Barry Callebaut Introduces Sensory Language

Company website links NOT available to basic submissions
It is OK to republish and/or LINK any newswire for any legitimate media purpose as long as you name NewswireToday and LINK as the source.
 
Publisher Contact: Korneel Warlop - Barry-Callebaut.com 
+32 53730451 media[.]barry-callebaut.com
 
Newswire Today - PRZOOM / PRTODAY disclaims any content contained in this article. If you need/wish to contact the company who published the current release, you will need to contact them - NOT us. Issuers of articles are solely responsible for the accuracy of their content. Our complete disclaimer appears here.
IMPORTANT INFORMATION: Issuance, publication or distribution of this press release in certain jurisdictions could be subject to restrictions. The recipient of this press release is responsible for using this press release and the information herein in accordance with the applicable rules and regulations in the particular jurisdiction. This press release does not constitute an offer or an offering to acquire or subscribe for any Barry Callebaut AG securities in any jurisdiction including any other companies listed or named in this release.

Food / Culinary via RSSAdd NewswireToday - PRZOOM Headline News to FeedBurner
Find who RetweetFollow @NewswireTODAY

Are you the owner of this article?, Turn it PREMIUM with your LOGO instead - and make it 3rd party Ads-Free! within the next hour!


Read Latest Articles From Barry Callebaut AG / Company Profile


Read Food / Culinary Most Recent Related Newswires:

Singapore’s #1 Chocolate Factory for 23 Years Just Got Bigger with its 4th Production Line
Food & Beverage Market to Surpass Billion in 2020 in KSA and UAE Finds Frost & Sullivan
Barry Callebaut Launches BC LIVE - A Digital Events Platform
Barry Callebaut to Acquire GKC Foods in Australia
KSA and UAE Health & Wellness Food & Beverage Market to Reach .56 Billion, Reveals Frost & Sullivan
Barry Callebaut Opens World's First 3D Printing Studio to Craft Unseen Chocolate Experiences
Barry Callebaut Introduces 100% Dairy-free ‘M_lk Chocolate’ as Part of an Indulgent ‘Plant Craft’ Range
Barry Callebaut Inaugurates its Brand New CHOCOLATE ACADEMY™ Center in Banbury, UK
FDA Advances Ruby as the Fourth Type of Chocolate after Dark, Milk and White
Growth in Food & Beverages Market Projects the Global Food Enzymes Market At 5.57% CAGR by 2027 Reports Inkwood Research
.6 Billion in Investments Spurring Aggressive Expansion of Food Delivery Companies Predicts Frost & Sullivan
Barry Callebaut Unleashes the Full Power of the Cacaofruit in Next-gen Food & Drink Category
Barry Callebaut Introduces Bensdorp Natural Dark - A Flavorful, 100% Natural, Dark Cocoa Powder
Barry Callebaut Continues to Expand in Indonesia
Barry Callebaut Announces Groundbreaking of New Chocolate Factory in Baramati, India

Boost Your Social Network
& Crowdfunding Campaigns


LIFETIME SOCIAL MEDIA WALL
NewswireToday Celebrates 10 Years in Business


PREMIUM Members


Visit  Limelon Advertising, Co.

Visit  BizJobs.com





 
  ©2020 NewswireToday — Limelon Advertising, Co.
Home | About | Advertise/Pricing | Contact | Investors | Privacy/TOS | Sitemap | FRANCAIS
newswire, PR press releases distribution service magazines engine news alert newsroom press room breaking news public relations articles company news alerts newswiredistribution ezine bizentrepreneur biznewstoday digital business report market search pr firms agencies reports distri-bution today investor relation successful internet entrepreneurs newswire distribution prtoday.com newswiredistribution asianewstoday bizwiretoday USA pr UK today - NOT affiliated with PRNewswire as we declined their partnership offer in 2013
 
PRTODAY & NewswireTODAY are NOT affiliated with USA TODAY (usatoday.com)