On the trail of flavour: experience fat and texture

This tasting focuses on the ingredient fat: how does it influence the flavour, texture and mouthfeel of confectionery? Participants taste different ingredients and products, compare sensory properties and learn to consciously recognise differences. In addition to flavour, appearance, smell and consistency are trained in order to gain an understanding of the role of ingredients in food. The tasting offers practical insights into sensory analysis and shows how small differences can have a big impact on perception.