FlavorActiV are dedicated to promoting good sensory practices across the whole food industry, including food products made from grains and flour. Our team of sensory specialists, supported by expert food and beverage consultants, are combining their years of insider knowledge and experience with advanced human calibration tools, tailored sensory programmes and instruments to give our customers an unparalleled, holistic approach to fully integrated sensory solutions.
Bakery & Cereals Sensory Solutions
FlavorActiV has a long history of working alongside the industry’s leading food organisations, establishing and maintaining good sensory practices globally. We continue to build on our goal of embedding industry-wide flavour languages in significant and diverse food sectors such as Bakery & Cereals, covering various baked goods like bread, cakes, pastries, cookies and muffins, as well as cereal-based products such as breakfast cereals, granola bars and oatmeal.
Our GMP Flavour Standards are being globally used to train tasters to recognise and identify defects, attributes and taints, with additional support all the way through to the measurement and maintenance of taster skills and education level with our advanced proprietary calibration tools and software.
Shop our range of Bakery & Cereals Flavour Standards, sold as single flavour packs each containing five capsules (all individually blister packaged).
Each of the 21 flavours for sensory evaluation of chocolate has undergone assessment by FlavorActiV’s Sensory Systems team as well as the chocolate industry directly prior to inclusion within FlavorActiV’s latest Chocolate Flavour Lexicon and Library as important chocolate flavour reference standards.
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