How would you define a really good cracker? What kind of taste are you looking for? And what should the texture be like in your hand?

When we eat any food, we’re constantly using our five senses to make an assessment and figure out whether or not we like it. 

But it’s not always easy to express exactly which flavours or feelings we like and which we don’t like. 

To make the perfect cracker, it is important to know precisely what are the sensory preferences in different markets around the world. 

In this second episode dedicated to crackers, let’s talk about Lesaffre’s sensory analysis laboratory with Camille Dupuy, Head of Sensory Analysis at Lesaffre. 

Enjoy your Listening! 

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