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Chocolate packaging and IFST’s hard working sensory scientists

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The European student food innovation competition, Ecotrophelia, may be finished, but the promotional box of chocolates is still in the office.

These are not just any chocolates, but a selection of dark chocolate arranged in the ideal order for tasting, together with a very wide palette of taste sensations. Guanaja, Manjari, Alpaco, Tainori, Caraibe and Abinao are in front of me along with the map outlining their sensorial notes between 1-4 and force intensity between 1-8. I’m excited since I’m not a supertaster, but I can see which is bitter, acidulous, fruity or nutty. The sensory scientist behind this product just cheered up my day by sharing a bit of their world in the chocolate package...



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