Helping you to outperform across the board
sensory-front

Sensory analysis needs the human touch

You can’t beat the human senses for measuring the crispness of a baguette and other...
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Video: Profile of a crisp baguette

Jan Charles Hansen and Stine Møller explain the essential role of the DuPont sensory panel...
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crisp-front

Crispness at full volume

Evaluating the quality of bake-off baguettes is not just about crispness. Volume is another key...
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Insights from emerging markets

Our international team shares their knowledge of the latest bake-off trends Bake-off breads and pastries...
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pastry-front

A pastry crust above the rest

Tests with fat reduction have found a way to keep filled pastries dry and crisp...
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freeform-front

Free-from is no fleeting fashion

There’s plenty of potential for bake-off on the growing free-from market. And solutions are on...
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What do you consider the single biggest challenge in bake-off?


What do you consider the single biggest challenge in bake-off?


delicious-front

Delicious bread puts a lid on hunger

Bread high in fibre and protein has a future in weight management Weight management diets...
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