A butter hazelnut signature for croissants

How we helped a client in developing the flavor signature of his range of croissants in 3 steps:

• In defining the exact objectives and the recipes themselves with R&D, with the involvement of their Marketing team
• In sharing and bringing together a common sensory language through a discovery workshop revolving (à supprimer) around the “butter wheel” (fresh butter, butter hazelnut (beurre noisette), fermented butter, milk flavored…)
• In the mapping, by our experts, of the flavor profiles available on the Market and in analyzing consumer expectations

RESULT: “Customized” flavor signatures and finished product applications have been provided for a quick, easy, convinced decision