But to cover the whole range of freshness criteria - including moistness, crumbliness and mouthfeel - you have to rely on people to do the tasting, says Bruschke. Of course, we routinely use consumer panels. Tasting sessions like these produce useful results, but ultimately they are subjective. That's why we set up a Sensory Panel, a group of external experts who have been trained to describe their sensory perceptions using a shared, highly specific language. You could say their sensory perceptions have been calibrated, so their assessments become an objective measure of freshness. XFresh test results Armed with this method, Zeelandia could start experiments with different combinations of enzymes, when necessary in combination with other ingredients such as emulsifiers and dextrines. This resulted in a concentrated mix, called XFresh, which yielded impressive results in tasting panels. Four-week-old pound cakes were rated virtually as fresh as one-week-old equivalents. When comparing three-week-old muffins, the muffins made with XFresh technology were perceived as 50% fresher. We started out by developing a mix for pound cakes, but decided to add two varieties aimed at smaller cakes, says Bruschke. There's a clear trend among consumers towards smaller, portioned cakes, and obviously these are more susceptible to drying out. Made-to measure mixes However, Bruschke emphasises, the XFresh technology only really comes into its own in combination with specific cake mixes. Theres such a wide range of cake applications, not to mention the wide range of tastes among consumers in different countries, that you cant really expect one solution to meet all needs. For example, most Dutch consumers prefer cake to be quite moist, compared with their German or Spanish counterparts. That obviously affects the local definitions of freshness - which in turn may mean that you need a different combination of enzymes and other ingredients to achieve the desired result. According to Bruschke, XFresh technology should first and foremost be seen as a toolbox for creating tailor-made solutions. Weve built up a huge database with information on dozens of enzymes and their effects. We also have a tried-and-tested method for describing initial freshness. Through our local R&D departments, that information can be used to help customers create cakes with extended sensory freshness. Maybe specific applications call for a slightly different mix of enzymes. Its also possible that some adjustments may be needed in the customers cake mix, in which case well work with them to reach exactly the right balance. I think thats where our main strength lies: we understand the baking process inside out, so we know which controls to adjust for a perfect result.