A newly formed association, the National Organisation of Bread Tasters, is due to attend the SIAB exhibition in Italy from 22-26 May next year, where it will reveal plans for courses on the sensory assessment of bread.

Founded by Walter Cricrì, an agronomist and sensorial analyst, and formed in conjunction with the Richemont Club Italy, the organisation plans to approach bread-tasting in a similar way to that of cheese, wine and olive oil.

Aimed at consumers, bakers and caterers in Italy, regional courses will train people to become expert bread tasters, able to recognise, identify and evaluate the sensory qualities of bread, such as aromas, flavours and textures. "The first step," Cricrì said, "will be to standardise the terminology used when assessing bread."