New method to measure chilli heat of foods

We have developed a new, scientific method to rate the chilli heat of complex products, such as ready meals and cooking sauces. The method uses our highly-trained panel of taste testers to provide retailers and manufacturers with a consistent way to rate their products as mild, medium, hot or very hot.

Ingredients and even the colour and texture of a product will influence the perception of hotness, and our method takes these factors into account.

While the heat of whole chilli or chilli powder can be instrumentally tested using chromatography and given a Scoville rating, when complex products are tested in this way the results may not correlate with the perceived spiciness when the product is consumed. The new method overcomes this.

Contact: Josefine Hammerby
+44(0)1386 842297
josefine.hammerby@campdenbri.co.uk