Product innovation through sensory insights

Assessing the sensory characteristics which make up your product (i.e. appearance, odour, flavour and texture) and how it compares with similar products in the marketplace, and understanding consumer attitudes/behaviour are key factors in producing a successful product. And we can help you.

Describing the taste of a food using a scientific approach that can be interpreted by others is essential in improving product quality or developing new products. Our panel of highly experienced assessors can objectively describe and quantify the sensory attributes of food and drink products: odour, flavour, texture, mouthfeel and aftertaste. Following assessment this data can be statistically analysed to quantify differences between products according to their sensory attributes. The sensory panel data can be combined with consumer preference data to determine the sensory attributes driving consumer liking using preference mapping techniques.

Our in house discrimination panel evaluates products using sensory discrimination tests to investigate the effects of changes in ingredients, packaging, process and storage on food and drinks. They can also evaluate products for suspect or potential taint issues.

Advanced sensometric techniques can be applied to obtain further detailed insights from sensory assessments.

Susan Rogers comments: "We have cutting edge sensory expertise, methods and facilities that can provide an improved understanding of your product to refine your competitive advantage. We are happy to discuss a tailored package to meet your specific needs".

Contact: Susan Rogers
+44(0)1386 842230
susan.rogers@campdenbri.co.uk