Differentiate on Taste

8 Mar 2016

Recipe

In the food industry, opportunities to develop new products or improve existing products are numerous. However, developing a successful product means that we are able to understand which taste & texture properties of the product the end-consumers prefer.

What is Sensory Analysis ?

Sensory Analysis is an innovation accelerator that can help you to answer the following questions:  

  • How do you know if you are producing or selling “good” products? 
  • Can you describe the taste of the products that you sell or wish to sell to highlight their advantages to consumers?  
  • How do you know if consumers will like and buy your products? 
  • How do you ensure that people will still like your best seller if you change an ingredient or a production process? 

Sensory Analysis allows to translate consumer wishes, perception and preferences into recipes and process specifications. 

Consumers are no technicians. Most of the time it remains difficult for them to explain why they like or dislike a product. 

Therefore, to understand which ingredients or technical properties of the product trigger their appreciation, you need specific vocabulary and methods.        

Sensory Analysis is thus essential to validate decisions to launch or re-launch your products, more specifically it can help you to:

  • Evaluate the impact of changes in formulation/process on taste & texture;
  • Optimize product taste & texture according to what end-consumers want;
  • Reduce costs while maintaining quality.

How can we help at Puratos?

Proposing solutions of high quality with great taste, in line with what end-consumers want, has always been our main focus at Puratos. This is why we have developed a strong in-house expertise in Sensory Analysis.  Our integrative approach combining expert panels and consumer testing allows us to identify the key drivers of end-consumer preferences: 

  • With our internal expert sensory panels we can provide insightful sensory descriptions of the taste & texture of bakery, patisserie & chocolate products;
  • With our mobile sensory labs (Sensobusses & Sensoboxes) we can directly measure end-consumer preferences at point of sales;
  • With our Preference Mapping methodology we can draw links between the expert description and the consumer view to identify the drivers of liking. 

More to come...

We will regularly share updates to showcase our quest for differentiating in taste using sensory analysis. 

Looking to use sensory analysis methodologies? Contact your local representative so we can share our expertise with you!