Sensory Analysis

The areas in which sensory analysis can be realized are different:

Choice

To choose a raw material, a provider or give assurance of a constant quality production. The raw materials used and the production process adopted, indeed, influence the food characteristics and so the consumer perceptions.

Duplication

To know and reproduce the sensory characteristics of a benchmark product, during the development steps of a new product. This will allow you to know, even before its launch on the market, that the new product will probably meet the consumer expectations.

Replacement

Replacing an ingredient or a change in the production process can be an opportunity for the company, in terms of costs reduction, rather than a need due to new market trends. It is crucial to know how these changes affect the consumer perceptions.

Positioning

To be aware of the sensory properties of your main competitors, products and to compare them to those of your product. It is useful to correctly drive your production choices, the communication or to highlight your distinctiveness.

Shelf Life

To know how does the product sensorially change over time. During its “commercial life”, in addiction to be safe, the product has to maintain its initial appearance, odour, taste and texture so to keep satisfying the customer expectations. Learn more about Shelf Life services.

Packaging

To know which packaging solution best protect your product. To understand how the replacement of the current material with an eco-compatible one affects the product's shelf life. To verify that the material is sensorially inert and suitable for the food contact.

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To learn more about our services, or to request an analysis for your business, please don't hesitate to contact us.