Sensory evaluation provides objective, measurable data on the eating quality of your products. Our trained sensory scientists use internationally recognised methods to guide product development, quality control, and shelf-life studies.
Quantitative Descriptive Analysis and profile evaluation covering appearance, aroma, flavour, texture, and aftertaste by our trained sensory panel.
Triangle test, duo-trio, and paired comparison methods to determine whether consumers can detect differences between product variants.
Hedonic scaling and preference testing with recruited consumer panels representative of your target demographic.
Time-point sensory assessments tracking organoleptic deterioration to establish sensory best-before dates.
Blind sensory comparison against competitor products to identify strengths and differentiation opportunities.
Iterative sensory evaluation during product development to guide formulation decisions and optimise organoleptic performance.
We design the appropriate sensory protocol for your objective and panel type.
Trained panellists evaluate samples under controlled conditions at our sensory suite.
Full statistical analysis with actionable product development recommendations.
Our team responds within 24 hours.