Consumers' complaints are often received, indicating that the product they have purchased is not "as usual" or "as expected". How can we be sure that the product complained of certainly does not have a sensory defect? Is it an isolated complaint? Is the whole batch affected? The sensory atypicality test provides answers to these questions.
Materials and objects in contact with food (packaging) as a source of potential contamination and sensory defects
The main purpose of food packaging is to protect the food it contains. However, their use is not free from hazards. As stated in Regulation (EC) No. 1935/2004 of the European Parliament and of the Council, "any material or article intended to come into contact directly or indirectly with food must be sufficiently inert to
Acceptance and Preference Test: Do you know your product and highlight its strengths and differentials?
In an increasingly competitive market, we need to clearly know our product, how it is perceived by the consumer, and be able to highlight everything that makes it stronger in the market. To do so, it is advisable to carry out an Acceptance and Preference Test, which will allow us to: Know how
We are pleased to inform of Mérieux NutriSciences Spain's attendance at the V Congress of the Spanish Association of Sensory Analysis Professionals (AEPAS), which will take place in Girona (Catalonia, Spain) from June 19 to 21, 2023. Since its first edition in 2015, this forum provides the opportunity to learn about basic and applied research
Sometimes there is a need to quickly describe sensory differences between a number of products. If you do not have a trained panel of tasters, and it is not feasible to make the medium to long term investment to train one, you have the option of a Free Choice Profile. We may find
When it is not possible to carry out consumer studies in a tasting room, the alternative is to conduct them at the consumer's home, which we call the Home Test. With clear instructions given to the participant, the tasting session is replicated at home. Pause between products, control of the tasting order, ... The process
Is my product preferred to that offered by my competitors? In a competitive market, if the consumer doesn’t consider your product to be different and preferential, they will not hesitate to try other similar available alternatives. Buying behaviour is ever less faithful to brands and the consumer is continuously demanding a better quality/price
The "sensory" management of your product is essential for its proper development, at any of its development stages. There are many methodologies and tests in sensory analysis that, with the results they provide, can help us in different ways. For example, there are also many different ways to carry out studies with consumers
An expert tasting panel is the only tool that enables you to accurately and reliably visualize the sensory characteristics of your product. The sensory profiles obtained by the panel of samplers, experts in your product, will allow you to understand and compare its sensory properties. You will be able to compare different samples of the
Only 32% of consumers acknowledge having seen the nutri-score logo on a food product The results of our last OPINNION show us that only 32% of our interviewees in the survey acknowledge having seen the NUTRI-SCORE logo printed on a food product. This figure rises to 47% among young people aged between 18 and
42% of consumers would be willing to pay more for foods that are sustainable In our second wave SILLIKER OPINNION PANEL we asked consumers about various aspects relating to sustainability and food products. The survey was carried out during the month of June at our Sensory Centres in Madrid and Barcelona. To start with,