Monthly Archives: May 2026

GMP Flavour Standard Spotlight: Musty Musty is a flavour attribute commonly associated with damp, mouldy or poorly stored materials. While often subtle at low levels, it is generally considered an undesirable characteristic in food and beverage products and can indicate issues relating to raw materials, storage conditions or environmental contamination. For sensory assessors and quality […]

Bakery products are among the most sensory-driven foods on the market. Whether it’s the aroma of freshly baked bread, the crispness of a biscuit or the soft texture of a sponge cake, consumers rely heavily on their senses when assessing quality. As a result, sensory evaluation plays a critical role in helping manufacturers maintain consistency, […]

No matter the food or beverage category consumers will expect the same flavour experience each time they decide to purchase a product. Behind product consistency are robust quality systems underpinned by GMP Flavour Standards. Good Manufacturing Practice (GMP) is a system of minimum standards that ensures products are consistently produced and controlled to meet strict […]