WHAT IS THE CO2 OPEN PROFICIENCY PROGRAM?
The CO2 Open Proficiency Program is a structured sensory calibration scheme for professionals responsible for CO2 quality in beverage production and quality control. It uses FlavorActiV’s pharmaceutical GMP Flavour Standards, the same quality benchmark used in regulated pharmaceutical manufacturing, to train panellists, identify individual strengths and weaknesses, and track improvement over time.
The Single Round option provides the full proficiency testing experience on a pay-as-you-go basis. It is ideal for teams new to the programme, running a one-off calibration exercise, or evaluating the scheme before committing to an annual subscription.
WHO IS THIS PROGRAMME FOR?
This programme is designed for:
– Brewers, soft drinks producers, and water bottlers use CO2 in their processes
– Quality assurance and sensory panel managers
– Laboratory technicians involved in sensory or flavour QC
– Any production team looking to validate taster performance against a recognised standard
Single Round vs Annual Program: Which Is Right for You?
The table below compares the two options so you can choose the format that best fits your team.
| Annual Program | Single Round | |
|---|---|---|
| Number of Rounds | 2 (April & October) | 1 |
| Cost Per Round | £300 | £350 |
| TVS Access | Full access | Limited |
| Certification | Yes — on completion | Not included |
| Proficiency Test | IN-OUT | IN-OUT |
| Subscription Type | Annual subscription | Pay as you go |
How Does the CO2 Proficiency Program Work?
Step 1 — Train First
Proficiency testing assumes tasters have already been trained to recognise the target flavour compounds. FlavorActiV CO2 GMP Flavour Standards, available to purchase from the online store, are used for initial training. Once your panellists are familiar with each off-flavour, they are ready for proficiency assessment.
Step 2 — Receive Your Kit
Upon order confirmation, your Single Round kit ships directly to you. FlavorActiV ships globally with distribution partners in key markets including Brazil, China, Japan, India, and the USA.
Step 3 — Conduct the Tasting
Each taster completes a structured IN-OUT proficiency test using the supplied GMP Flavour Standard capsules. Capsules are individually blister-packaged, protecting the integrity and accuracy of each sample until use.
Step 4 — Log Results on the Platform
Once the tasting is complete, log your results on our CO2 Open Proficiency Program software platform. The platform is mobile-friendly and accessible worldwide. It benchmarks each taster’s performance, highlights strengths and weaknesses, and supports ongoing skill development.
Step 5 — Review Performance Data
The software generates individual performance data showing which compounds a taster detected correctly and where gaps exist. This allows training managers to identify strengths and weaknesses at individual and panel levels and target further development accordingly.
WHICH CO2 FLAVOURS ARE COVERED?
The programme covers ten key flavour compounds commonly found in industrial and food-grade CO2. Each represents a real-world quality risk in beverage production and carbonation.
| GMP Flavour Standard | Why It Matters for CO2 Quality |
|---|---|
| Acetaldehyde | Green apple / acetone note; common fermentation by-product |
| DMS (Dimethyl Sulphide) | Cooked vegetable/sweetcorn aroma; cellar contamination marker |
| H2S (Hydrogen Sulphide) | Rotten egg; sulphur compound from yeast stress or contamination |
| Nonanal | Fatty / tallowy; lipid oxidation indicator in food-grade CO2 |
| Onion (Swampy) | Pungent sulphurous off-note associated with microbial activity |
| Rotten Vegetable | Decay-type aroma; signals biological contamination in the beverages |
| Rancid Fish Oil | Oxidised fat odour; indicates hydrocarbon or oil carry-over |
| Motor Fuel | Petroleum / hydrocarbon; traces from compression equipment |
| Fermented | Ethanol / yeasty note; contamination from fermentation sources |
| Plastics | Polymer / packaging migration; pipe or vessel material off-note |
All FlavorActiV Flavour Standards are manufactured at pharmaceutical GMP quality, encapsulated, blister-packaged, and individually marked with our authenticity seal. The same flavour standards used in the proficiency program are available to purchase separately for in-house training.
FREQUENTLY ASKED QUESTIONS
Q: Do I need to be trained before taking the proficiency test?
A : Yes. Proficiency testing is the next step after initial training. Tasters should already be familiar with the ten CO2 off-flavours included in the scheme. FlavorActiV CO2 GMP Flavour Standard training kits are available in the online store.
Q: What is the difference between the Single Round and the Annual Program?
A : The Single Round is a pay-as-you-go option with one round shipped per order, priced at £350. The Annual Program includes two rounds per year at £300 per round, full TVS access, and certification. The Single Round is the best starting point for teams new to the programme.
Q: What does TVS access mean?
A : TVS (Taster Validation System) is FlavorActiV’s proprietary platform for managing and tracking taster performance data. The Annual Program provides full TVS access, while the Single Round includes limited access.
Q: Is certification included with the Single Round?
A : No. Certification is available to participants who complete the full Annual Program. Those who complete multiple rounds through the Annual subscription receive a formal certificate of proficiency.
Q: What proficiency test format is used?
A : The programme uses an IN-OUT format. Tasters are presented with a set of samples, some containing a flavour standard and some without, and must correctly identify which contain the compound. This format tests both detection sensitivity and false-positive rate.
Get Started Today
The CO2 Open Proficiency Program (Single Round) provides your team with a practical, credible, and scientifically grounded way to validate and develop CO2 sensory skills, with no annual commitment required.
