Sensory evaluation and training rely on the ability of panellists to accurately assess the appearance, aroma, flavour and texture of food and beverage products. While panellist training and sample preparation are critical components of sensory training, the environment itself plays an equally important role. A sensory-neutral environment reduces the external influences that could bias perception. […]
When consumers pick up their favourite drink, they expect a consistent experience every time. Whether it’s a lager, soft drink, ready-to-drink cocktail, coffee or functional drink, flavour consistency is a key driver of brand trust and loyalty. While sensory standards have long been established in the brewing industry, beverage producers across all categories are increasingly […]
Every year, World Milk Day highlights the importance of milk and dairy products in nutrition, agriculture, and global food systems. As consumer preferences continue to evolve, the category has expanded to include a wide range of plant-based alternatives, creating new opportunities and challenges for producers. One constant across both dairy and plant-based beverages is the […]
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 […]
Every year on April 22nd, Earth Day serves as a global reminder that sustainability isn’t just a long-term ambition, it’s an immediate responsibility. For the food and beverage industry, one of the most overlooked contributors to environmental impact is product waste. Whether due to quality deviations, inconsistent flavoUr profiles, or late-stage rejections, waste carries both […]
Sensory evaluation plays a critical role in ensuring product quality, consistency, and consumer satisfaction across the food and beverage industry. However, despite structured methodologies and trained panels, human perception is inherently subjective. This subjectivity introduces sensory bias– systematic deviations in judgment that can distort results and lead to inaccurate conclusions. Bias can influence how assessors […]
In food and beverage quality, consistency is everything. Whether it’s ensuring a flagship product tastes the same across global markets or detecting subtle deviations before they reach consumers, sensory panels play a critical role. A sensory panel is a trained group of individuals who evaluate products using their senses, taste, smell, sight, and even texture, […]
Taste often feels universal, but flavour perception is deeply shaped by culture, environment, and experience. What is considered perfectly balanced in one region may be perceived as too strong, too mild, or even unpleasant in another. This creates a fundamental challenge for sensory evaluation, particularly for companies operating across global markets. Sensory evaluation is the […]
