Over 2.5 million tasting responses, over 70,000 tasters participating and over 3000 sites enrolled. Our Taster Validation Programs calibrate, maintain and enhance the sensory abilities of trained tasters.
CALIBRATE YOUR SENSORY ABILITIES
Taster Calibration or Proficiency, as it’s known, is the measurement tool by which FlavorActiV regularly validates the sensory abilities of taste panels at over 3000 sites in almost all beverage sectors. The tool provides participating sites with live access to their taster’s data, which can be broken down and presented in a multitude of ways to give a full picture of sensory performance over time.
This beverage quality control program gives brands using tasters to test samples with the ability to calibrate their taster’s performance. By keeping tabs on their performance, brand owners can see if their taste panels are working at peak levels and determine when a taster needs additional training.
Calibration is the next step for trained tasters to validate the established learnings they’ve gained about beverage quality control. The idea is simple, blind tasting packs of FlavorActiV’s GMP Flavour Standards are sent out to tasting panels around the world at specified intervals, these packs align with a series of tests that challenge flavour identification, whether a sample is in or out of specification, and intensity scoring. Once a panel tasting session is complete the panel leaders will submit results and be presented with a detailed breakdown of individual and panel performance across the entire organisation.
Tasters are the QC backbone of the beverage industry and it’s incredibly powerful for a panel leader or organisation to have ongoing insight into internal tasting abilities, as it is for individual tasters to be able to validate their own abilities. With the learnings, brands can identify the ‘aces in their places’ and equally implement specific learning sessions where gaps might be spotted.
TASTER CALIBRATION PROGRAM TESTS
The programme is flexible depending on individual needs and desired outcomes. There are three tests to support continued training:
IN / OUT
Tests the ability to identify defects outside of product quality specification
Rating guide for whether a product meets specification standards, and if not, naming the specific defect.
Tests the ability to identify specific flavours.
Tests the ability to scale the intensity of flavours.
Entry level suitable for a basic understanding of quality
Suitable for a progressive understanding of quality
Suitable for tasters with an in-depth sensory skill set
A more complex program designed for experienced tasters.
Enquire About Proficiency
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JOIN OUR OPEN PROFICIENCY PROGRAMS
Take part in one of our open programs below, ideal for small/medium sized food and beverage companies, as well as enthusiasts looking to improve and maintain their sensory abilities.
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