Spotlight on sensory analysis: your tool for developing, securing and optimising your products

Not just a question of taste:
sensory testing in guidelines and standards for the food industry

Sensory testing is becoming increasingly significant, e.g. with regard to the provisions of

• the German "Guiding principles for vegan and vegetarian foods with similarities to foods of animal origin" from 2018
• the "Good Manufacturing Practice" (GMP) in its latest version or
• various standards for certification (e.g. DIN EN ISO / FSSC 22000, BRC Global Standard for Food Safety or IFS Food).

A glance at these different regulations quickly makes clear that organoleptic analysis is essential for legal protection and market success. Professional sensory analysis by trained testers can help to develop or improve a product in such a way that acceptance by customers is increased.

Relevance for vegan and vegetarian fish and meat substitute products

In order to meet customer requirements as well as the requirements of the guidelines for these products, sensory evaluation is essential. The guidelines require that the names for vegetarian and vegan meat and fish substitute products, such as "schnitzel", "goulash" or " bites", are only common if there is an appropriate sensory similarity to products of animal origin. Sensory testing of your products in advance gives you security here.

Trade advantages with certification – simplified by sensory testing

Without certifications, it is becoming increasingly difficult today to prevail against the competition on the market. Implementing organoleptic-analytical sensory testing is a great advantage in this context. Although this procedure is not explicitly required, it can simplify the certification process, as comprehensive measures are taken to comply with explicit requirements, such as the implementation of food safety management and/or quality control/assurance.

Sensory testing as part of marketability

Although sensory testing of food is not explicitly required by European legislation, both Good Manufacturing Practice (GMP) and the EU Hygiene Regulation (EU Regulation (EC) 852/2004) stipulate that food must be fit for human consumption. This includes that they meet trade expectations and are "characteristic" and "free from foreign odours or tastes". To ensure this, sensory testing is irreplaceable. An upstream sensory test can save you from complaints and a loss of customer acceptance.

5 steps to success: the process of a sensory project

You would like to implement a sensory project with us, but you are unsure about how to go about it? We will plan all the important steps together with you based on these key points:

• After you have contacted us, we will send you proposed dates for an initial meeting.
• In order to choose the right methods, we need details about your product and your objectives. Together with you, we determine the time frame required to carry out the tests and clarify how much sample material is needed and how the samples can reach us best.
• Then you will receive a quotation from us for the project performance.
• After receipt of the samples, all requested tests will be carried out and you will receive a detailed test report.
• Any anomalies will be discussed and in case of changes, e.g. to recipes, further tests will be carried out until your product meets the set sensory expectations.