Sensory conformity tests:
aroma control, off-odor detection, odorous contaminant detection
Consumer complaints investigation and identification of odorous defects subjected to a customer claim
Influence of the manufacturing process on food flavoring
Products aroma ageing follow-up, ingredients selection based on their shelf life and the stability of their sensory profile
Food packaging testing:
evaluation of the impact of food-contact materials on the organoleptic quality of food.
New Product Development:
Recipe optimization to reach a target sensory profile
Design of innovative product with a totally unique aroma
Product re-design (retro-engineering) to change or improve its sensory features: new recipe, new aroma, new packaging
Benchmarking of competitive products based on their sensory profile
Change of manufacturing process or ingredients substitution (sugar-free, low carb, etc) and assessment of the impact on product aroma.
Recipe optimization to reach a specific taste
An optimized taste analysis:
Conception of an innovative product with totally unique taste
Re-development of product (retro-engineering) to change or improve its savour and taste characteristics
Benchmarking of competitive products based on their sensory profile and their taste attributes
Change of manufacturing process or ingredients substitution and evaluation of the impact on product taste
Evaluation of a new product at different ageing steps to follow-up taste stability over time
Comparison of different formulations to select the one that best masks an unwanted taste
Quantitative taste analysis in correlation with a sensory panel.
Visual inspection and visual conformity tests:
Control the conformity of your products:
visual control of the colors and their proportions, size distribution control in a batch, detection of visible defects.
Visual control and assessment of process impact on visual aspect.
Stability of shelf life follow-up of colors, characterization of visual aspect changes over time.
Service of your R&D
Recipe optimization to obtain the desired visual aspect
Re-development of product (retro-engineering) to change or improve its visual aspect: new ingredients, new recipe
Benchmarking of competitive products based on their visual aspect (colours and shapes)
Change of manufacturing process and measurement of the impact on product visual aspect
Correlation of the instrumental measurements of the electronic eye with consumers’ preference to support new product development.