In September, I attended the Society of Sensory Professionals (SSP) annual meeting in Cincinnati, Ohio. Although I have been involved with this organization for a few years, this was my first SSP annual meeting. While it has taken me some time to write this summary (cough, cough), it was a great experience and I wanted to share some of the most impactful takeaways for other sensory scientists who may be looking to attend in 2019.
During my 30-year career in the sensory and consumer research industry, I’ve found that some of the most misused and misunderstood tests by food manufacturers are difference tests, which determine if the attributes of two food products are different. One common difference test is a triangle test, which presents panelists in a study with three different samples to taste. Two of the samples are from the same product and one is from a different product. The test determines if the panelists are able to pick out the sample of the different product from the three presented. Continue Reading
Biofortis is Mérieux NutriSciences’ global research organization serving innovation in food, nutrition, health, cosmetics and consumer goods. Every member of the Biofortis team plays an integral part in the success of the trials run. At the center of our projects coordinating the activities to ensure a smooth operation, is Linda Derrig, Director of Clinical Project and Data Management. I recently spoke with Linda to ask her about her background, her role at Biofortis and her outlook on the future of innovation in the nutrition field. Continue Reading
Sensory testing plays a large role in ensuring product quality in the food industry. From determining consumer preferences to testing for product quality, sensory services can offer valuable insights at every stage of the product development and manufacturing process. To share insight into the world of sensory under the umbrella of food science, I sat down with Allison Chandler, the Product Performance Operations Manager at Mérieux NutriSciences’ laboratory in Gainesville, Florida.
Q: Can you describe your role at Mérieux NutriSciences?
A: As Product Performance Operations Manager for Mérieux NutriSciences, I manage a team of food scientists focused on food quality. We perform physical tests, such as texture analysis, color measurement and viscosity, as well as a variety of sensory tests, such as triangle tests and hedonic testing. We also manage large supplier monitoring programs in which we compare food samples to specified parameters in order to ensure restaurants and retailers are purchasing the highest quality products. Continue Reading
Imagine you purchase a new soup brand from the grocery store and end up really enjoying it. You tell your friends about this new favorite soup and then go back the next week to buy it again. However, after you try it the second time, you realize that the flavor and the ratio of veggies to broth aren’t the same as the first time. This may sound like a food manufacturer’s worst nightmare, but don’t stress, you can avoid this scenario by implementing physical testing into your food safety and quality monitoring. Continue Reading
When consumers make a trip to the grocery store, increasingly they are choosing private label products over similar brand name products. Over a two year period from 2013 to 2015, sales of store-brand products in supermarkets rose by 2% to total $62.5 billion in sales, according to P.L.M.A.’s 2016 Private Label Yearbook. Offering strong private label products to consumers equals increased sales and customer loyalty for retailers.
Following this trend, retailer interest in improving and monitoring private label quality has also grown exponentially. Retailers are focusing on ways to increase private label quality, starting with how they choose suppliers and following it up with a robust quality monitoring program. These monitoring programs serve to prevent customer complaints and create customer loyalty to the brand owned by that retailer. Continue Reading
In today’s social media-driven world, you can’t leave the quality of your products to chance. One missed step and you could face an onslaught of unhappy customers who are eager to share their experience with the internet. So how can you guarantee that quality food products will reach your customers? Go to the customers for opinions first by using sensory testing to ensure quality across your supply chain. Continue Reading
On November 2nd, Biofortis celebrated the opening of our new Biofortis Clinical Trials and Sensory & Consumer Insights Center by hosting an Open House event. We welcomed clients, vendors and friends to tour the new 12,500 square foot facility and learn more about this unique research site. In case you missed it, here are some highlights of the event and five things that our guests learned about Biofortis. Continue Reading