At Mérieux NutriSciences we provide quality monitoring programs to food service and retail customers that often benefit from the use of small group consensus descriptive analysis. This technique combines the level of detail found in traditional descriptive analysis with the agility of consensus profiling. When applied correctly this technique results in fast, focused product monitoring.
An integral part of choosing your ingredient suppliers is verifying the safety and quality of the product they’re sending you. Perhaps you work in a quality assurance or food safety role at an FDA-registered facility. Perhaps your facility’s hazard analysis states the ingredient in question is associated with a hazard that requires a supply chain-applied control. Do you know what to do if you’re volunteered to conduct the onsite audit of a potential ingredient supplier? Maybe you’re an ASQ Certified Quality Auditor, but you’ve never actually audited a supplier before. You may be panicking a bit… wondering where to start, yes? Of course you are!
To help with this process, I’ve broken down the seven steps you can take to ensure the successful audit of an ingredient supplier: 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