Is Your Milk Flavor Affected by Its Packaging?
New research in the Journal of Dairy Science® demonstrates that paperboard cartons do not preserve milk freshness as well as other containers.
Do you have questions about the impact of your packaging on the sensory properties of your product? We can help you with our specialised FCM panel. Click here for more info or contact us for your specific questions.
Workshop 'Listening to the consumer pays off'
How to involve the consumer in product innovations, optimizations, and marketing strategy in different phases of the process?
On November 28, 2022 we would like to tell you all about it in our Dutch-spoken workshop.
Fantastic start to the year 2022
Our action for Think Pink to support the fight against breast cancer raised no less than €5.002!
There is no better way to start the year : with a result that exceeds our wildest dreams.
We wish everybody a warm and hopeful new year.
Our international network is growing every day
with China as the youngest member of our sensory community!
Do you want to gain insight into the acceptance of the Chinese consumer?
Do not hesitate to contact us.
Our chocolate expert panel celebrates her 10th birthday
with this great new tool ‘Dare to Flavor box’ created by Barry Callebaut and Givaudan, based on the book Hidden persuaders of Cocoa and Chocolate (Renata Januszewska)
Ready for another 10 years of chocolate profiling!
Plant-based Foods: Will They Stay?
A new study by The NPD Group forecasts that plant-based foods do have staying power. “However, if the flavor profile falls below consumers’ expectations, then the product will likely have a short run,” says Darren Seifer, NPD food and beverage industry analyst.
Targeted acceptance tests with flexitarians and vegetarians offer the necessary support in this regard.
Started as a pioneer in 1999 and has since grown into an established name and international reference for qualitative sensory research: time for a new look and feel!
Single-use plastic ban in 2021: Are you ready?
Our Food Contact Material experts evaluate the organoleptic impact of alternative materials on food and offer you professional support during the transition.