To apply our deep knowledge of running sensory panels to the development of a new cheese spread.
To measure the improvement of each prototype, based on a broad spectrum of parameters. To identify sensory differences, both to competing brands and the existing formulation.
Our trained sensory panel generated a system of criteria to judge each prototype.
This bespoke sensory vocabulary included appearance, aroma, taste, first bite and chew-down, isolating and analysing each individual stage of the experience.
The depth with which our panel engaged with each aspect of the formula allowed us to pinpoint two underlying sensory dimensions.
We could also articulate exactly how each formulation differed from the competition and improved on the existing product.
These findings were passed onto the client’s R&D department to refine the product.