BevSource’s Post

Beverages are a sensory experience. While our senses of sight, sound, taste, hearing, and touch seem subjective, they can be measured by applying specific methods, techniques, and controls. Learn how sensory analysis can help you scientifically craft and consistently deliver the best possible sensory experience for consumers.

▫️Flavor perception is not just the sum of its parts; it is a holistic experience shaped by the integration of multiple sensory inputs

One of the most enticing aspects of food is the aroma. The delicious aroma not only makes us salivate, but it also plays a vital role in creating lasting memories. What is the delicious aroma of your mom's or dad's cooking? 🍲 #productdevelopment #menudevelopment #deliciousaroma

From the number of sign-ups we’ve had already to our new webinar, it's clear that there's a real curiosity around the topic of busting the myths around sensory research. We’ve been getting some great questions, too, ahead of the webinar. Questions like… How time-consuming is a typical sensory research project? Are there budget-friendly approaches to sensory research that still provide valuable insights? Can sensory research be applied to all types of FMCG products, or is it more suited for specific categories like food and beverages? If you're curious to learn more about sensory research, please join us at our webinar (sign up below). 📝 Here's a quick refresher on what you'll discover: ➡️ The number one way sensory research can save FMCG teams from reducing their product’s chances of a successful launch ➡️ When to choose a consumer panel and when to choose an expert panel. (It matters.) ➡️ When you should (and shouldn’t) use sensory research. (It’s not always when you think.) ➡️ Why sensory research is so “expensive” and what you can do about that ➡️ When a controlled setting matters and when it doesn’t. (Again, not always when you think.) ➡️ How to use sensory to minimise risk even when you’re launching globally mandated products ➡️ The only language you need to make the right decisions 🎙️An engaging expert panel awaits Susie White, PLAY’s innovation and insights director, will be leading a dynamic conversation with Emma Ditterich, our senior account director, and Becky Mead, our managing director. Susie will ask the questions, representing insights and innovation managers everywhere. Susie has been an FMCG innovation manager for major brands. She knows exactly what it’s like to question the role of sensory research. Emma, PLAY’s senior account director, has an Honours degree in Marketing and Consumer Food Science and has published a paper on sensory testing. Emma has done sensory research for projects in Australia, New Zealand, Europe and Asia in the categories of liquor, dairy, home care, cleaning, meals and kids products. Together, we'll delve into why sensory research is more than just what meets the eye—or the taste buds. ▶️ The details If you want to better understand your consumers’ preferences before launching a product, lock this date into your calendar: 📅 Date: Thursday, 16 November 2023 ⏲️ Time: 12 to 12.30 pm (AEST) 🖥️ Medium: Zoom webinar Investment: No cost If you come to the session live, you get to ask your own questions. However, if you can’t make it, a recording will be available within 24 hours. To get the recording, you must have registered for the webinar. Please use this link to register for the webinar: https://hubs.li/Q0288j0w0 See you there! #fmcg #sensoryresearch #consumerinsights

From the number of sign-ups we’ve had already to our new webinar, it's clear that there's a real curiosity around the topic of busting the myths around sensory research. We’ve been getting some great questions, too, ahead of the webinar. Questions like… How time-consuming is a typical sensory research project? Are there budget-friendly approaches to sensory research that still provide valuable insights? Can sensory research be applied to all types of FMCG products, or is it more suited for specific categories like food and beverages? If you're curious to learn more about sensory research, please join us at our webinar (sign up below). 📝 Here's a quick refresher on what you'll discover: ➡️ The number one way sensory research can save FMCG teams from reducing their product’s chances of a successful launch ➡️ When to choose a consumer panel and when to choose an expert panel. (It matters.) ➡️ When you should (and shouldn’t) use sensory research. (It’s not always when you think.) ➡️ Why sensory research is so “expensive” and what you can do about that ➡️ When a controlled setting matters and when it doesn’t. (Again, not always when you think.) ➡️ How to use sensory to minimise risk even when you’re launching globally mandated products ➡️ The only language you need to make the right decisions 🎙️An engaging expert panel awaits Susie White, PLAY’s innovation and insights director, will be leading a dynamic conversation with both Emma Ditterich, our senior account director, and me. Susie will ask the questions, representing insights and innovation managers everywhere. Susie has been an FMCG innovation manager for major brands. She knows exactly what it’s like to question the role of sensory research. Emma, PLAY’s senior account director, has an Honours degree in Marketing and Consumer Food Science and has published a paper on sensory testing. Emma has done sensory research for projects in Australia, New Zealand, Europe and Asia in the categories of liquor, dairy, home care, cleaning, meals and kids products. Together, we'll delve into why sensory research is more than just what meets the eye—or the taste buds. ▶️ The details If you want to better understand your consumers’ preferences before launching a product, lock this date into your calendar: 📅 Date: Thursday, 16 November 2023 ⏲️ Time: 12 to 12.30 pm (AEST) 🖥️ Medium: Zoom webinar Investment: No cost If you come to the session live, you get to ask your own questions. However, if you can’t make it, a recording will be available within 24 hours. To get the recording, you must have registered for the webinar. Please use this link to register for the webinar: https://hubs.li/Q0288cb50 See you there! #fmcg #sensoryresearch #consumerinsights

Balance and control in sensory testing is important, so how well you design your experiment will be key to getting effective results. Like planning any event or activity, Spend the time necessary to get it right, note that planning cannot be underestimated. Plan Sensory Experiment by following key steps; *Formulate Hypothesis *Establish Research objective *Preparation of Test Products (pick products to test the hypothesis and they need to represent specific products of interest to your business objective) *Identify Target consumers *Design Experiment *Prepare and Conduct Testing Note that CONTROL is crucial throughout the sensory experiment to limit variables. While choosing sensory products, just make sure to control everything that may cause variations. During serving, control the serving size; each product should have the same characteristics, same size, serving temperature, make sure they're all in the same refrigerator. Wherever you're going to hold them, they're all stored in the same way and  in the same container (for serving too). Even if products are evaluated for shelf stability, they should be tested by the same assessors. For carbonated beverages, hot or cold served products sensory experiments demand strict control during the study to get the balance and effective test results. #sensoryscience #foodsensory #experimentdesign #control #variables

I am super pleased to announce that our latest research study is out. For the first time, an ocular metric based on postural changes has been used to quantify motivational tendencies during the presentation of images of Haute Cuisine (Chef José Avillez) and Portuguese traditional dishes. The analysis based on linear mixed models (LMM) showed, interestingly, that physiological responses to food images appear to be relatively independent of approach/avoidance motivational tendencies. This multimodal study also contributes to the understanding of the role that age plays, as a moderating factor, in the affective, emotional and behavioral impact when images of Haute Cuisine dishes are presented to consumers. We would like to thank Chef José Avillez for his creations. Without them, the study would not have been possible. Rosa, P. J., Madeira, A., Oliveira, J., & Palrão, T. (2023). How much is a chef’s touch worth? Affective, emotional and behavioural responses to food images: A multimodal study. PLOS ONE, 18(10), e0293204. https://lnkd.in/dvQRpzCp Read it if you dare!

Ever Wonder Why Red Seems Sweeter? 🧠🍭 We often associate colors with specific tastes and flavors. For example, many people perceive red as sweet, while green might be linked to sourness. But why is that? 🤔 This fascinating phenomenon is called cross-modal correspondence, where our senses interact and influence each other. While the exact mechanisms are still being studied, research suggests that these associations might stem from: Learned Associations: Think about our early experiences with food. Ripe, sweet fruits are often red, while unripe, sour ones might be green. These repeated pairings can create strong links in our brains. Cultural Influences: The colors we associate with certain tastes can also be shaped by our culture and upbringing. Understanding how color impacts our perception of taste is particularly relevant in the food industry, where packaging and presentation play a crucial role. Want to explore the fascinating world of sensory perception further? Visit my site at enochchan01.com for more insights! #ColorPerception #Sweetness #SensoryScience #FoodPsychology #CrossModalCorrespondence #Neuromarketing

Sensory Analysis Techniques: Food sensory analysis is a scientific approach used to evaluate the sensory properties of food products, including their appearance, aroma, taste, texture, and overall sensory experience. It involves the use of human senses such as sight, smell, taste, touch, and sometimes hearing to assess the characteristics of food products. The purpose of sensory analysis in food science is to understand consumer preferences, optimize product formulations, assess product quality and shelf-life, and ensure consistency in production. It is commonly used in various stages of food product development, from initial concept to final product testing. The attached detailed Sensory techniques manual will serve as an excellent source to get a deep dive into the topic and implement it further in your daily sensory tasks. #foodsafety #foodquality #Sensoryanalysis #Qualityassurance #training #hygiene #productdevelopment

🍽️ Diving into "Sensory Analysis Techniques" in food science! This method evaluates food products based on our senses to understand consumer preferences, optimize products, and ensure quality. 📚 The attached manual is an excellent source for anyone in food development, offering deep insights into food sensory tasks. #FoodScience #SensoryAnalysis #Innovation