Food Processing - September 2007 - (Page 41)

TrusTing your senses Nobody can afford to be wrong creating a new product. It pays to have an unbiased sensory evaluation. By Mark Anthony, Ph.D., Technical Editor You think You have a great idea for a product. it fills a market niche, it’s what the health-conscious consumer needs and everyone who’s tried it loves it – it’s bound to be a hit. But how can you be certain your judgment about the flavor is not wishful thinking? and how confident are you consumers won’t be turned off by the new taste? Sensory evaluation (or sensory analysis) is the in-demand scientific discipline in processing. it uses a number of tools, especially the human senses, as data-gathering tools. taste, texture, mouthfeel, aroma, appearance – all are scored by panels of human assessors to generate data for statistical analysis. the objective is to evaluate consumer products in an unbiased manner so you can gain insight about how your product will be accepted by your target audience (the ones who’ll make it or break it). the discipline is so critical, most large consumer goods companies have departments dedicated to in-house sensory analysis. “[Sensory evaluation] is the best way to find out how well a new idea will be received,” says Marino trevola. trevola is www.foodprocessing.com project leader food r&d at alberto-Culver Co. (www.alberto.com), Melrose park, ill, makers of Mrs. dash salt-free seasoning. according to trevola, data from sensory analysis are essential to the development of new products as well as the successful extension of a well-established line. Avoiding bias the analysis starts with a product concept. two key questions are: does this product fit the wants and needs of the consumer? is there a large enough market? then, a prototype must be created for inside sensory testing. “the objective of inside testing is to hone the product as much as possible,” says trevola. to account for understandable bias, you look to score higher on the in-house sensory evaluation than would be the case for the product sent for outside analysis. the bottom line is, no matter how much you think your product will benefit consumers, if it doesn’t taste good they won’t eat it.” Sensory analysis is generally divided into three different types of testing: • Effective testing – the gathering of objective facts to determine the difference between two or more products (generally requires a trained panel). sepTemBer 2007 food processing • 41 http://www.alberto.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - September 2007

Contents Editor's Plate Power Lunch NewsBites Regulatory Issues Rollout Food Biz Kids Product Spotlight Next-Generation Manufacturing Models Product Development Ingredients Packaging Show Previews New Product Profiles Toops Scoops

Food Processing - September 2007

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