Food Processing - September 2007 - (Page 44)

SENSORY LABS Vibration Analysis & Balancing “Descriptive analysis data is like a road map,” says Kathleen Rutledge, president/ CEO of 21st Sensory. “This data set is what it tastes like, while this data set is where you need to be. Rather than hours of trial and error, descriptive analysis can cut bench trials to a fraction of the time. We have conducted hundreds of hours of testing for companies seeking to find alternative oils for trans fats. “In designed experiments, sensory data were a means of measuring the effects of different oils on flavor, aroma, appearance and texture, and on the stability of the products over time. We do studies that help soymilk manufacturers develop products with a more dairylike profile. In other studies, we evaluate meat analogs against real meat so the client can see what needs to be tweaked to achieve a product more closely aligned with the target,” says Rutledge. More than ingredient comparison Some characteristics of foods are difficult to assess without rigorous testing. How else, for example, can you be certain a unique, salt-free seasoning can serve as an acceptable salt substitute? Researchers at Slk/Selako Oy (www. selako.com), Helsinki, Finland, developed a unique idea for reducing sodium in foods. The product, “Flavomare,” uses flavonoids (natural phytochemicals in foods that protect against oxidative stress) to both flavor and preserve food. To be certain this innovative and patented product delivered the desirable sensory properties, independent sensory analysis was conducted both at the University of Helsinki and at the University of Hanover in Germany. This allowed Selako to state that Flavomare had both an acceptable salty taste and prevented the “warmedover” flavor often present in frozen foods. “With rigorous sensory analysis, test results are never only our own opinions,” says Lasse Kurppa of Slk/Selako Oy. “Sensory evaluation labs can be used in almost any case where the consumer is the end user,” says Christine Chu, senior sensory scientist for Mastertaste (www. mastertaste.com), Teterboro, N.J. Although utilized in the food industry for quite a while, the demand for sensory evaluation is intense right now, according to Chu. There are not enough people to fill the demand for sensory scientists. EvWWW.FOODPROCESSING.COM VIBXPERT® In a particularly crowded market, such as with beverages, testing for comparison to competing products can be critical. allows for the translation of the consumer language into a direction product development understands.” Taking a healthy look Many health-conscious consumers are interested in healthier fats along with meat and dairy alternatives, and that means checking out soy products. In the early days of soy use, getting consumers to take the soy plunge was challenging. Sensory evaluation has helped change that. Researchers at 21st Sensory Inc. (www.21stsensory.com), Bartlesville, Okla., enjoy the challenges of a science that blends psychology, statistics and test design considerations to deliver the most focused data possible. They pre-recruit consumers based on client demographics including age, gender, usage patterns and cross section of targeted population segment. h Watc O VIDEne Onli VIBSCANNER® The right tool for every user, job and budget 305-591-8935 • www.ludeca.com Please visit us at Process Expo Booth #6845 44 • FOOD PROCESSING SEPTEMBER 2007 http://www.selako.com http://www.selako.com http://www.21stsensory.com http://www.mastertaste.com http://www.mastertaste.com http://www.ludeca.com http://www.ludeca.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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