Sensory Analysis
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Analytical activity – Composition / Functionalities / Physical properties - Flours, Raw Material, Formulated products (improvers, dough blends, mixes)
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ANALYTIC EXPERTISE FOR THE INGREDIENT LAB NETWORK – Interlab Ring Tests
– Portfolio of Group Specific Analytical Protocols
– Training / Technical Assistance
– Exploration and diffusion of new methods
– Specific studies -
ANALYTICAL SURVEY – New Laboratory equipment / Methods / Standards
– Benchmark Competition Products
Sensory analysis is a key assessment technique
To comprehend the consumer’s perspective and experience when consuming a product*
- 1Creation and approval of product concepts, and competition research
- 2Formulation and process optimization
- 3Monitoring of raw materials and finished goods
*In this methodology, a human panel spotlights and characterizes the organoleptic attributes : product’s appearance, smell, texture, and taste.
A Global Network of Expertise
We leverage diverse groups of tasters, both amateur and professional, to evaluate our ingredients and products using standardized methods that produce scientifically validated results.
Our sensory analysis network spans eight global laboratories in France, Argentina, China, Singapore, and Turkey.
This integrated approach fuels innovation across all departments—R&D, quality control, marketing, and production—ensuring we deliver products and solutions that perfectly align with our clients’ needs.
