News & Events
Blind And Branded Product Testing Can Tell Completely Different Stories.
Everyone knows the importance of branding. A great brand sells products. A great brand builds trust and loyalty. A great brand stands for something and maintains a following by those who share the same views. Yes, the power of branding is amazing! It even has the ability to...Read More
Trained Sensory Panel or Consumer Research? (Or Both?). Which method is right for you.
As a supplier who offers both consumer research and trained panel services, we hear this question all the time. A client is set on collecting information about their product, but is unsure about which method is right for their needs. Although many factors go into a final...Read More
Does Food Neophobia Impact Purchase Behaviour Among Consumers In Ontario?
Food neophobia is defined as a fear of eating new or unfamiliar foods (Pliner & Hobden 1992). Research has shown that approximately 50% of the population is neophobic with a smaller proportion of the population is considered extremely...Read More
ASTM Best Practices for Sensory Evaluation
ASTM Standards are accepted and used in research and development, product testing, quality systems and commercial transactions around the world. ASTM Committee E18 on Sensory Evaluation of Materials and Products is an active group of approximately 240 members with jurisdiction over 31...Read More
The oak cork and the wine bottle are breaking up
The anticipation created by the popping cork of a fine vintage, perhaps the treasure of one’s cellar, turns into sour disappointment seven times for every hundred bottles sold of the same batch (Álvarez-Rodríguez and others 2002). The wine in question presents a mouldy...Read More
Aspects of perception of tenderness of beef
This study evaluated temporal differences amongst panelists in perception of juiciness and tenderness of meat. Use of Principal Component Analysis (PCA) to produce curves based on PC scores over time provided more information about the samples and perception variability than simple averaging...Read More
Contrast Effects in Sensory Acceptability Testing
This study demonstrates that even fully balanced designs do not entirely prevent a contrast effect from occurring and causing a significance bias in judgments of food acceptability.
Acceptance testing often involves two or more product flavour variants being...Read More