Every time we eat we receive input from our five senses; sight, touch, hearing, smell and taste. However, only taste and aroma are processed at higher conscious or unconscious levels.
“Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing” according to the ASTM, Committee E-18.
Sensory analysis is an important tool that can be used to help make better business decisions in the development of consistent, high quality products for the marketplace.
Kerry’s Global Sensory Programme
Kerry has a global sensory network consisting of 14 sensory labs located in 13 countries and is qualified by multiple global companies to conduct approval tests. During project development, the Kerry sensory team provides scientific and objective information used to make sound business decisions about concepts, prototypes, processes or packaging.
R&D and sensory teams work closely with customers to understand their testing protocols and approval processes. The use of experimental designs and complex data analysis (e.g. multivariate analysis, regressions, etc.) at Kerry’s full-service sensory laboratories provides statistically-based direction and next steps for projects. Sensory testing guides the development for new product innovation, matching projects, deconstruct/reconstruct projects as well as line extensions. It supports the delivery of ‘quicker to market’ consumer tested products, saving weeks or months in final approval times.
Kerry Group has more than 24,000 employees offering a global consumer pool from which to pull for sensory testing. Every hour a test is carried out at one of the Kerry’s sensory locations. Sensory panels provide valuable information that cannot be quantified using analytical instruments.
Over 12,000 ASTM standards operate globally. Defined and set by the ASTM, they improve the lives of millions of people every day. Combined with innovative business services, ASTM standards enhance performance and help everyone have confidence in the things they buy and use – from the toy in a child’s hand to the aircraft overhead.
Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. This non-profit scientific society, with more than 17,000 members in more than 95 countries brings together food scientists, technologists and related professionals from academia, government and industry.
The Society of Sensory Professionals is a 501(c) non-profit organisation devoted to developing and promoting the field of sensory science.
ESOMAR is the essential organisation for encouraging, advancing and elevating market research worldwide.
Aims to increase awareness of the methodology of sensory and consumer science, improve cooperation between people interested in sensometrics, and act as the interdisciplinary institution, worldwide, to disseminate scientific knowledge on the field of sensometrics.
The premier global advocate for product development and management professionals.