Sensory attributes are key to food acceptance. It is vital to understand what triggers the emotions and preferences of your consumer to succeed in food and drink. Cambridge MR uses sensory product guidance techniques to objectively describe, characterise and understand the sensory profile of products. This semi-quantitative approach employs screened and trained panellists, and is normally used to give insight into the performance of products in consumer research.
Sensory tells us the ‘what?’ of a product’s formulation and can be very helpful when developing new formulations, understanding the impact of reduced salt/sugar/fat on a flavour profile, understanding heat and spice build and decay and the interaction of the elements in product performance.