PETpla.net Insider 07+08 / 2010

BEVERAGE PREPARATION 31 PET planet insider Vol. 11 No. 07+08/10 www.petpla.net A standard language Wild employs sensory analyses throughout the process. Every new harvest, of vanilla plants and every- thing else, has to be carefully selected and analysed. In order to ensure that all testers report in a consistent manner, a uniform technical language is employed, which defines each and every sensory quality. Regular train- ing sessions ensure that each project member uses the same sensory lan- guage. An analysis team, made up of ten to twelve selected and trained individuals, is normally used to create a flavour profile. They must possess above-average sensory perception, powers of association, and the ability to verbalise sensory impressions. By comparing the flavour profile – the ‘sensory fingerprint’ – from the manu- facturer’s specifications (target) with that of the latest prototype (actual), the sensory attributes that require modification can be identified and adjusted. However, even expert sensory analysis and a product that matches the manufacturer’s specification in every way will not guarantee suc- cess. The market has the last word and consumer acceptance tests are used to identify whether a new prod- uct prototype satisfies market tastes and expectations. The consumer testing panel is not an expert team; it is selected on the basis of age, gender and consumption behav- iour. Results of consumer tests help to raise – but do not, ultimately, guarantee – the level of certainty and probability of success for new products. Wild has been using sensory analysis for many years. It contin- ues to research and refine its meth- ods in the quest to ensure that new products meet the differing tastes and inclinations of varying markets in the food and beverage industry. www.wild.com Wild employs sensory analysis throughout the whole process of ensur- ing their blend of flavours and textures.