Food and Beverage Testing
Testing and Analyzing Food and Beverage Products
Much of the work we do at 21st Sensory involves food and beverage testing. Clients come to us with questions about their food or beverage product and we work with them to find answers.
We get asked a multitude of questions every week. Every project begins with questions. Sometimes there are lots and LOTS of questions. Our first job is to talk to you at length to find out what your objectives are.
As an Example…
We might hear you say "Which chocolate has less bitter aftertaste?" That's easy!
Or, we might hear you say "We have two flavors of refrigerated puddings with three different levels of sucrose and non sucrose sweeteners. We are including three different packaging containers in the study. We want them tested at different time intervals. Oh, and we want consumer difference testing at the 3 week test point. If that shows a difference, we will need a preference test. We need flavor and texture analysis and reports with analysis of variance (ANOVA) and means separation analysis at the different test points. How much sample do you need?"
The Next Step
Now that we've learned what you need tested, we're ready to ask the next question: "What do you need to know?" Or, what is your "test objective?"