Food sensory analysis is the use of the human senses to objectively analyse foods – for properties such as taste, flavour
and texture. It is used in assessing the quality of products, troubleshooting problems and new product development.
What does the food actually look and taste like? Describing the taste of a food in a scientific way that can be
interpreted by others and then using this to improve product quality in some way is a valuable and perhaps under–appreciated technique.
Campden BRI has a team of highly experienced food tasters who can evaluate the flavour, odour and
texture characteristics of products. Advanced statistical analysis then allows products to be grouped,
and their similarities and differences quantified. These analyses can also be‘checked’ against company or
Campden product specifications to see if the product meets requirements.
We have expertise in a range of sensory analysis techniques. As well as
full descriptive profiling, we also carry out a range of discrimination tests – such as triangle tests – to investigate potential taint problems
or the effects on the product of changes in ingredients or process. All of this takes place in our state–of–the–art
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard
ISO17025:2017 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods,
specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number.
The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules
are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207