Sensory guidelines

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Helping to create winning products through applied sensory solutions

Links to selected guidelines

• ASTM E1958 - 18 Standard Guide for Sensory Claim Substantiation
• ISO 13299 : Sensory analysis - Methodology - General guidance for establishing a sensory profile
• ISO 8589:2007 Sensory analysis - General guidance for the design of test rooms
• ISO 16779:2015 Sensory analysis - Assessment (determination and verification) of the shelf life of foodstuffs

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Key services

Sensory testing

Rapid attribute profiling, UKAS accredited triangle testing and more.

Consumer testing

Product assessment, evaluation and performance.

Sensory training

Individual or team sessions, scheduled or tailored.

Time-based sensory mapping

Increasingly using time-based sensory mapping to obtain detailed sensory feedback.

Facilities

State–of–the–art facilities for consumer and sensory testing.

Sensing brands

Creating a distinctive and motivating sensory signature.

Clients

Working with clients from across the food and beverage supply chain.

Knowledge centre

A selection of our consumer and sensory research and development reports.

Other links

• Accreditations
• Guidelines
• GDPR: Our privacy notice and other Campden BRI information

Where we refer to UKAS Accreditation

The Campden BRI group companies listed below are 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