Sensory knowledge

Helping to create winning products through applied sensory solutions

A selection of our consumer and sensory R&D reports:

2019

• R&D 459 - Assessment of open shelf-life of a cooked sliced chicken product stored in consumers’ fridges
  Linda Everis
• R&D 452 - Assessment of eight shelf life testing regimes on cooked ready-to-eat sliced ham
  Linda Everis
• R&D 451 - Inclusive packaging design
  Lynneric Potter, Craig Ballard and Anna Kiryla
• R&D 450 - Development and consumer testing of nutritionally enhanced ready meal suitable for older adults
  Sarah Chapman, Jessica Wright and Marleen Chambault
• R&D 448 - Sugar reduced biscuits – understanding technical challenges and consumer reactions
  Anne Vissers, Mike Adams and Marleen Chambault

2018

• R&D 443 - ‘Clean label’ from a sugar perspective: insights from consumers and industry
  Marleen Chambault
• R&D 441 - Extension of product shelf life through superchilling
  Greg Jones and Sue Burling
• R&D 437 - A combined consumer application of Triadic-PSP and CATA to assess consumers’ health associations of food products based on packaging cues
  Robyn Perry and Marleen Chambault
• R&D 436 - Understanding how consumers utilise packaging cues to determine the key message in the context of health for a retail sourced beef lasagne
  Robyn Perry
• R&D 433 - Novel sweetening ingredients – considerations for use
  Dan Hall, Josefine Hammerby, Sue Keenan and Rachel Gwinn
• R&D 430 - An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: consumer methods
  Marleen Chambault
• R&D 429 - Observational interviews to understand the readability of information on cans and openability of ready meal trays
  Robyn Perry

2017

• R&D 425 - Older adults: which aspects of health are particularly important and what challenges do they face in terms of shopping and opening different types of packaging
  Robyn Perry, Fraser Courts and Sarah Thomas
• R&D 424 - An evaluation of extrinsic cues when designing product packaging
  Robyn Perry and Elaine Allchurch
• R&D 423 - An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: sensory methods (part 2)
  Marleen Chambault
• R&D 419 - Insects – considerations for use in food and drink products
  R Gwinn, S Burling and S Godfrey
• R&D 414 - An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: sensory methods (part 1)
  M Chambault

2016

• R&D 406 - How does product packaging convey perceptual (sensory) and non-perceptual (functional and emotional benefits) product information?
  R Perry and M Chambault
• R&D 401 - How the satisfaction scale enhances and validates overall hedonic liking measures in the context of green tea
  R Perry
• R&D 397 - Development of reduced sugar beverages
  R Gwinn, S Godfrey and M Bryan

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

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