Sensory analysis is a scientific discipline applied to market research, which consists in evaluating the characteristics of a product, carried out through the use of tests and which is used for:
– develop a new product
– improve a product already on the market
– verify the consequences of a variation in the production / conservation of the product
– check the quality of the products
The objective of Format Research’s sensory analysis is to provide scientifically reliable indications to companies in the food industry regarding:
– analysis of the perceptual positioning of products of different ranges (e.g. olive-pomace oil, virgin olive oil, extra virgin olive oil);
– perceptual comparison with competitor products (e.g. brand X chocolate vs chocolate brand Y);
– the proposal of new product variants (new flavors, tastes, colors, etc.) aimed at marketing new lines or product ranges;
– the control of the effects on the perception of the consumer caused by internal or external factors attributable to the production process (concerning the ingredients, their mix, the seasoning, the assembly, the possible effect of the packaging on taste sensations etc.) or at methods and storage times of the products.
