How do you assess food product appeal?

1 Sensory evaluation

Sensory evaluation is the scientific discipline that investigates how humans perceive and respond to the sensory characteristics of food products. Depending on the objectives and resources of the study, sensory evaluation can be conducted through various methods, such as hedonic testing, descriptive testing, and discrimination testing. Hedonic testing involves asking consumers to rate their level of liking or disliking for a food product or its attributes. Descriptive testing requires trained panelists to describe and quantify the sensory attributes of a food product using a standardized vocabulary and scale. Discrimination testing involves untrained or semi-trained panelists identifying or comparing the sensory differences between two or more food products. Collectively, these methods can be used to measure consumer acceptance, preference, or satisfaction with a food product, as well as its sensory quality, intensity, difference, similarity, or equivalence.

2 Nutritional analysis

Nutritional analysis is the process of determining the nutritional composition and value of a food product, such as its energy, protein, fat, carbohydrate, fiber, vitamin, mineral, and phytochemical content. Various methods can be used for this purpose, such as laboratory analysis, database analysis, and calculation analysis. Laboratory analysis involves sending a food sample to a certified laboratory that uses analytical instruments and techniques to measure the nutritional components of the sample. This method can provide accurate and reliable results but it is costly and time-consuming. Database analysis involves using a software program or an online tool that contains nutritional data of various food ingredients and products. This method can provide quick and convenient results but it is limited by the availability and quality of the data. Calculation analysis involves using a mathematical formula or a recipe to estimate the nutritional value of a food product based on its ingredients and preparation methods. This method can provide approximate and flexible results but it is affected by the variability and uncertainty of the inputs.

3 Functional testing

Functional testing is a process of evaluating the functional properties and performance of a food product, such as shelf life, stability, safety, texture, color, flavor, and packaging. This can be done using different methods, such as physical testing, chemical testing, and microbiological testing. Physical testing involves measuring the physical characteristics and changes of a food product using instruments or devices. Chemical testing involves measuring the chemical composition and reactions of a food product using instruments or reagents. Microbiological testing involves measuring the microbial quality and safety of a food product using instruments or media. Each method has its own advantages and disadvantages; for example, physical testing can provide objective and quantitative results but can be influenced by environmental conditions and measurement techniques. Chemical testing can provide precise and specific results but can be affected by sample preparation and chemical interference. Microbiological testing can provide vital and sensitive results but can be contaminated by sample handling and environmental exposure.

4 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?