Assessment of sensory attributes and consumer preferences to optimise the product experience and ensure it meets – and exceeds – consumer expectations.
We apply sensory analysis methodologies tailored to each product category, using both trained panels and tests with real consumers. These studies make it possible to identify the attributes that drive choice and satisfaction, guiding product development, reformulation and positioning.
We conduct studies to determine the actual level of acceptance, identify areas for improvement and ensure the product is competitively positioned in the market.
Expert panellists’ assessments provide robust insights to optimise product reformulation, improve processes and ensure sensory quality that is competitive in the marketplace.
An area fitted out as a professional kitchen, designed to develop, test and refine new food concepts with industrial potential.
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Facilities designed to support the development, reformulation and validation of food products, focusing on sensory quality and consumer experience.
Read moreNoelia da Quinta González Member of the Child Nutrition Expert Group and the Applied Neuromarketing Expert Group
Elena Santa Cruz Cadiñanos Member of the Child Nutrition Expert Group
Esther Sanmartín Sierra Member of the Microstructure Expert Group
Irene Peral Díez Member of the Food Design Expert Group
Elena Santa Cruz Cadiñanos Member (Consumer Group)