At AZTI, we develop products with textures adapted to the needs of different targets and we have a panel of experts to evaluate the texture of the products developed on a sensory level.
This panel is created in accordance with UNE-ISO food sensory analysis standards to evaluate all types of food and with experience in the biscuit, bakery, snacks and fish products sector. All this allows us to work directly under the needs of the companies reducing the time to obtain results.
nsory evaluation of sugar-reduced products allows the food industry to identify sensory profiles of products, guiding innovation teams in the development process of new products and ingredients, as well as in the reformulation, optimisation and quality control of products.
Benefits for your company/product
- Improving the development of new texturising ingredients.
- Guidance in the improvement of formulations and design of new products using sensory characterisation as a guide.
- Differentiation of the product from other market references.
- Product quality control.
- Establishes the sensory shelf life of the product in the conditions of conservation, logistics and maintenance of the product.