At AZTI we develop fat-reduced products and we have a panel of experts to evaluate reduced-fat products on a sensory level.

This is a panel of experts trained in accordance with UNE-ISO food sensory analysis standards to evaluate all types of food and with experience in the sauces and pastries sector.

The sensory evaluation of sugar-reduced products allows the food industry to identify the sensory profiles of products, guiding innovation teams in the development processes 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 fat substitute 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.

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