At AZTI we develop sugar-reduced products and we have a panel of experts to evaluate sugar-reduced products on a sensory level.
This panel, trained in accordance with UNE-ISO food sensory analysis standards, evaluates all types of sweet foods and has extensive experience in the biscuit and pastry sector. This specialisation allows companies to reduce the time it takes to obtain evaluation results.
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 sugar 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.