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Laboratory and pilot plant equipment
Complete GEA pilot plant to mix - pasteurise etc.
And much more equipment
Worldwide specialist in
Dairy and Food machines
January/February 2021 ¦ international-dairy.com · 11
adapt the solution for their B2C market analysis. Amongst the
many mega trends that characterise today’s market environment
there are several that allow food manufacturers necessary differentiation.
Most important in this context are snackification and individualisation.
Foods need to fit to individual life and consumption
patterns and those patterns produce fragmentation and diversity.
As consumers are becoming food explorers who are willing
to experiment and try foods and flavors which are new and different
they open up opportunities to differentiate the taste and
fill the growing gaps in the market. Industrial-made foods are
moving away from ‘one size fits all,’ instead catering to more
diverse emotional and cultural needs that comes into the focus.
Chr. Hansen, says Boiesen, has a wide portfolio of cheese ripening
solutions that allow cheese makers to produce cheese in
virtually any desired quality in terms of flavour, texture and taste.
The TasteIT Tool is being used to explore new cheeses and creating
opportunities with our customers.
Core, Character and Connoisseur
To exactly evaluate these key criteria in sensory panels, Chr. Hansen
has defined three main flavour segments: Core, Character and
Connoisseur. Core, destined for all consumer types, stands for mild
an creamy cheeses. Character is the area for the explorers that seek
exciting flavours and Connoisseur covers those consumers that
prefer the classic distinct flavours ranging from piquant to sharp.
Each of the three key criteria is subdivided into four sub-flavour
characteristics (see graph) for best possible description of sensorial
experience. And all this was transferred into the TasteIT Tool.
The TasteIT Tool is basically a web-based solution into which
the panelists can express their judgements by simply clicking a
box. Panelists are asked about their opinion of certain cheese
samples, in a number of subsequent steps these opinions are
being tested and questioned. The result is a thorough insight
into how the samples fulfil any given expectation. Of course, the
TasteIT Tool can also be used to evaluate how reduced ripening
times really influence product characteristics.
Paired rating
At the core of the TasteIT Tool stands paired rating and forced
choice. These are quite simple “yes or no” questions that allow
untrained, non-professional tasters to map their individual flavor
perception in an objective and intuitive manner.
The paired rating is based on consumers (or cheese makers!)
being able to distinguish difference between intensities of flavors,
textures and products. To capture this, FlavorWiki gathers this data
with their patented “Paired Question” process. In this method, participants
are asked to choose between sensoric attributes in a paired
fashion by comparing Attribute A vs. Attribute B. A number of pairs
are shown to the taster, the choices are processed by the patented
algorithm into a mathematical value and presented on graphs.
The TasteIT Tool performs on smart devices and computers
alike. In Chr. Hansen tests can be made in physical or virtual groups
or even by individuals. The digital tool shows real time response
and allows discussion and easy share of the results of tasting. All
in all, overall preference of cheeses compared to each other can
be evaluated. The TasteIT Tool can also be used for other product
development than “just” of cheese. Chr. Hansen will expand the
use of the tool to other business areas i.e. the fresh dairy.
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17-03-2021
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