Sensory analysis is crucial for insect-based food innovation, refining product acceptability and sensory experience. Understanding consumer perception is paramount, especially considering the novelty of insect-based foods. Integrating sensory analysis early in product development allows for swift optimization of formulations and processing techniques, ensuring alignment with consumer preferences.
As the market for alternative protein sources continues to grow, the role of sensory analysis in promoting product innovation and consumer acceptance is becoming increasingly important.
Sensory analysis is essential for evaluating, improving, and promoting insect-based products, assessing their acceptability, quality, and consumer perception.
It is important to understand that insect-based products are relatively new to many consumers and their acceptance depends on sensory attributes such as flavor, texture, aroma, and appearance. From the knowledge generated so far in this area, it is known that the negative sensory aspects associated with the use of this protein source are the main barrier to its acceptability. By incorporating sensory analysis at an early stage of product development, it will be possible to more quickly improve and optimize formulations and processing techniques that better meet consumer demands.
In addition to product development, regularly exposing consumers to products can help understand how they perceive the different sensory attributes over time, as well as the impact that the product has on consumers’ routines in terms of acceptability and the diversity of preparation and cooking.
Sense Test, takes on the role of supporting in optimizing formulations from a sensory and consumer point of view, as well as assessing their potential for market launch.
