Sensory Research
Sensory research is focused around a number of key areas:
- Research into novel sensory applications
- Shelf life research using sensory evaluation and consumer research
- Identifying best sensory and consumer practices
- Evaluation of reduced sugar, salt and fat foods and beverages
- Understanding the perception of texture of food and drink products
- Consumer understanding of current developments in the food industry
- Sensory and consumer evaluation with children and the elderly
Leatherhead has a dedicated screened-and-trained panel with assessors who have over 20 years’ experience in tasting. Prior to each project, the panel is trained in the evaluation of the selected samples. Assessors are highly experienced in a range of food products, ingredients, salt, sugar and fat (replacers) and in the change of flavour and texture throughout the consumption process.
In addition, a large consumer database allows us to carry out in-depth consumer awareness studies in small- and large-hall settings or on-line at home. Consumer research can be carried out as a routine format or using tailored qualitative and/or quantitative methods.
Each study is led by an experienced scientist and a dedicated project team likely to consist of Leatherhead experts from different disciplines, as relevant to the project. Our excellent links with academia, the food Industry and government agencies allows for strong collaborations and the delivery of relevant and important results.
The expertise within the department covers both the research of food as well as non-food products.
Our research services fall under four main categories:
- Members Research Forums – This research is chosen by the Membership and is disseminated free of charge to Members as part of the Membership package. Past Sensory Science & Consumer Awareness Forum projects include:
- Research into reduced salt, sugar and fat products
- Shelf-life investigations
- Confidential Research – research for a single company to tackle a specific issue.
- Collaborative Research – research for several companies all interested in the same issue. We regularly undertake collaborative research projects relevant to the development of new products and the safety requirements of the food industry. Collaborative research allows you to reduce research costs, keep up-to-date with legislation and technology, increase the competitiveness of your company and provide an excellent opportunity to network and lead your industry. Recent collaborative research projects include:
- Reduction in Salt
- Consumer Perceptions of Clean Labelling and the Impact to the Food Industry
- Government Research – publicly funded research to address national and international food policy issues.
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Members-only Forum Days
Nutrition Day, Safety Day, Sensory Day, Innovation Day
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