SENSORY ANALYSIS

Sensory analysis is a scientific discipline that using a panel trained according to all international ISO EN UNI standards is capable of analyze objectively how the consumer sensitively perceives a food and nonfood product.
CIAS INNOVATION stands out in this field thanks to the synergic work that it carries with the companies in Research and Development, Quality Control, Production and Marketing with different objectives:

  • The development of new products,
  • The analysis of perception in the change of an ingredient,
  • The choice of suppliers able to meet the expectations of the company and consumers,
  • The evaluation of the product performance compared to that of its competitors,
  • The analysis of decay of sensory quality during shelf life,
  • Identifying offlavor deliveries from packaging to product.

New products to be developed? That is how!

Innovate

Sensory analysis, while being a scientific discipline, uses the “human” tool to measure the sensory characteristics of products. The application of methodologies and the use of environments under ISO UNI EN, allow objectifying the subjectivity thus making the latter scientifically analyzed.
It applies research methods that allow products to innovate in their sensory characteristics, whether they are food or non-food. Capture the eye, amaze with new texture, olfactory and taste sensations, satisfy the sense of touch with the right ergonomics and create more and more seductive cosmetics. Involve the consumer’s senses by developing new products!

What if we change an ingredient?

Replace

The particularity of sensory analysis lies in its ability to use man as a tool to evaluate a chemical or physical stimulus perceived by sensory receptors. Sensory analysis is capable of seeing if and how consumers perceive the change of an ingredient from the traditional recipe of a product.
This ensures an increase in product quality management, enabling also the creation of parameters within which consumers consider a change more or less enjoyable and therefore acceptable.

Replace

The particularity of sensory analysis lies in its ability to use man as a tool to evaluate a chemical or physical stimulus perceived by sensory receptors. Sensory analysis is capable of seeing if and how consumers perceive the change of an ingredient from the traditional recipe of a product.
This ensures an increase in product quality management, enabling also the creation of parameters within which consumers consider a change more or less enjoyable and therefore acceptable.

Find the best raw materials

Select

No matter which are your goal and your business mission, the CIAS INNOVATION engineers will be happy to channel you in the right direction. To rely on CIAS INNOVATION means to be “guided”, but also to acquire the right method of simplification in the work of choosing the right suppliers, i.e. those potentially more prone to achieving the desired result. As the objective varies, the raw materials, the production process and the suppliers change, ask our technicians what suppliers are closest to your needs.

Measure the performance of your product

Compare

The market is the kingdom where millions of goods and services compete with each other. Being strategic and keeping track of competitors is crucial to a market in such a rapid change. The methodologies applied by CIAS allow to measure product performance against competitors by detecting differences and highlighting the weaknesses in need of optimization and the strengths towards which to direct the product marketing strategy.

Compare

The market is the kingdom where millions of goods and services compete with each other. Being strategic and keeping track of competitors is crucial to a market in such a rapid change. The methodologies applied by CIAS allow to measure product performance against competitors by detecting differences and highlighting the weaknesses in need of optimization and the strengths towards which to direct the product marketing strategy.

Manage shelf life

Store

Providing the consumer with the sensory quality imposed by the Company mission is a non-simple operation, but it characterizes the seriousness and professionalism of the company team from production to management. CIAS offers methodologies to measure the sensory quality of products at different conservation periods in order to monitor how, and if, the sensory characteristics change over time.

Discover the importance of good packaging

Preserve

The container cannot alter in any way the sensory characteristics of the product it protects. Analyze the packaging in order to identify whether it brings changes to the sensory quality of the product in the short and long term and selects the best container for your needs, giving the consumer the best consumer experience.

Preserve

The container cannot alter in any way the sensory characteristics of the product it protects. Analyze the packaging in order to identify whether it brings changes to the sensory quality of the product in the short and long term and selects the best container for your needs, giving the consumer the best consumer experience.

Take advantage of the potential of sensory analysis

Not just food

There is no information in the human brain not generated in whole or in part by the analysis of our senses. Therefore, Sensory analysis is a discipline applicable not only to the world of foods but also to all the products that involve the use of our senses, from the textile world to hi-tech, from automotive to pharmacology up to cosmetics.

Non esiste nessuna informazione nel cervello umano che non sia generata in parte o in toto dall’analisi dei nostri sensi, questo fa si che
l’analisi sensoriale sia una disciplina applicabile non solo al mondo degli alimenti ma anche a tutti i prodotti che coinvolgono l’uso dei nostri sensi, dal mondo del tessile a quel lo del l ’hi-tech, dall’automotive alla farmacologia fino ad arrivare alla cosmetica.