Sensory Expertise Translating consumer experiences into an actionable technical language National Starch Food Innovation’s world-class sensory experts’ goal is to simplify and standardize communication on texture terms between consumer, customer and researcher with a standardized lexicon. They work with trained descriptive panelists to translate broad, integrated consumer sensory terms (e.g., smooth, crunchy, creamy, rich) into quantitative and qualitative sensory terms that food formulators and ingredient developers can act on. It’s a comprehensive lexicon of technical terms that can be applied to guide food formulators in developing new and improved foods.

We can translate consumer insight/experience into precise technical language that can be understood and manipulated by food formulators and ingredient developers to create textures with excellent consumer acceptance.

For more details, click here or contact your National Starch Food Innovation representative.