Concept to launch
Design, trials and scale-up planned as one programme.
Research & Development Services
BEMCON designs sensory studies to assess product appearance, aroma, flavour, texture and overall acceptability. Evaluations support prototype selection, reformulation, competitor comparison and investigation of reported changes in product characteristics.

BUILT AROUND YOUR REQUIREMENT
Each engagement starts with the required outcome, operating context and evidence of success. The result is a focused Sensory Evaluation & Analysis scope with clear responsibilities and handover points.
Design, trials and scale-up planned as one programme.
Evidence that products and processes perform as intended.
Registration dossiers for SFDA, GSO and other authorities.
Sensory panels, customer studies and surveys.
8 SPECIALIST CAPABILITIES
Select the capabilities that match your Sensory Evaluation & Analysis requirement, operating context and agreed delivery stage.
Define the study objective, suitable participants, assessment method and sample arrangements. Establish coding, preparation and presentation procedures to support consistent evaluation conditions.
Evaluate whether assessors can detect a difference between selected products under controlled conditions. Report the findings separately from conclusions about preference or overall acceptability.
Characterise selected appearance, aroma, flavour and texture attributes using an agreed assessment framework. Produce product profiles showing the attributes that distinguish formulations or reference samples.
Collect feedback from suitable target consumers on liking and preference. Compare results across products or formulations and identify attributes associated with stronger or weaker acceptance.
Compare development samples against the intended sensory profile. Identify promising formulations, document specific weaknesses and recommend adjustments before further development or production trials.
Evaluate selected competing products using consistent preparation and assessment conditions. Identify sensory similarities, differences and potential development opportunities without treating sensory results as evidence of market share.
Compare products before and after changes to formulations or ingredient suppliers. Assess perceptible differences and determine whether further consumer evaluation or formulation adjustment is warranted.
Investigate reported changes in flavour, odour, texture or appearance using suitable reference and affected samples. Characterise the differences and identify questions requiring further technical investigation.
HOW WE WORK
A defined workflow keeps the work aligned with the approved scope and makes progress, decisions and handover easier to manage.
Scope your requirementConfirm the purpose, operating context, stakeholders and expected outcome for Sensory Evaluation & Analysis.
Define activities, responsibilities, inputs, dependencies, checks and approval points.
Complete the specialist work while keeping progress, risks and decisions visible.
Confirm the completed scope, record outcomes and agree practical next actions.
WHAT YOU RECEIVE
Documented objectives, responsibilities, constraints, assumptions and acceptance points.
Relevant analysis, coordination and technical work for Sensory Evaluation & Analysis.
Findings, decisions, completed checks and limitations recorded for the agreed scope.
Prioritised actions for implementation, follow-up, improvement or ongoing support.
GET IN TOUCH
Choose the type of request and share the details. The right BEMCON team will respond.