Sensory Testing News Today

With 80 per cent of new products failing in the marketplace, conducting consumer testing beforehand becomes imperative, highlighting the potential for virtual reality technologies to revolutionise predictions of consumer acceptance.

The Food Experience and Sensory Testing laboratory on Massey’s Manawatū campus has been awarded $1 million by Fonterra for a three-year project investigating better methods to predict consumer responses to food products.

Software company Senspire demonstrated its all-in-one product development platform, Flavor Studio, at the Private Label Manufacturer Association event earlier this month, showing how product developers can use digital tools to launch products faster, company founder and CEO Gregory Willis told FoodNavigator-USA.

This research indicated that innocuous and noxious thermal as well as mechanical perception was shown to be diminished in lesions of HS patients, suggesting peripheral neuropathy.

Difficulty with swallowing or dysphagia is a problem, which if left untreated, could cause malnutrition and seriously affect the patient. Treatment of dysphagia depends on the underlying cause.

In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.

In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.

Nine members of staff were among those graduating across eight Auckland ceremonies this week.

While the countrys love of gin continues to rise, with a plethora of new gins and gin events popping up all over the country, New Zealand is yet to grow its own berries at any scale for gin production, culinary use, or for export.

Wednesday, 10 February 2021, 1:36 pm The High-Value Nutrition (HVN) National Science Challenge has awarded $1,297,299 in funding for research which, in collaboration with industry partners Wakatū Incorporation and Chia Sisters, will explore the potential health benefits of incorporating the Aotearoa New Zealand native species kawakawa ( Piper excelsum) as part of a functional beverage for markets in Japan and South East Asia. The main objective of the project is to explore whether such a beve...