Campden BRI announces new sensory descriptive profiling test

26 Oct 2018

Campden BRI says that its sensory experts have explored a new sensory descriptive profiling test that is at least 50% faster and up to 30% cheaper than other conventional descriptive profiling techniques.

Campden BRI announces new sensory descriptive profiling test

Campden BRI says that its sensory experts have explored a new sensory descriptive profiling test that is at least 50% faster and up to 30% cheaper than other conventional descriptive profiling techniques.

The new method is called Ranking Descriptive Analysis (RDA). RDA is said to be faster and cheaper because it requires fewer sessions for training and assessment with the sensory panel.

Due to the speed of RDA, it is claimed to be ideal for samples with a limited shelf life, such as bread or fresh produce. Campden BRI says it is also well suited for smaller sample sets where the focus is on a limited number of sensory attributes. Examples include testing an ingredient or process change that affects only one sensory attribute, such as texture, or testing the effect of sugar or salt reduction on flavour.

Results from the new RDA method are said to have shown good correlation and similar results in overall product characterisation when compared with Campden BRI’s Rapid Attribute Profiling test, which is based on QDA. The results were presented as a poster at the Eurosense conference in September 2018.

The new RDA method was previously evaluated by Campden BRI as part of a member-funded research project.

Campden BRI is inviting members to give them feedback on their experience of using RDA and how it compares with their current methods.

Find out more about Campden BRI

Related news

Stevia outpaces aspartame in new product launches

Stevia outpaces aspartame in new product launches

27 Nov 2018

The number of new stevia-sweetened foods and drinks overtook new products with aspartame in 2017, according to global data from Innova Market Insights.

Read more 
Nuts gain from awareness of healthy fats

Nuts gain from awareness of healthy fats

19 Nov 2018

Demand for products containing nuts is on the rise, aided by ongoing research into their health benefits and growing consumer understanding of healthy fats.

Read more 
Cranberries show promise for improved gut health

Cranberries show promise for improved gut health

19 Nov 2018

Researchers are just beginning to understand the link between the gut and many chronic health conditions, leading to growing interest in prebiotic ingredients. According to a new study, cranberries are the latest food to show prebiotic potential.

Read more 
Mintel identifies three trends for 2019

Mintel identifies three trends for 2019

15 Nov 2018

Mintel has announced three forward-looking trends which it believes will lead the momentum of global food and drink innovation in 2019 and beyond.

Read more 
Innova announces Top 10 Trends for 2019

Innova announces Top 10 Trends for 2019

14 Nov 2018

“Discovery: The Adventurous Consumer” leads the list of Innova Market Insights’ Top Ten Trends for 2019 which it will discuss in a webinar on November 21.

Read more 
Egg substitutes driven by vegan, allergen-free demand

Egg substitutes driven by vegan, allergen-free demand

13 Nov 2018

Egg replacers have long been used as a way to avoid to the price fluctuations often associated with real eggs, but recently interest has been driven by manufacturer demand for clean label and plant-based ingredients, allowing companies to make more veg...

Read more 
Whey protein on the rise across food categories

Whey protein on the rise across food categories

13 Nov 2018

Whey protein remains the most popular protein ingredient for athletes by far, but numerous whey protein ingredients have emerged over the past few years, in applications that take it well beyond sports nutrition.

Read more 
Rousselot accelerates gummy gelation process

Rousselot accelerates gummy gelation process

13 Nov 2018

Gelatin and collagen company Rousselot says it has accelerated the gelation process of gummies to only five to ten minutes, depending on the type of mould used, with its new gelatin-based technology SiMoGel.

Read more 
Emulsifiers: The micro-ingredient that delivers major value

Emulsifiers: The micro-ingredient that delivers major value

12 Nov 2018

For commercial bakers to create countless numbers of delicious, quality baked goods with the dependable consistency their customers count on, it takes more than the standard flour, sugar and eggs they use when baking for the family at home. Specialty i...

Read more 
Mintel: China represents nuts snacks opportunity

Mintel: China represents nuts snacks opportunity

9 Nov 2018

It seems Chinese consumers’ modern lifestyles and awareness of healthy eating have opened up opportunities for nuts snacks that are either natural or provide convenience, according to Mintel.

Read more