IDM ¦ Cover Page
Managing complexity
in sensorial evaluations
Chr. Hansen’s TasteIT Tool powered by Flavorwiki
10 · January/February 2021 ¦ international-dairy.com
INTERNATIONAL
January/February 2021
PROCESSING INGREDIENTS PACKAGING IT LOGISTICS
www.international-dairy.com
Let’s raise the
bar for flavor
and appearance
Chr. Hansen offers a wide range of ripening
solutions to elevate cheeses across your
portfolio. To help navigate the flavor landscape,
we have developed the TasteIT™ Tool, a digital
tool designed to assist with professional tasting
sessions in a fun and interactive way.
+49 5021 963-0
service@chr-hansen.com
www.chr-hansen.com
Sensorial evaluations tend to get quite complex the more
product samples and panelists are included and the more
questions are being asked. It gets even more complicated
if you are to bring results in accordance with existing
trend in the food markets, i.e. if you are up to evaluate
how and to what degree a certain product fulfils expectations associated
with such trends. Chr. Hansen has introduced a new solution
to tackle with such difficulties based on artificial intelligence.
Shifts in market trends create
new opportunities
Marlene Boiesen, Commercial Development Manager Food Cultures
& Enzymes, Chr. Hansen, Hoersholm, Denmark explains: “Shifts in
market trends create new opportunities for cheesemakers for sure.
But if they want to benefit from new niches opening in the market,
they need to adapt their products to consumer expectations. We
know that taste, flavour and texture are exactly the parameters that
make people eat and love cheese. So in the end, sales depend on
the right sensorial properties of the cheeses in offer. Here’s were we
developed a new structured approach to sensorial evaluation with
our customers using the TasteIT Tool powered by FlavorWiki.”
FlavorWiki is a digital company that aims at revolutionising
the way the food industry collects, analyses and interacts with
consumer, sales and R&D related data. The FlavorWiki Platform
combines advanced data and machine learning techniques with
easy-to-use features that facilitate digital communication with
consumers, colleagues, customers and suppliers around the
world. The company counts major CPG and ingredient suppliers
such as Chr. Hansen amongst its clients, and conducts research
around the world in more than 14 languages.
Standardised and structured
sensorial evaluation
In a 6-months project, Chr. Hansen and FlavorWiki jointly developed
a system that allows for standardised and structured sensorial
evaluation. It went online in September 2020 and has, since
then, found enthusiastic acceptance. Customers even asked to
Marlene Boiesen,
Commercial Development
Manager Food Cultures
& Enzymes, Chr. Hansen:
Cheese sales depend on the
right sensorial properties of
the products in offer
photo: www.colourbox.de
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/www.international-dairy.com
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