Appearance
Color uniformity, gloss, surface texture, and visual appeal.
26 protocols · One standard
Sensory Quality System™
Plant-based Foods
Vegan alternatives across dairy, meat and meals — texture, flavour truth and balance.
Plant-based Foods Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure plant-based foods excellence?
To identify Plant-based products product quality via sensory analysis, structured evaluation focuses on appearance, aroma, flavor, and especially texture using trained panels.
Some of the sensory attributes evaluated
Aroma
Plant-typical notes, off-odors, intensity, and complexity; may include beany, grassy, nutty, or earthy aromas not found in animal products.
Taste
Sweetness, bitterness, acidity, umami, flavor complexity, and presence of off-flavors or aftertastes from plant ingredients or processing.
Texture
Firmness, juiciness, chewiness, moisture release, cohesiveness, fibrousness, creaminess
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of Plant-based products excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your plant-based foods for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.