Spread
Sensory Quality System™
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Please complete the application and submit your products for the annual Excellent Taste Awards.
Food & Beverage Categories
Here’s a full breakdown of food & beverage categories with their subcategories.
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Spread Products Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure spread Products excellence?
To identify the quality of sauces products, sensory analysis relies on trained panel assessments, testing targeting appearance, aroma, flavor, texture/mouthfeel, and overall acceptability; these are supported by standardized descriptive profiling, hedonic and discrimination tests, tailored to the product’s culinary use and complexity.
Some of the Sensory Attributes Evaluated
- Color, gloss, uniformity, visual evidence of oil separation or air bubbles.
- Freshness, typicity (buttery, nutty, dairy, vegetal, roasted, oxidized, rancid), intensity, absence of off-odors.
- Sweetness, saltiness, bitterness, acidity, umami, flavor balance, aftertaste, off-flavors.
- Spreadability, firmness, creaminess, stickiness, melting, cool-melting sensation, graininess, adhesiveness, mouth-coating, mastication quality.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of spread excellence, supporting effective product evaluation and differentiation.
2026 Registration Period is OPEN
Please complete the application and submit your products for the annual Excellent Taste Awards.
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