Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret reaction to those characteristics of food material as they are perceived by the senses of sight, smell, taste, touch, and hearing (sound)1.
The sensory experience of food and beverages is shaped not only by what we see, smell, taste, touch and hear, but also by our memories, expectations and current environment, influencing both perception and future choices.
Sensory science helps us understand that experience in a meaningful and scientific way.
Kerry’s Global Sensory Science Programme
Kerry’s Sensory and Consumer Product Research team brings together sensory science expertise, consumer understanding and data to learn what people notice, what matters to them and why. They use those insights to help Kerry and customers make confident decisions to create products that consumers genuinely enjoy and want to choose.
This team brings together more than 40 sensory science professionals across 14 laboratories in 13 countries. By working as one team, they draw on global expertise while staying close to the needs of local markets. When a project requires broader reach or additional support, they also work with trusted research agency partners.
The team work closely with Kerry’s R&D teams and customers from the beginning to understand the research need and agree on what success looks like. They then use sound experimental design and advanced analysis to turn sensory science and consumer data into recommendations that teams can use.
Whether the work involves new product innovation, product matching, deconstruction and reconstruction, or line extensions, their goal is to help people make informed decisions, reduce uncertainty and bring consumer-tested products to market faster.
The best sensory research begins with understanding what we need to learn. At Kerry, the Sensory and Consumer Product Research team use trusted methods such as descriptive analysis, discrimination testing and consumer acceptance testing and tailor each study to the research question.
They also draw on implicit testing, emotional measurement and contextual research to understand consumer perception beyond liking. These approaches help them explore what shapes consumer choices and identify needs that may not yet be met.
With support from AI-assisted analysis, the team can bring findings from different studies and data sources together to create a fuller picture of the consumer and help guide product development.
Sensory Organisations
ASTM International (Committee E18)
Society of Sensory Professionals
European Sensory Science Society (E3S)
Reference:
1. Jain V, Gupta K. (2005). In: Food and Nutritional Analysis | Overview, pages 202-211. Editor(s): Paul Worsfold, Alan Townshend, Colin Poole. Encyclopedia of Analytical Science (Second Edition): Elsevier. ISBN 9780123693976. DOI: 10.1016/B0-12-369397-7/00175-8.