ORGANOLEPTIC

Why is organoleptics important in the food industry?

We are all aware of the importance of something appealing to our eyes, but what happens when it doesn’t? Unfortunately, we lose sales opportunities with our consumers. That is why organoleptics is a fundamental parameter for manufacturers in the food industry.

Is the organoleptics of a food important?

The visual appearance of a food is decisive in a first impression. Perceiving food as something natural and homemade invites us to want to try it and make it part of our daily lives.  As food producers, this may seem obvious, but there are so many needs to be aligned in the final food that it is easy to miss the point. To what extent do you need heat treatment or HPP that modifies proteins and lipids? And those acidifiers that lower pH and change viscosity and colour? To remove Aw by having a drier and less juicy texture? Chemical preservatives with metallic flavours?

What does poor organoleptics of a food indicate?

A bad appearance, smell or colour is associated by consumers with less wholesomeness and therefore affects the purchasing decision and the image of the manufacturer.

What preservatives are available to maintain the organoleptic properties of a food?

We know that maintaining the organoleptic properties of a product and making it attractive to the consumer and at the same time microbiologically safe, is not easy. That is why we offer natural preservatives that provide safety without spoiling the organoleptic properties with other physical and chemical methods.

We invite you to click on the link below to see for yourself.