Improving team tasting in the food industry

1 Introduction the ever-increasing importance of new tasting methods within the project teams 

As companies, we are currently facing a new context in which project teams need to evaluate their products. This need is obvious, of course it is something developers have been working on for some time. But the need to improve, standardize and formalize the approach appears to have become increasingly important, for three 

Against this backdrop, it is easy to see the increasing need to implement the new tool team tasting , which involves the internal project team in the sensory evaluation. This chapter will analyse how this tool can be used, according to the following plan  

Precise analysis of the concrete situations where this type of evaluation is appropriate  

Analyses of the opportunities and constraints linked to a project team evaluation  

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The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of experts, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. 

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