Danone Nutricia’s growth highlighted a need for international consistency in product terminology for the mouthfeel characteristics of nutritional drinks. This consistent lexicon was needed for a wide range of users, including health care professionals and patients, when selecting and preparing nutritional supplement drinks.
A Sensory Trained Panel is the perfect solution for pinpointing the mouthfeel and textural characteristics of products. By tasting and assessing the texture of 32 different products, our sensory experts developed a lexicon of 51 mouthfeel attributes, which were then sorted into 9 overarching terms. This developed a complete hierarchically-structured mouthfeel terminology for nutritional beverages, tailored specifically to Nutricia’s product development and communication needs.
The language was converted into a tailored and academically published mouthfeel wheel, allowing Nutricia to use readily accessible language as well as showcase their innovative development to both commercial and academic audiences. This structured terminology should assist sensory expert panels, Health Care Professionals (HCP), carers, chefs, food technologists, and sensory scientists as well as the end user in need of adapted textures, in their interpretation and use of terminology related to mouthfeel nutritional supplement beverages.
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