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Sensory Science

1 - 10 Results out of 13

High-fat foods and fiber may be key to perfect weight management and good health outcomes.

Texture has always been an important consideration during product development. Kelly Hensel, senior digital editor of Food Technology magazine, talks with ICL Food Specialties (booth 1123) and CP Kelco (booth 3947) whose innovations are bringing superior texture and stability to formulations.
Does environment influence the perception of flavor? IFT19 attendees will have the opportunity to immerse themselves in different virtual environments.
With childhood obesity and type 2 diabetes on the rise, a spotlight has fallen on what and how much Americans are feeding their kids. Three speakers helped shed some light on the subject in a Monday morning session entitled “The Unique Nutrition and Feeding Needs of Infants and Toddlers.”
Enhancing Consumer Acceptability of Novel Ingredients and Processes: A ‘Product Plus’ Approach

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 08:30 AM - 10:00 AM

Where: Ernest N. Morial Convention Center - 388-390

The growth in scope and scale of innovation programs within food and beverage businesses is evidenced by the myriad of new ingredients, recipe reformulations, new technologies, and revised packaging formats that can be found across numerous product categories. Some of these initiatives are driven by changing regulatory frameworks, while others are a response to address either new or poorly met existing consumer needs.
Consumer acceptability of these new initiatives is critical in maintaining a vibrant and effective food and beverage sector, however, a structural shift in the consumer food value equation is creating a significant challenge for industry in terms of innovation adoption rates. While traditional drivers such as taste, price and convenience in ‘the consumer value equation’ remain intact, the proportion of consumers who consider a series of evolving drivers as a significant part of the purchase decision has grown substantially. These evolving value drivers include attributes such as health & wellness, safety, social impact, experience and transparency.
Within health and wellness consumers include attributes ranging from nutritional content to organic production to all-natural ingredients to fewer artificial ingredients. Safety encompasses attributes such as the absence of allergens and fewer ingredients. Social impact includes attributes such as local sourcing, sustainability, and animal welfare. Experience includes attributes such as the retail environment, personalization and brand interaction, while transparency relates to attributes such as clear labeling and trusted third party certification. Given the shifting nature of the consumer food drivers described above, purchase decisions are increasingly based on “product plus’’ factors, such as specific ingredients, how the product was made, where it was made, and what corporate values the manufacturer exemplify, to name but a few.

This proposed session will provide insights on these evolving consumer drivers within a social, individual and product evaluation framework. The application of semiotics, multisensory and cross modal correspondences, industry practitioner perspectives, and novel approaches in consumer sensory product evaluation related to product development will be discussed through four podium presentations by leading experts in their respective fields.
Designing Food and Beverages for Niche Populations

When: Monday, 06/03/2019 through Monday, 06/03/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 283-285

Sensory science is advancing and to produce a successful and relevant food or beverage, the testing population or who you ask to evaluate your product is critically important. In the past, sensory testing was often performed on the population who was most convenient and this still may be applied in some cases for certain products. However, in more specialized populations, differences in taste and smell perception, restricted food choice and specialized nutritional requirements require that the testing be performed in these populations—extending results from a standard population does not provide a good indicator of product acceptance. 
Thus, the overall objective of this session is to educate attendees on the importance of testing with specialized populations and the sensory considerations, including challenges and best practices, in working with various specialized groups. Even though this topic has great industry application and specialized populations are abundant in the consumer landscape, a session at IFT has not been organized around this area for a number of years. 
Pack It In, Pack It Out: Real-Life Packaging Sensory Design You Can Take With You

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 12:30 PM - 02:00 PM

Where: Ernest N. Morial Convention Center - 388-390

Sensory evaluation is grounded in the five senses, all of which interact, so it is rare to experience one form of sensory stimulus to the exclusion of the others. The senses are how humans have learned to navigate the world. Much of the literature research shows that design factors of packaging and food containers can have a strong impact on taste experience and product evaluation. However, most of this research has mainly focused on how visual appearances steer sensory impressions, including smell and taste.

The goal of this symposium is to present IFT attendees with a practical and relevant presentation by industry professionals in the sensory and packaging space. The discussion will seek to trace the evolution of packaging, to uncover design elements and recent innovations to elevate the consumer experience, and to explore the value of sustainability in the global ecosystem. When planning a research study, packaging is often overlooked, but it is serves a vital marketing function for CPG and FMCG companies. A product’s packaging has several functions besides protecting the contents and expediting transport, handling, and storage: it also serves to grab the attention of trial consumers, to influence their willingness to buy, and even to increase the acceptance of the product for repeat purchase. The Sensory and Consumer Sciences Division (SCSD) has selected a number of practicing professionals to discuss this area and provide understanding to both the division membership and the greater food and beverage product design and development community on the status of this area of interest.
Enter the Matrix: Impact of Food Structure on Health Outcomes and Sensory Perception

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 265-268

Dietary guidance is developed to help people meet nutrient needs and limit their intake of certain nutrients, but it does not typically account for how nutrient delivery may vary based on food source. As recently as 2010, the Dietary Guidelines for Americans has recommended limiting total fat intake in the diet to reduce the risk of chronic disease, including cardiovascular disease. However, some foods, including some high in fat, have a different impact on health than would be expected based on their nutrient content. Recent research indicates that the structure of a food, or food matrix, affects the impact of that food on health outcomes and may be responsible for differences between the expected health outcomes linked with a food and its observed impact. Using dairy foods and avocados as case studies, this session explores the importance and feasibility of considering food form as well as nutrient profile in evaluating the health impact of dietary patterns and dietary recommendations. The impact of the food matrix on satiety and sensory perception of these foods will be addressed as well.
Consumer Choice, Not a New Nicholas Sparks Novel, Rather How We Observe and Measure Matters

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 02:15 PM - 03:45 PM

Where: Ernest N. Morial Convention Center - 383-385

The goal of this curated symposium is to present IFT members with a dialog between industry professionals on the real truths and myths behind practices that are thought to be commonly agreed upon approaches. When planning a research study, choice behavior is often overlooked. Choice behavior seems arbitrary, but the truth (or myth) on the issue is much more involved and elaborate than quickly running a consumer study. The literature tells us there is an underlying non-cognitive principle to the matter, as well as imparting context and the decision process consumers make/follow. The Sensory and Consumer Sciences Division (SCSD) has selected a number of practicing professionals to discuss this area and provide understanding to both the division membership and the greater food and beverage product design and development community on the status of this area of interest.
How Humanization and Premiumization Shape Pet Food Development

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 02:15 PM - 03:45 PM

Where: Ernest N. Morial Convention Center - 265-268

The pet food industry has been growing significantly in the past decades, as consumers are paying closer attention to the needs of their furry companions’ food than ever before. Social media exposure is also helping to provide additional transparency around food to consumers. Nowadays, pets typically live longer and eat better, with pet owners increasingly seeking less processed and more natural, premium pet food.
Based on Euromonitor 2018, the global pet care market is expected to post dynamic growth compared to most other fast-moving consumer goods (FMGC) in 2018. Two overlapping trends, both in force for nearly two decades and both primarily marketing-driven, continue to influence the infusion of new products and services into the U.S. pet market: humanization and premiumization. To stay competitive, pet food companies need to make sure the food stays up to the trends and also tastes good to meet the demands of a competitive market. Due to the unique nature of pet food research, while the purchasing power is not the with the end consumer, there are a lot of challenges the pet food company has to face on a daily basis.

This symposium will first review current evaluation methods being used in pet food sensory research, then go into novel research on pet enjoyment, followed with the use of traditional and novel ingredients and how they are applied in pet food development driven by humanization and premiumization trends.