Sensory analysis: your tool for developing, securing and optimising your products
Crucial advantages through sensory testing
April 2026 (update). In recent years, sensory testing has become an essential tool in the food industry. Whether you are developing vegan meat substitutes, novel foods, new packaging solutions or reformulating existing products: targeted sensory testing helps establish products on the market and avoid unnecessary costs. This article explains the benefits of sensory testing in the context of guidelines, certifications and more.
5 steps to success: the sensory project process
Would you like to implement a sensory project with us, but are unsure how to approach it? We can plan all the important steps together with you based on the following key points:
- Initial consultation and definition of objectives.
- Selection of suitable methods: in order to choose the right methods, we need details about your product and your objectives. Together, we determine the time frame required to carry out the tests, clarify how much sample material is needed and how the samples can reach us best.
- Quotation and project start: you will receive a detailed quotation in this step.
- Execution and test report: after receipt of the samples, all requested tests will be carried out and you will receive a detailed test report.
- Completion: any anomalies will be discussed and in case of changes, e.g. to recipes, further tests will be carried out until your product meets the set sensory expectations.
Legal developments
Sensory testing is also becoming more relevant in legal terms. Various certification standards (e.g. DIN EN ISO/FSSC 22000, BRC Global Standard for Food Safety or IFS Food), the German 'Guiding Principles for Vegan and Vegetarian Foods with Similarities to Foods of Animal Origin' and 'Good Manufacturing Practice' (GMP) increasingly refer to the necessity of sensory testing as part of comprehensive quality management.
EU updates on vegan meat labelling
European legislation is changing: since 2025, the EU Parliament has been discussing stricter requirements for the product labelling of plant‑based meat alternatives. In March 2026, the EU Parliament and Member States reached a compromise on labelling requirements: while familiar terms such as 'veggie burger' and 'tofu sausage' will remain permitted, 31 specific meat designations that clearly refer to animal species or particular cuts – including 'beef', 'poultry', 'chop', or 'bacon' – will be prohibited in the future. This regulation means that products will be less able to communicate using familiar terms. Instead, they must be more clearly identifiable through their sensory qualities. Therefore, flavour, texture, aroma and appearance are crucial in providing orientation and maintaining consumer confidence, despite the use of new terminology.
Certifications as a competitive advantage
Certifications are a key factor in today's competitive landscape. Implementing organoleptic-analytical sensory testing is a great advantage in this context. Although this procedure is not explicitly mandated, it can streamline the certification process by ensuring compliance with specific requirements, such as implementing food safety management and/or quality control/assurance measures.
Sensory testing as part of marketability
Both Good Manufacturing Practice (GMP) and the EU Hygiene Regulation (EU Regulation (EC) 852/2004) stipulate that food must be fit for human consumption. This includes meeting trade expectations and that they are 'characteristic' and 'free from foreign odours or tastes'. To ensure this, sensory testing is essential. Conducting an upfront sensory test can help prevent complaints and loss of customer acceptance.
Sensory analysis: practical benefits
Companies benefit measurably from targeted projects. In the past, Eurofins Analytik GmbH in Germany was able to support many customers to successfully establish their products on the market and save costs. For example, a trader of raw materials, such as painkillers, purchased salicylic acid that did not meet the required specifications – resulting in a complaint. The company would have had to pay customs duties for re-importation into the country of origin.
However, a sensory inspection showed that the raw materials were not marketable, so that the customs duty for re-importation was no longer necessary and significant costs were saved. Sensory tests can also be used to answer a wide variety of questions in the food sector. These concerns can relate not only to the product itself, but also to the preparation process. The example of coffee illustrates this: as part of a customer project examining the influence of various water filter systems and their influence on the mineral content (and thus also the pH value), it was possible to determine the optimal degree of mineralisation for coffee preparation from a sensory point of view.
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Would you like to find out more about our testing solutions, or do you need tailored analytical support? Contact us today to get in touch with our experts.