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Design the perfect sensory experience

One consumer craves a chewy texture in her afternoon snack while another looks forward to the perfect crunch at breakfast. For some consumers, sweetness means the lusciousness of caramel. Others want sweetness that is bright, fruity and long lasting. Backed by groundbreaking research, our experts can shape every dimension of the sensory experience to create  winning new products.

Our DIAL-IN® Technology approach to optimum texture and sweetness, together with our Ingredion Idea Labs™ innovation centres will provide truly global support. Using sophisticated testing capabilities and trained expert panels, we will determine the sensory profile of ingredients and products and unveil how sensory attributes drive consumer choice and repeat purchase.

To gain a deeper understanding of consumer preferences, we use three main types of testing:

  • Discrimination test: Are products significantly different or similar?
  • Descriptive test: What are the characteristics of the products? How can the differences between ingredients or products be described?
  • Acceptance test: How much does the target consumer like the product? Would he or she buy it if available?

Our trained sensory experts also perform descriptive analyses to translate the consumer experience into scientific terms. This allows us to help you quickly target and achieve the perfect texture and sweetness in your products.

Working with our analytical team, we can measure and determine the desired sensory sweetness using concentration response of sweeteners from sucrose to stevia extract. You will work with our experts to achieve the level of consumer-preferred sweetness in your product, while reducing sucrose.

In addition to the descriptive profiling of our ingredients and your products, our trained descriptive panels evaluate how sensory perception in foods and beverages changes during the eating experience.  For example, using Temporal Perception—time intensity (TI) and temporal dominance of sensation (TDS)—we can record and contrast over time, the perception of sweetness from sucrose and ENLITEN® stevia. We also can translate how individuals transform a snack in their mouths, over time. This essential work enables us to help you create complex sensory perceptions in your product over time, such as “lingering”, “refreshing” and “smooth finishing”.    

Consumers use words such as “thick” and “creamy” to describe the yogurt eating experience. Formulators, on the other hand, need measurable scientific terms such as “viscosity” and “mouthcoating” to achieve those qualities. Our trained sensory experts translate consumer language into measurable scientific terms to enable precise formulations. Ingredion pioneered two proprietary languages to make this possible:

  • TEXICON™ texture language, part of our DIAL-IN® Texture Technology process—translates consumer terms such as “creamy” and “luscious,” into terms our trained panelists can rate for intensity, such as mouthcoating, viscosity and stringiness.
  • SWEETABULARY™ sweetness language—connects the consumer experience of sweetness with taste and functional attributes. We use SWEETABULARY™ sweetness language to help define and target sweetness attributes as part of our DIAL-IN® Sweetness Technology process.

Talk to us about using DIAL-IN® Technology and our global sensory capabilities to achieve perfect textures or sweetness in your next formulation - the first time.

Just-right texture

Test ingredients in formulations up to 10 times faster. 

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