Product analysis (food choices, nutritional information, sensory evaluation techniques)

Product analysis (food choices, nutritional information, sensory evaluation techniques)

Product Analysis

  • Understand that product analysis is the evaluation of food items based on specific criteria, including food choices, nutritional information, and sensory attributes.
  • Remember that product analysis can assist in predicting the success of the product, identifying potential improvements, and ensuring the product meets regulatory standards.

Food Choices

  • Note that food choices refer to the selection of specific food items or categories by individuals, often influenced by factors like personal preferences, cultural backgrounds, and health considerations.
  • Be aware that factors such as allergies, dietary restrictions, and ethical considerations (e.g. vegetarianism or veganism) can also influence food choices.
  • Acknowledge the role of marketing, promotion, and packaging in steering food choices.

Nutritional Information

  • Learn the importance of nutritional information in food product development, both for regulatory compliance and to inform consumers about the nutritional content of the food.
  • Understand how to read and interpret nutritional labelling, including details on macronutrients (proteins, fats, carbohydrates), micronutrients (vitamins, minerals), and other parameters such as energy (calories), salt, and sugar content.
  • Recognise that nutritional information can be used as a selling point for food products, especially for health-conscious consumers or those with special dietary needs.

Sensory Evaluation Techniques

  • Comprehend how sensory evaluation techniques are used to assess the appearance, smell, texture, and taste of food products, important for determining product acceptability and preference among consumers.
  • Identify various sensory evaluation techniques such as blind testing, triangle test, and preference ranking.
  • Be aware of the role of sensory panels or taste testers in product development, and understand the importance of objectivity in sensory evaluation.
  • Appreciate how sensory evaluation can be combined with other product analysis data to create a comprehensive view of a food product’s desirability and potential success in the market.