In a first step an organoleptic check is most important for the quality assurance and quality evaluation of foods.

Sensory is the science of using human senses for testing and measurement. The used method is called sensoric analysis. It includes planning, accomplishment and evaluation of organoleptic tests and also an interpretation of the results.

Your samples will be tested and evaluated by a qualified testing group. Among them are experts certified by the German Agricultural Society (DLG).

The sensorical testing includes the following parameters:
appearance, aroma, flavour and consistency.

Besides the general checking we also perform comparative tests (products of the competition) and also checkups with standardised methods (for example DLG).

For the comparative tests and long term quality controls we offer additionally physical methods such as Lovibond, Hunter LAB, viscosity, Bostwick and Stevens Texture Analyser.

For answering your questions our contact persons are gladly at your disposal at any time.