Solving Flavor Problems
Client Request: A large beverage company wanted to determine the cause of a flavor problem in a product, questioning the client’s ingredients.
CLB Study:
CLB examined the product, proposing the problem was not an ingredient interaction, but a shelf life situation.
- CLB proposed an accelerated shelf life study to monitor the taste profile, conducting a teleconferencing taste panel to reduce travel costs.
- The test was concluded early, having convinced the beverage company the cause was not due to client ingredient reactions in the product.
- The successful test retained the client’s ingredient business and reduced costs to both companies.
- The test provided additional product development projects from the beverage company for the client.
