Campden BRI says that it has become the first company to achieve UKAS accreditation for its sensory benchmarking method.

 

Campden BRI notes that it has over 15 years’ experience in benchmarking, and now provides a well established service. Each product, from wedding cakes to bagged salads, to alcoholic and non-alcoholic beverages, is evaluated individually by a small team of assessors for a number of sensory attributes before being awarded an Overall Eating Enjoyment score. The results from this method allows development teams to improve their product, according to Campden, as they can act on the information garnered from the assessor’s response and adjust the product as required to better its overall acceptability and marketability.

 

“As the only company to hold a UKAS accreditation for benchmarking, our methods have been internationally recognised for their competence, impartiality and performance capability,” said Maria Bryan, who was instrumental in gaining the accreditation. “The benchmarking team has worked hard as part of the accreditation process to ensure that the expert assessor panel is highly trained to deliver accurate, consistent judgements of products. With such a competent, effective programme, investing in the benchmarking service at Campden BRI means that manufacturers and retailers can stay abreast of new and novel trends, safe in the knowledge that any results produced have gone through a reliable, robust process. These results will provide a valuable insight into product quality and acceptability, giving an upper hand to product developers in an increasingly competitive market.”

 

Campden BRI provides technical, legislative and scientific support and research to the food and drinks industry worldwide with a range of services covering agri-food production, analysis and testing, processing and manufacturing, safety, training and technical information services.