Tuesday, December 16

Sensory evaluation of alternative proteins: A best practices guide

Register

Date and time

Tuesday | December 16 2025 | 12:00 pm

Location

Online

About this event

Learn how sensory science can drive the adoption of alternative proteins.\n\nTaste remains the strongest driver of consumer food choice, making sensory science essential to the success of alternative proteins. Join us for a webinar on December 16th presenting highlights from GFI’s new white paper, which introduces the basics of sensory science and how it can be integrated more effectively across alternative protein R&D. Participants will gain an understanding of how sensory methods can be applied throughout the product development lifecycle to improve decision-making, reduce risk, and accelerate progress toward taste parity.\n\nAttendees will learn:\n\nWhy sensory science must be integrated early and repeatedly throughout development, and how even rapid or informal methods can guide product development.\nHow to choose the right method for the right question, from discrimination and descriptive analysis to affective and temporal testing.\nHow to benchmark effectively, and why comparisons must be anchored to high-performing, target-market products.\nWhy internal tasting panels fall short—and how to design studies using relevant target consumers to generate reliable, actionable data.\nHow sensory science can bridge R&D, product development, data science, marketing, and business strategy to de-risk choices and speed innovation.\n\nThis session is designed for researchers, product developers, sensory scientists, food technologists, and innovation teams looking to strengthen their approach to taste optimization. Attendees will leave with practical frameworks, methodological guidance, and cross-functional strategies to ensure technical advances translate into products consumers will choose—and keep choosing.\n\nSensory science is more than a test at the end of development. It is a strategic tool that links scientific rigor with consumer expectations. Join us to learn how integrating sensory science can position alternative proteins to compete on taste, build trust, and accelerate market adoption.

Languages

English

Event type

Education

Organizer

The Good Food Institute
The Good Food Institute

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