COMPANIES THAT HAVE THEIR IDEAS TESTED GROW MORE

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A European research center

Developing an idea in test-made environments is stimulating

Il laboratorio di Adacta

The Consensory Center is the facility we created to put into practice our product research vision and live up to our professional values.

 

It took a year to set up one of the most modern and best equipped centres in Europe dedicated to sensory research and product tests.

 

Experts, who have been working for years with both national and international companies, carefully designed the use of space.  Different areas were set up, functionally integrated with each other.

  • The Sensory lab
  • The Culinary centre.
  • The Consumer test area equipped with a one-way mirror viewing room.
  • An area dedicated to cosmetics, cleanser and sniff tests.
  • An area dedicated to the logistics organisation and sample preparation.

 

This facility, covering 2 floors and a surface of 500 square metres, reflects the dual approach that is often used to study the sensory performance of food products: the consumers’ “subjective” perception, together with the sensory assessors’ “objective” measurement.

 

The Consensory® Center quality system is certified UNI EN ISO 9001: 2008 and  UNI ISO 20252:2012.. Furthermore, the Centre got the Healthcare Authorisation and works in compliance with a self-control handbook for food hygiene based on the principles of HACCP system.

 

Click here to see the facility.

lab2

Consensory center Sensory Room (Iso 8589) which is used for the objective analysis of a product sensory features, is equipped with 10 booths, where the sensory judges can individually assess the products. An environmental verification system assures the control of odours, temperature and humidity. All the booths are computerised and equipped with a statistical program of sensory data acquisition.

 

This area is connected to the culinary centre by an internal freight elevator that conveys the sample test to the sample preparation room and the describer generation room, where judges meet to work on the products discussed during the survey before the actual sensory session.

 

Consensory center sensory lab is part of Adacta Sensorynet, the first Italian net of sensory labs started in 2001. Our sensory experts choose and monitor a network of sensory rooms divided and carefully selected by product category. There is a net connecting some of the main companies in this area under the scientific and operative direction of our Researchers.

 

Watch the video

giudici2

Who are the sensory assessors?

 

They can be:

  • male or female, young or old
  • specially selected on the base of their natural bents  because physiologically predisposed
  • methodologically trained
  • working in panels

 

What is the difference between consumers and assessors?

 

Consumers express subjective preferences measured in degrees of satisfaction and acceptance, whereas assessors express objective judgments, measured in intensity and ranking. However, there is no contest between consumers and assessors, their roles are complementary: assessors measure what consumers appreciate.

 

Taste clearly plays a role in the sensory evaluation of a product, but what features can we perceive through the other 4 senses? Let’s start with smell.

 

The nose plays an essential role when tasting a product, the aroma, and the smell of a particular food both contribute to the enjoyment and taste. In fact, when we have a cold and our senses are temporarily impaired, we can’t distinguish flavours

 

What about eyesight?

 

Eyes give us the chance to imagine how a product is, even before tasting it.

 

What about touch and hearing?

 

When touching a product, we become aware of its volume, texture and weight. Think about the importance of this sense when choosing cosmetics and creams.

 

On the other hand, our ears enable us to perceive the noise the products “produce”. People with hearing problems have more difficulties in feeling how crunchy an apple is or how soft and fluffy a cake is. In the non-food area, the role of sounds can be critical. Perhaps not all of us are aware of how the “click” of a lipstick cap or the sound of a car door closing can actually affect our purchasing behaviour.

 

How do you become a sensory assessor?

 

Periodically, our panel leader calls selections to recruit and train new sensory assessors.

 

The screening activity of candidates lasts about 1 week and aims at assessing their: eyesight, taste and touch perception skills, nose receptor quality, intelligence and attitude to carry out qualitative discriminating tests, semantic descriptive tests and in general their attitude to and their understanding of analytical methods.

 

Why are the sensory assessors defined “a measurement tool”?

 

Only a sensory assessor can pick up the intensity of a product, i.e.: the intensity of sweetness, of bitterness, of sourness. Machines cannot replace sensory assessors yet.

 

Are the sensory assessors paid?

 

Yes, they are. Being a sensory assessor is a job and it is therefore fair that they are paid.

 

Watch the video

consumer beauty center

Texture, color and fragrance are decisive in attracting consumers

 

A techincal test area to study the drivers of liking

 

Texture, colour and odour are in fact the main liking drivers of cosmetics, detergents and cleaning products.

 

Contributing to the launch and development of cosmetics or detergents is a highly sensorial experience

 

Watch the video

consumer-test2

Many are the decisions that contribute to the success of a product.

 

Functional, hedonistic or nutritional benefits, sensorial connotation, name, packaging, color, taste or formula, communication, price.

 

Listening to consumers helps companies choose the most suitable mix.

 

Putting consumers reasearch and sensory analysis together gives even more complete results.

 

To give these answers Adacta researchers have created the Consensory test system.

 

Watch the video

logistica2

Logistics is a key element in market research in particular for those agencies, such as Adacta, who decided to specialise in product testing. The growth of this corporate area led us to:

  • Identify a specific resource – the “logistics manager” – who coordinates all the activities of product management.
  • Set up a logistics organisation with large warehouses where products can be stored, equipped for product transport.
  • Sign partnership agreements with companies specialized in this area, in particular relating transportation and storage of fresh products.
  • Develop particular skills in product “debranding” and labelling, even for large quantities.

 

A computerised system supports the different phases of the sample preparation and allows us to monitor all the logistics until products are delivered.

 

Watch the video

Il laboratorio di Adacta

The Consensory Center is the facility we created to put into practice our product research vision and live up to our professional values.

 

It took a year to set up one of the most modern and well equipped centres in Europe dedicated to sensory research and product tests.

 

Experts, who have been working for years with both national and international companies, carefully designed the use of space.  Different areas were set up, functionally integrated with each other.

  • The Sensory lab
  • The Culinary centre.
  • The Consumer test area equipped with a one-way mirror viewing room where Clients can watch the tests.
  • An area dedicated to cosmetics, cleanser and sniff tests.
  • An area dedicated to the logistics organisation and sample preparation.

 

This facility, covering 2 floors and a surface of 500 square metres, reflects the dual approach that is often used to study the sensory performance of food products: the consumers’ “subjective” perception, together with the sensory judges’ “objective” measurement.

 

The Consensory® Center quality system is certified UNI EN ISO 9001: 2008 and  UNI ISO 20252:2012.. Furthermore, the Centre got the Healthcare Authorisation and it works in compliance with a self-control handbook for food hygiene based on the principles of HACCP system.

 

See the facility, click here

lab2

The Consensory center Sensory Room (Iso 8589), used for the objective analysis of product sensory features, is equipped with 10 booths, where the sensory assessors can individually evaluate the products. An environmental check system assures the control of odours, temperature and humidity. All the booths are computerised and equipped with a statistical programme of sensory data acquisition.

 

This area is connected to the culinary centre by an internal freight elevator that conveys the test samples to the sample preparation room and a separate working room, where assessors meet and work on the definition of the products attribute list before the actual sensory session starts.

 

The Consensory center sensory lab is part of Adacta Sensory net, the first Italian net of sensory labs started in 2001 under the scientific and operative direction of Adacta Researchers. Our sensory experts selected the labs now belonging to the network and keep monitoring them regularly .

 

Watch the video

giudici2

Who are the sensory assessors?

 

They can be:

  • male or female, young or old
  • specially selected on the base of their natural bents  because physiologically predisposed
  • methodologically trained
  • working in panels

 

What is the difference between consumers and assessors?

 

Consumers express subjective preferences measured in degrees of satisfaction and acceptance. Whereas assessors express objective judgments, measured in intensity and ranking. However, there is no contest between consumers and assessors, their roles are complementary, we realise that assessors measure what consumers appreciate.

 

Taste clearly plays a role in the sensory evaluation of a product, but what features can we perceive through the other 4 senses? Let’s start with smell.

 

The nose plays an essential role when tasting a product, the aroma, and the smell of a particular food both contribute to the enjoyment and taste. In fact, when we have a cold and our senses are temporarily impaired, we can’t distinguish flavours

 

What about eyesight?

 

Eyes give us the chance to imagine how a product is, even before tasting it.

 

What about touch and hearing?

 

Touching a product, we become aware of its volume, texture and weight. Think about the importance of this sense when choosing cosmetics and creams.

 

On the other hand, our ears enable us to perceive the noise the products “produce”. People with hearing problems have more difficulties in feeling how crunchy an apple is or how soft a sweet is. In the non food area, the role of sound can be critical. Perhaps not all of us are aware how the “click” of a lipstick cap or the sound of a car door closing can actually affect our choice of purchase.

 

How do you become a sensory assessor?

 

Periodically, our panel leader calls selections to recruit and train new sensory assessors.

 

The screening activity of candidates lasts for about 1 week and it aims at assessing their: eyesight, taste and touch perception skills, nose receptor quality, intelligence and attitude to carry out qualitative discriminating tests, semantic descriptive tests and in general their attitude to and their understanding of analytical methods.

 

Why are the sensory assessors defined as a measurement tool?

 

Only a sensory assessor can pick up the intensity of a product for example, the intensity of sweetness, of bitterness, of sourness. Machines cannot replace sensory assessors yet.

 

Are the sensory assessors paid?

 

Yes, they are. To be a sensory assessor means to carry out a job and so, it is fair that they should be paid accordingly.

 

Watch the video

consumer beauty center

Texture, color and fragrance are decisive in attracting the consumer

 

A techincal test area to study the drivers of liking

 

Texture, colore, profumo, pack costituiscono infatti i principali driver di gradimento per i cosmetici, i detergenti ed i prodotti per la pulizia della casa.

 

Contributing to the launching of such products is an expertice with a high level of sensory feeling

 

Watch the video

consumer-test2

Many are the decisions that contribute to the success of a product.

 

Functional, hedonistic or nutritional benefits, sensorial connotation, name, packaging, color, taste or formula, communication, price.

 

Listening to consumers helps companies choose the most suitable mix.

 

Putting consumers reasearch and sensory analysis together gives even more complete results.

 

To give these answers Adacta’s researches have created the consensory test system.

 

Watch the video

logistica2

Logistics is a key element in marketing research and particular for agencies, like ours Adacta,   who decided to specialise in product testing. The development of this corporate area created the need to:

  • Identify a resource – the “logistic manager” – who coordinates all the activities of product management.
  • Set up a logistic organisation with large warehouses where products can be stored and with equipment for movement and transport.
  • Sign partnership agreements with companies specialising in this area, in particular for what concerns movement and storage of fresh products.
  • Develop a particular skill in a correct and effective “debranding” of products, with a suitable productive capacity even in the case of large quantities.

 

A computerised system supports the different phases of sample preparation, monitoring the the logistical movements till they reach their destination.

 

Watch the video

click for more

peculiarities

Odour control system

Temperature control system

Product logistics

Red and green lights to neutralize the effect of the product colours

PRODUCT TEST AREA

Rooms
to carry out food tests with consumers

Sensory room
with booths for sensory assessors

Area for product preparation

Viewing rooms

Warehouse
for appropriate food storage

kitchen

Electric ovens

Gas burners

Electric burners

Microwave ovens

Fridges

Freezers

click for more

peculiarities

Odour control system

Temperature control system

Product logistics

Red and green lights to neutralize the effect of the product colours

PRODUCT TEST AREA

Rooms
to carry out food tests with consumers

Sensory room
with booths for sensory assessors

Area for product preparation

Viewing rooms

Warehouse
for appropriate food storage

kitchen

Electric ovens

Gas burners

Electric burners

Microwave ovens

Fridges

Freezers