What makes FMSS different from other food product development firms?
Client surveys show that FMSS delivers a very high degree of creative innovation, combined with a broad range of technical capabilities. Our descriptive sensory team (see below) can translate consumer research findings into specific applications. For instance, they can create a profile that will identify what type of chili flavor and how much hotness a targeted group wants. Our Actionable Sensory™ process bridges these findings to targeted formulas for prototype or other R&D development.
What is the value of FMSS descriptive sensory studies?
FMSS has a MASTER-level sensory team. Like fine Master musicians or Master craftsmen, our experienced sensory panelists understand nuances. They use a precise lexicon to describe these nuances of taste, texture, appearance, aroma and sound. Their findings are reproducible, and meet scientific criteria.
Incorporating descriptive sensory at the front-end of a project provides targeted direction and ongoing support to R&D. The results are more successful, cost- and time-efficient outcomes than trial-and-error methods.
Our skilled panelists can identify opportunities in a crowded marketplace, develop signature flavors, guide ingredient substitutions to match target profiles, and create product/ingredient specification ranges. They can also provide quality assurance programs, determine shelf life, and authenticate claims.
How can you promise hassle-free scale-up?
We develop formulas that are compatible with manufacturing capabilities. We use commercial equipment that emulates actual production. We also monitor in-plant production during scale-up.
How do you structure sensory studies?
We pay special attention to designing studies that are sound experiments and represent real world conditions. For instance, if we are doing descriptive testing of a fast food product, it must be evaluated as it would be prepared and served in a QSR situation. B. Thomas Carr, of Carr Consulting, co-author of Sensory Evaluation Techniques and SEnsory Evaluation in Quality Control, is our consulting statistician.
How do you work with in-house R&D?
We build in testing protocol that focus on product processing and shelf life. We are flexible and prefer to function as part of the team. We translate data into product-specific formulas. One of our clients said, "Unlike most consultants, FMSS comes in on time, and on target."
Do you develop promotional recipes?
Yes, we develop recipes. We often develop basic "how to prepare" instructions for packages. We also develop recipes for food companies and their advertising and public relations agencies. We have done recipes for web sites, television demonstrations, and point-of-purchase marketing campaigns. We create signature recipes with visual/photographic appeal for special audiences.
What do your logo symbols stand for?
Each symbol represents one of the five senses: seeing, hearing, smelling, tasting, aand feeling. Every aspect of our work is infused with sensory awareness.
