Lexicon Training in Processed Meats

Quality Standards for Processed Meat – A Three-Part Series As we saw in Part 1, good quality control in processed meats helps ensure your customers receive the product they want and expect.  A key tool in quality control is the establishment of sensory quality...

The Value of Ethnic Foods

According to the latest Ethnic Food & Beverage Trend Report, consumers are willing to pay an additional 32% for authentic ethnic cuisine. Grocers have already recognized this trend and have been trying to meet demand by increasing the number of ethnic options...

The Changing Face of Beauty

Click below to read an article on the power of social media to impact the way women use make-up. Read More...

Quality in Processed Meats

Click below to read an exciting article by Ivy Koelliker, Sensory Spectrum’s Director of Consulting. Read More...

Sensory Marketing and Capturing The Human Experience

Our president, Gail Vance Civille, is pleased to discuss her passion for Sensory Marketing and capturing the human experience, “from one end to the other” with Dianne Budion Devitt. Click here to watch on Linkedin. Read More...

Feeling Luxury: Enjoying the Sensory Experience of Good Design

I was reminded of a Steven Wright joke while reminiscing with a college friend about a weekend at the San Francisco Ritz Carlton. Last night, I walked up to this beautiful woman in a bar and asked her, “Do you live around here often?” She said,...

Describing Sounds

I like to describe my sensory experiences.   When waiting in a que I play a little sensory mental game. I try to describe the sensations I am experiencing through my senses in that moment, my sensory snapshot.  It amuses me and I look at it as a way to sharpen my...

The Weird Way Your Mug Can Affect How Your Coffee Tastes

If your cup of Joe tastes more bitter or sweet today, don’t blame your coffee-making skills. New research shows the color of your mug might change how you perceive the flavor. Check out this interesting article from a few years ago on Health.com: Read More...

    LinkedIn Company Updates

  • 3 Days Agoview on linkedin

    Sensory Spectrum

    Strong relationships between suppliers and retailers are key to success. Vice President of Sensory Spectrum Bob Baron joined Chris Skyers of Wakefern Food Corp. for an NJBIZ panel discussion. #sensoryevaluation

  • 4 Days Agoview on linkedin

    Sensory Spectrum

    Train your team to use the same terminology when describing your products. Yvonne (Ivy) Koelliker has released part two of our three part series on quality control in processed meats! #meat #qualitycontrol #training

  • 8 Days Agoview on linkedin

    Sensory Spectrum

    The beverage industry is facing a demand for “natural” ingredients, a clean label, and healthier options. Here, Bob Baron gives his advice on how to meet the challenge. #sucrose #beverage #ingredients

  • 10 Days Agoview on linkedin

    Sensory Spectrum

    Which is best? Individual or consensus data? Do I need multiple reps? Katie Osdoba, Shannon Gibbons & Annlyse Retiveau Krogmann have answers for you! Check out their poster from #SSP2018 for all the details. http://ow.ly/NkoM50jnzi1

  • 11 Days Agoview on linkedin

    Sensory Spectrum

    When using a Spectrum Method descriptive panel, training and purpose matter! Check out this poster from Edgar IV Chambers on why the size of your panel should reflect both products tested and amount of panel training. #SSP2018 #sensoryevaluation

If you would like to learn about our Consumer Research Panels click here!

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