ISBT Quality Technical Committee Introduces QC Sensory Quality, an ISBT Best Practice Publication
The ISBT Quality Technical Committee has introduced QC Sensory Quality, an ISBT Best Practice publication, a pioneering sensory publication. Designed to streamline techniques and terminology, this document offers a cohesive approach to sensory evaluation.
Lori Brustad, Marie Pohler, Andrea Belford, and Michelle Jordan (Mitchell) were instrumental in creating this publication. ISBT deeply appreciates their diverse expertise in bringing this document to completion. Additional supporters and participants include:
Laurie Gilmore The Coca-Cola Company
Sarah Green - Keurig Dr Pepper
Susan Gruskin – PepsiCo
Caitlin Jamison - Rowdy Energy
Michelle Mitchell -PepsiCo
Doug Poulos - Refresco Beverages US Inc.
John Saniga - Pepsi Bottling Ventures
Xin Stannard -Talking Rain
Jimmy Hassler - Coca-Cola Consolidated Inc.
Targeting Quality Control experts, scientists, and sensory professionals in the beverage industry, the document presents standardized sensory terms, diverse test methods, and optimized tasting room designs. By adhering to these practices, the beverage industry and stakeholders align and can build and enhance consistent product quality and consumer satisfaction. QC Sensory Quality signifies a significant leap forward in sensory refinement, setting a new standard for industry excellence.
QC Sensory Quality is now live on the website and available by clicking the button below.
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