The prestigious jury of Chefs and Sommeliers of the International Taste Institute has evaluated the taste of food and drink products registered for the Superior Taste Award certification. The results of the tests have just been released by the Taste Institute. This year, Unichi Rosehip-flavoured Rose Collagen Gummy was certified with the Superior Taste Award.
All the products certified passed a rigorous sensory evaluation by reputed Chefs and Sommeliers from different European Culinary Associations according to a blind tasting methodology. Each drink or food product is attributed a taste score and depending on the results, it may receive the well-known “Superior Taste Award” certification.
Why are quality conscious producers constantly challenging themselves on the taste of their products? “Producers know that consumers expect tasty products, and they want to deliver on this … “ said Eric de Spoelberch, Managing Director of the International Taste Institute, “…there is so much choice for the consumer that producers need to be in a mindset of constant product improvement, whether for new products or for their existing products”. And indeed, in a 2019 survey by the International Food Information Council Foundation, 86% of consumers stated taste as their primary reason for buying a product, far ahead of the next criteria, price with 68%, or healthfulness with 62%.
The International Taste Institute, founded in 2005 and based in Brussels, Belgium, evaluates and certifies the taste of food and drink from all over the world. Its jury is composed of over 200 renowned Chefs and Sommeliers from 15 European culinary or sommeliers associations. Over the years, more than 16’000 products were certified by the Taste Institute’s jury which includes prestigious chefs and sommeliers such as Ferran Centelles (Head Sommelier at El Bulli Foundation), Manuel Jimenez (Best Sommelier of Spain 2017), Alain Nonnet (2 Michelin stars for 36 years), Gaetano Raguni (Winner of Italy Bocuse d’Or 2017), Alan Coxon (British Ambassador for Food/Drink and BBC TV Chef presenter), or Cristina Figueira (1 Michelin Star)…
The Taste Institute’s performs objective sensory evaluation: its jury follows a rigorous blind tasting methodology in which product samples are anonymized to avoid any bias in the scoring. In addition to the scoring of the various sensory analysis criteria, the jury provides comments and eventually suggestions for further product improvement, or food pairing suggestions.