The Challenge
In the food industry, standardized processes don't guarantee identical sensory experiences across batches.
This snack company faced slight but impactful variations between batches: supplier changes, equipment adjustments, or even differences between production shifts could alter the product’s flavor, texture, or aroma.
These variations were hard to detect without a formal sensory control system. Release decisions relied on informal tastings or physicochemical criteria that often missed what the consumer actually experiences.
The Quality team needed a solution to:
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Quickly perform sensory evaluations for every batch
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Detect deviations in time
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Document results for traceability and audits
The Solution
With Sensesbit, they implemented digitalized batch-by-batch sensory control, enabling:
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Recording of each evaluation with date, panelists, and specific sensory attributes
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Running quick internal tastings directly from tablets or phones, integrated into daily workflows
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Automatic alerts when deviations from the standard product or historical profile were detected
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Visual tools to identify patterns (radar charts, trends by attribute)
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Exportable reports, ready for audits or internal reviews
Each batch became linked to a full sensory history, allowing real traceability — not just physicochemical tracking.
The Results
The impact was immediate: batches were evaluated using objective data, allowing faster and more confident release decisions while reducing subjective errors.
A recurring aroma deviation was detected and traced to a specific spice supplier. The issue was corrected before reaching consumers or affecting brand perception.
Sensory traceability became a key tool for audits and quality reviews, helping align production with the brand consistency standards the market demands.
With Sensesbit, sensory control became a core part of the quality system — reducing operational risks and reinforcing brand consistency in every batch
