Does it sparkle the same everywhere? A hard seltzer brand tests flavor consistency across global markets.

hardseltzer

Industry

Beverages

Challenge

During the development of a new hard seltzer line, the technical team found that the formulas “worked” in the lab — but didn’t convince from a sensory standpoint. The goal: find a version with freshness, clarity, and balance, without falling into a “watery” profile.

Results

They reduced sensory development time by 40%, selected the bases and aromas with the best sensory profile, and validated the final direction with data before industrialization.

"Ideas sounded great on paper — but didn’t deliver in mouth. This system gave us fast clarity to get it right without losing months in trial and error."

Sensory Development Lead

Beverages international manufacturer

The Challenge

Low-alcohol drinks —such as hard seltzers or mocktails— are booming globally. But their formulation presents unique sensory challenges: lower density, less sweetness, and heavier reliance on aroma.

In this case, an R&D team was working on a new range of hard seltzers using a neutral base and natural aromas. While the formulas met technical and regulatory requirements, they failed to deliver a complete experience: consumers perceived them as flat, not refreshing, or with an unpleasant aftertaste.

The challenge was to refine the sensory profile without falling back on shortcuts like added sugar, artificial flavors, or excessive acidity, and to define the key attributes that should guide product evolution.

The Solution

An agile sensory evaluation workflow was implemented for early-stage prototypes:

  • Blind comparative testing between formula iterations (base + aroma)
  • Evaluations with frequent RTD consumers
  • Analysis of key attributes: freshness, clarity, aftertaste, aroma intensity
  • Detection of profiles with higher acceptance and less judgment dispersion
  • Comparison dashboards in Sensesbit
  • Disqualification criteria for low-potential formulas from round one

The Results

Thanks to the platform, the team was able to quickly eliminate weak formulas, narrow down critical sensory variables, and accelerate decision-making.

This enabled them to:

  • Reduce the number of tests needed before market validation

  • Focus development on formulas with high sensory potential

  • Translate results into actionable decisions about flavor and aroma profiles

With an agile sensory analysis system integrated early in development, innovation no longer meant gambling on consumer approval at the end — they arrived with data before the first sip.

 

The Challenge

Low-alcohol drinks —such as hard seltzers or mocktails— are booming globally. But their formulation presents unique sensory challenges: lower density, less sweetness, and heavier reliance on aroma.

In this case, an R&D team was working on a new range of hard seltzers using a neutral base and natural aromas. While the formulas met technical and regulatory requirements, they failed to deliver a complete experience: consumers perceived them as flat, not refreshing, or with an unpleasant aftertaste.

The challenge was to refine the sensory profile without falling back on shortcuts like added sugar, artificial flavors, or excessive acidity, and to define the key attributes that should guide product evolution.

The Solution

An agile sensory evaluation workflow was implemented for early-stage prototypes:

  • Blind comparative testing between formula iterations (base + aroma)
  • Evaluations with frequent RTD consumers
  • Analysis of key attributes: freshness, clarity, aftertaste, aroma intensity
  • Detection of profiles with higher acceptance and less judgment dispersion
  • Comparison dashboards in Sensesbit
  • Disqualification criteria for low-potential formulas from round one

The Results

Thanks to the platform, the team was able to quickly eliminate weak formulas, narrow down critical sensory variables, and accelerate decision-making.

This enabled them to:

  • Reduce the number of tests needed before market validation

  • Focus development on formulas with high sensory potential

  • Translate results into actionable decisions about flavor and aroma profiles

With an agile sensory analysis system integrated early in development, innovation no longer meant gambling on consumer approval at the end — they arrived with data before the first sip.