Nutritech - Rethinking the Food Chain

11th Pangborn Sensory Science Symposium in Gothenburg – NEW POSTERS

15.9.2015 16:00

The 11th Pangborn Sensory Science Symposium organised on 23-27 August 2015 in Gothenburg, Sweden gathered about 900 sensory and consumer scientists together. The topics of the conference covered sensory fundamentals and methods, sensory-driven product design, food choice and consumer behaviour etc. (http://www.pangborn2015.com/conference-programme.html). One of the most interesting topics was mouth behaviour; in one workshop it was demonstrated how consumers can be divided into segments based on their chewing habits. VTT's scientists presented results of recent projects related to sensory and consumer science. The topics were about applying sensory evaluation by trained senior panel to develop user friendly packages as well as enriching food products with novel ingredients and consumer acceptance of these products. The 12th Pangborn symposium will be organised in August 2017 in Rhode Island, USA.

Developing user-friendly packages

The usability of ready-to-eat food packages was studied by a trained senior panel using 'Easy to open' and 'Easy to read' tests. Need of strength in opening the package and font size and type were among the most challenging properties of packages.

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Heiniö and Pentikäinen 2015: Trained senior panel – Implication in developing user-friendly packages

Consumer attitudes towards novel ingredients

The study of Pennanen and colleagues aimed to find out whether Finnish, German and Icelandic consumers' characteristics predict their attitudes towards enriching food products with novel ingredients: seaweed, oat protein, and beta-glucan. The results show that consumers' perceived reward from using functional foods and appreciation of environmental protection predict more positive attitude towards enriching food products with seaweed, oat protein, and beta-glucan.

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Pennanen et al 2015: Factors predicting consumers' attitudes towards enriching food products with novel ingredients

Sensory quality and consumer perception of marine-based bioactive ingredients in rye snacks

Heiniö and colleagues evaluated consumer acceptance for rye snacks enriched with seaweed or omega-3 ingredients. Seaweed was found to be a good source of iodine and a promising ingredient to be used in snack type products.

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Heiniö et al 2015: Marine-based bioactive ingredients in snacks: Exploring the sensory quality and consumer perception

For more information:

kyosti.pennanen@vtt.fi
raija-liisa.heinio@vtt.fi
saara.Pentikainen@vtt.fi

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