Participants of the meat congress discussed the possibilities of sensory analysis

On Wednesday, October 6, Moscow hosted the XI International Meat Congress, included in the program of the Agroprodmash-2021 exhibition. This year it was devoted to the modern possibilities of sensory analysis, its role in the assessment of consumer demand and the development of this direction, according to the Meat Technologies magazine.

The partner of Expocentre JSC in organizing the Congress "Sensor Analysis - Opportunities Ahead of Time" was the Federal Scientific Center for Food Systems named after V.I. V.M. Gorbatov RAS, and the first speakers were its employees. Along with scientists, meat market experts, managers and marketers of enterprises spoke at the industry event.

Head of the direction of functional food compositions of the Federal Scientific Center for Food Systems named after V.M. Gorbatova Elena Tunieva made an overview of sensory analysis methods: a study of the reaction to a particular trade offer, which implies contact with the consumer. According to her, all currently existing methods of sensory analysis can be divided into three blocks: a study through tasting, an instrumental method using flavors and dyes, and a neurobiological method, during which emotional perception is assessed.

Tatyana Kuznetsova, Chief Researcher of the Center, reviewed the international practice for creating an ideal food product and gave the floor to Igor Zimin, Strategic Marketing Director of Neurotrend JSC.

As the company's practice shows, the use of neurotechnologies in marketing is becoming increasingly important for developers and manufacturers: they want to know how the consumer relates to the goods, including the emotional reaction to the novelty. Igor Zimin noted that the main advantage of the sensory approach is that consumer preferences are recorded directly at the moment the buyer contacts the product.

Congress participants, scientists and marketers-practitioners, joined in a fascinating discussion about the role of sensory marketing and branding in the meat industry at the suggestion of Simrise Rogovo LLC (a division of the German company Symrise AG).

How to combine innovations with traditional methods of sensory analysis was discussed in the report on the use of modern digital technologies to evaluate the results of tasting, prepared by the team of the Federal Scientific Center for Food Systems named after. V.M. Gorbatov. A professional combination of techniques allows you to eliminate errors when creating competitive products.