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The Science of Taste

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Fussy eaters the world over know that just because something is good for you, doesn’t mean it tastes good. Nutritious foods can only do their job if they’re consumed—and that’s true for all people, in all life stages, in all regions of the world.

Science of Taste

Instead of developing a new nutrition product in one market and rolling it out globally, Abbott food scientists travel around the world, conducting research in as many as six different countries in a single trip. These food scientists aren’t just polling taste preferences and forecasting results, they’re designing and performing detailed in-person experiments based on the complex factors that make up the human sense of taste. Specifically, how taste preferences change based on geographic locations across the world. And what they find directly influences the nutrition products Abbott makes for each region.

Each taste experiment is designed for precise statistical accuracy. A group of eight people may be selected to participate in a blind taste test. While in the study room, the participants will first be asked to list a few nutrition product qualities that they value most, such as sweetness, texture or aroma. Then they’ll taste several product samples, both individually and as a group. They rate them in over 20 factors that contribute to the overall taste of the product—such as sweetness, flavour intensity and aftertaste—generating anywhere between 200 and 250,000 points of data. Abbott sensory experts use these data to build a custom sensory profile for each region, which will act as models for future product formulation.

Science of Taste article

Interestingly, the Abbott scientists’ data show that despite the huge variety of cuisines worldwide, the discerning palates of the global community have more in common than you might think.

“Surprisingly, we discovered more similarities [in multiple global regions] in tastes than differences,” says Jeff, “so we’re able to develop a nutrient-rich base product, and then adjust the flavour profile based on regional nuances.”

The results are well worth the effort—nourishing products that address distinct regional nutrition needs while catering to the local flavour taste preferences.

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RXANI150037: DATE OF PREPARATION MARCH 2015
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