Market expansion was forcing our client to move production site for four key snack lines. It was essential to manage the swap without compromising the sensory experience for the consumer.
Applying our SensEye™ approach we defined the sensory attributes delivered by each line. For each of these attributes, SensEye™ also quantified the typical product variation within and across production batches made at the home site.
The result was a Sensory Specification for each SKU against which products made at the new site could be compared.
The Sensory Specification was used to validate the quality of products produced at the new site and guide the technologists to adjust the process controls as required to produce a consistent, high quality, consumer eating experience.
Control products were identified for future on-site QA monitoring.