The quality of a food and its consistent sensory profile play a decisive role in the consumer's purchasing habits and acceptance of a product.
This is supported by the sensory tests of the WESSLING experts in our in-house laboratory. They can provide decisive factors in the development of new products, in the optimisation of products, ingredients, processes and costs, as well as in quality assurance, and are therefore part of the comprehensive analytical spectrum of food. WESSLING has a regularly trained test panel, a sensory kitchen as well as a test room with single cabins according to DIN 85,89, ASU L 00.00-90/2.
Our range of services:
Suitability tests for human consumption
Training courses at WESSLING Academy, also in-house