Product Development and Quality Improvement Through Visualizing Palatability
First written in FY2022. 3 of 4 entries say "Advanced", first in FY2023. Latest entry: FY2026.
1 other company's latest entry also says "Advanced".
- FY2026AdvancedAnnual report
「In addition, using the technology for evaluating juiciness for which patent applications had been completed by the end of the previous consolidated fiscal year, we established a new method for manufacturing foods that enhances juiciness and filed a patent application.」
Regarding the quantification of taste, a strong correlation between texture and sensory evaluation was confirmed, and work has progressed through establishing a manufacturing method using the evaluation technology and filing a patent application. - FY2025AdvancedAnnual report
「During the fiscal year under review, while continuing evaluations using technologies introduced to date, the company obtained a high correlation between texture evaluations of loin ham using a static and kinetic friction measuring instrument, flavor evaluations of loin ham and Wiener sausages using an electronic olfactory system, and sensory evaluations,」
Regarding the quantification of taste, the company confirmed the correlation between texture and flavor evaluations and sensory evaluations and is applying the findings to product planning and quality improvement. - FY2023AdvancedAnnual report
「By providing the analysis results to other departments, including the company's Sales Headquarters, the company has used them to support product development, quality improvement and sales promotion activities. It has also reported its research to relevant academic societies and filed patent applications for new testing methods.」
The company uses quantified taste data for product development, quality improvement and sales promotion, and has advanced its work through academic presentations and patent applications. - FY2022First statedAnnual report
「The company developed analytical technologies to make taste measurable so that it could be evaluated objectively and specifically. It accumulated sensory evaluation data, introduced an electronic taste analysis system for flavor analysis, and established new measurement methods for texture analysis.」
The company developed analytical technologies to quantify taste, an electronic taste analysis system and new texture measurement methods, and uses them to support product development, quality improvement and promotional activities.