Reference no: EM133501490

You work for health food company that produces a range of fruit juices and the company decided to reduce the level of added sugar in the juices by 10%. The owner of the company assessed the sugar reduced products and thought the sugar reduced juices were really good. However in the six months since, sales have been in steady decline. You suggest to the owner of the company that she establish a sensory program to understand the influence of reducing sugar on the juices and how consumers perceive them. You also suggest that sensory data can be used to produce improved sugar reduced juices. The owner likes your suggestion but has no idea what is involved with a sensory program.

The owner asks you to document with the following information:

1. If the owner liked the changes, why don't all consumers like the changes?

2. Sensory methods needed and example/s of how you would determine if reducing sugar in the juices had a noticeable influence on flavour

3. Sensory methods needed and example/s of how you would determine if any changes in flavour, due to sugar reduction, were actually liked by consumers

4. Sensory methods needed and example/s of how you could use sensory evaluation to improve the sugar reduced juices.