The Superior Taste Award is an annual non-competitive prize open to any consumer food or drink product, subject to payment of an entry fee of Euro 750-1650. [1]
It is organised since 2005 by the International Taste Institute, [2] who specialised in the sensory evaluation and certification of consumer food and drink products.
The Superior Taste Award certification recognizes products of high gustatory quality. [3]
Products are blind tested by a panel of professional chefs and sommeliers who score the products out of 100, on each of the 5 International Hedonic Sensory Analysis criteria: first impression, vision, olfaction, taste, texture (food) or final sensation (drinks).
Products are tested following a monadic methodology, on their own merits, not competing against other products. Products reaching a global score above 70% are granted the Superior Taste Award.
All consumer food and drink products from a wide range of categories are eligible to participate in the testing. Products are submitted by companies of all sizes, from small manufacturers to large international companies. [4]
Products scoring above 70% are granted respectively the following Superior Taste Awards:
3 Stars: Exceptional products, scoring above 90%
2 Stars: Remarkable products, scoring between 80% and 90%
1 Star: Notable products, scoring between 70% and 80%
The International Taste Institute recognizes producers that demonstrate consistent remarkable product quality over several years with the following prestige awards:
The Absolute Taste Award: it is granted to products that have been awarded 3 stars 20 times over a period of 25 years.
The Diamond Taste Award: it is granted to products that have been awarded 3 stars 7 times over a period of 10 years.
The Crystal Taste Award: it is granted to products that have been awarded 3 stars 3 years in a row
Superior Taste Award Ceremony is held annually in Brussels.
Food quality is a concept often based on the organoleptic characteristics and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards. A food's origin, and even its branding, can play a role in how consumers perceive the quality of products.
New Coke was the unofficial name of a reformulation of the soft drink Coca-Cola, introduced by the Coca-Cola Company in April 1985. It was renamed Coke II in 1990, and discontinued in July 2002.
Organic certification is a certification process for producers of organic food and other organic agricultural products. In general, any business directly involved in food production can be certified, including seed suppliers, farmers, food processors, retailers and restaurants. A lesser known counterpart is certification for organic textiles that includes certification of textile products made from organically grown fibres.
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Sensory analysis is a scientific discipline that applies principles of experimental design and statistical analysis to the use of human senses for the purposes of evaluating consumer products. The discipline requires panels of human assessors, on whom the products are tested, and recording the responses made by them. By applying statistical techniques to the results it is possible to make inferences and insights about the products under test. Most large consumer goods companies have departments dedicated to sensory analysis. Sensory analysis can mainly be broken down into three sub-sections:
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Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onward. Modern, professional wine tasters use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.
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Organoleptic properties are the aspects of food, water or other substances as apprehended via the senses—including taste, sight, smell, and touch.
The Institute of Food Science & Technology (IFST) is an independent qualifying body for food professionals based in the UK that is concerned with all aspects of food science and technology.
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