Ferrolip and Omegor Kids chewable capsules winners of Superior Taste Award
It must have occurred to you, too, that the flavor, taste and feel of some products would need an award. At theInternational Taste Institute (ITI) they have made this idea a reality and for years have been analyzing, tasting and giving ratings to various products, food and non-food. Two of our products, Ferrolip® and Omegor® Kids chewable capsules, have received the Superior Taste Award certification. The importance of taste in supplements.
After obtaining several certifications from international bodies on the purity and composition of our supplements, we wanted to go further and have two of our products tested for taste and sensoriality as well. Reviews from our customers for years have rewarded us for all these aspects but we wanted theInternational Taste Institute to give us a professional and independent opinion.
We chose to send for analysis two of our products whose taste is a key element of the user experience: Omegor® Kids chewable capsules and Ferrolip®.
Omegor® Kids chewable capsules is a dietary supplement of omega-3 DHA and EPA with vitamins D3 and E formulated for children and adolescents. Created to provide them with the right amount of omega-3 in convenient all-fruit flavored capsules. Ferrolip® is a microencapsulated iron pyrophosphate supplement produced through state-of-the-art technology that allows for high bioavailability and gastric tolerability. Ferrolip® is perfect for those who are iron deficient for various reasons, pregnant women, and during times when seasonal changes make you feel tired and tried. We have chosen a pleasant lemon flavor for Ferrolip® to counteract any hard-to-digest iron aftertaste.
The result
Omegor® Kids chewable capsules
We have been working for years to improve the texture and taste of Omegor® Kids chewable capsules because the youngest audience is a rightly discerning one. Mixing the properties of omega-3s with good taste was no easy feat but, recognition from the International Taste Institute, proved us right.
"Slightly sweet and fruity flavor, not too overpowering. An interesting product that doesn't taste like fish oil. Slightly synthetic flavor with a tart sweetness that is not at all unpleasant."
This is the judgment on taste while on smell the judgment is delicate, like the scent of our chewable capsules "The nose is pleasant and inviting, with subtle fruity aromas. Slightly sweet aromas with medium persistence. Light aromas that could be a bit more intense."
Ferrolip® orosoluble with stevia
Making an iron supplement taste good as well has been a challenge we have energetically embraced for years. The jury in this case rewarded us, dwelling on the light lemon taste: "Light taste, slightly sweetc and with a hint of lemon. The flavor is similar to dextrose.
The powder dissolves easily in the mouth and creates a somewhat spicy sensation. A surprising product that is quite pleasant and has a subtle bitterness." In no case is any ferrous or overly artificial aftertaste detected, to our great satisfaction!
How the evaluation of products is carried out
A strict and established protocol involving precise steps and tasting by sommeliers and taste experts from all over the world. Let's look at the process that Omegor® Kids chewable capsules and Ferrolip® had to undergo:
- Blind sensory analysis: products are tested blind, which means tasters are not aware of the brand name, product name or product origin. They only receive a brief description of the product category. Each product is evaluated for its organoleptic quality following a systematic approach based on the 5 criteria called "International Hedonic Sensory."
- Analysis criteria (AFNOR XP standard V09A): first impression, vision, smell, taste, texture (food) or final sensation (drinks).
Each jury member evaluates and scores the product alone, silently and without communication with other jury members.
- Product preparation and presentation: all products are presented in transparent or white porcelain containers. This methodology ensures that any bias or preconceptions that may be based on presentation are avoided. Products are prepared and served according to a precise protocol by strictly adhering to the manufacturer's preparation and serving instructions.
TheInternational Taste Institute reserves the right to evaluate the physical and chemical appearance of the components of the samples with accredited laboratories to ensure that the products tested match the quality of the products available to the consumer.
- Tasting philosophy and scoring method. It is not a competition: each product is evaluated on its intrinsic organoleptic quality. Jury members are not asked whether they personally like the product or not, but how good its organoleptic qualities are for a consumer product in its category.
Criteria for sensory analysis
Not only the taste, you also eat with your eyes! That is why there are aesthetic parameters that also have their importance in the evaluation of our supplements.
- First impression: refers to a spontaneous overall first taste impression, before beginning the systematic analytical evaluation of the product. The Jury is asked to give a spontaneous overall score on the gustatory pleasure experienced while tasting the product.
- Vision: characterizes the visual quality of food and beverages. Size and more are evaluated at this stage: color, shape, size, transparency, opacity, gloss, presence of residue, and more. The visual appearance must be pleasing and consistent with the appearance normally associated with the category.
- Smell: characterizes the aromas perceived by the nose. A pleasant aroma makes food appetizing and more. In our case talking about Ferrolip® and Omegor® Kids chewable capsules, perception is even more important. The sense of smell is useful in detecting freshness, rancidity or defects in food and beverages. It is a factor that plays an essential role in flavor perception.
- Taste: taste characterizes the flavors perceived in the mouth and on the tongue. There are five main types of taste sensations: sweet, salty, sour, bitter and umami. Taste is strongly connected to and influenced by the aromas perceived in the nose.
- Texture (food): texture is perceived by a combination of different senses, e.g., mouthfeel, sight and hearing. Texture is a key hedonic factor for many food products. For example, it can include characteristics such as tenderness, crispness, texture, viscosity, chewability, and particle size and shape.
- Final sensation (drinks): final sensation refers to the sensations still present after the drink has been ingested. For us, this aspect is crucial: our supplements under analysis, Ferrolip® and Omegor® Kids chewable capsules, leave a slight aftertaste that should be neither intrusive nor persistent, but pleasant.
You just have to tell us your opinion about our products as well to feel like anInternational Taste Institute judge yourself!
