The most important property of Valio products togehter with food safety is a high sensory quality, i.e. appearance, aroma, flavour and texture in the mouth.
Products under development go through multi-phased consumer and sensory research before they can be found on market shelves. At the beginning of the product development there are several expert panels (e.g. for milk, cheese and snack products) in R&D, which are trained to evaluate just that one product group and its sensory quality. At the end of the development a consumer test is carried out in order to find out how much consumers like the new product.
Also after the product development it is important not to forget the sensory quality. The sensory quality of our products must be excellent from day to day. Production plant staff maintains their sensory evaluation skills by annual training, which gives them the readiness for every day evaluations – this ensures high sensory quality for consumers.
Site map