The 2025 16th Pangborn Sensory Science Symposium held in Philadelphia, PA in August was a great success. It was not only an opportunity to hear about the latest evaluation techniques but how the discipline has evolved in partnerships with consumer insights, human psychology and implicit measures to understand and incorporate human behavior into the testing model. It was exciting to see how the changes taking place have already and will continue to have an impact in identifying successful product launches. Researchers demonstrated how AI, machine learning and the creation of a digital “persona” that mimics a target consumer based on behavioral, emotional, consumption patterns, gender, age, etc. could be used as a screening tool to shorten the front-end innovation cycle. As with all things new, it will take time to fine tune the tools to obtain valid information that allow companies to shorten the front-end innovation cycle.
Texture measurements of alternate proteins is an important criteria for overall acceptance of this category. The texture of these products is quite different from animal proteins which is typically the standard used by the consumer makes their comparison. Research presented that compared structural differences of animal and vegetable proteins was very insightful and provided clues as to how to create a juicy alternate protein product that mimics animal proteins.
Of course a highlight of any conference is the ability to reconnect with colleagues and to strengthen our networks. The symposium was a great success on all fronts, and we look forward to the 17th Pangborn Sensory Science Symposium that will be held in Merida, Mexico on June 27-July 1, 2027!