International Taste Institute
Founded in 2005, The International Taste Institute[1] (formerly ITQI) is an organisation based in Brussels. It is specialised in the sensory evaluation and certification of consumer food & drink products by the panel of Chefs & Sommeliers.[2] The taste of the product is the major objective of the sensory evaluation.
Services[edit]
The International Taste Institute provides two services:
1. Sensory Evaluation
It is a consumer food and drink taste evaluation process, following a blind tasting methodology, by panels of Michelin-star chefs and sommeliers. Each product is analysed and scored based on the 5 International Hedonic Sensory Analysis criteria: First Impression, vision, olfaction, taste, texture (food) or final sensation (drinks).
2. The "Superior Taste Award" certification
Products reaching a sensory evaluation score of above 70% are granted the Superior Taste Award certification.
The Jury[edit]
Products are tested by a large panel of professional taste-experts, members of the following Chef & Sommelier Associations:
- Académie Culinaire de France[3]
- Årets Kock of Sweden[4]
- Associação de Cozinheiros Profissionais de Portugal[5]
- Turkish Cooks and Gastronomy Association[6]
- Euro-Toques[7]
- Federazione Italiana Cuochi[8]
- Hellenic Chef’s Association[9]
- Gilde van Nederlandse Meesterkoks
- Maîtres Cuisiniers de France[10]
- Verband der Köche Deutschlands[11]
- World Master Chefs Society (WMCS)[12]
- Craft Guild of Chefs
- Federación de Cocineros y Reposteros de España[13]
- La Asociación de Cocineros Afincados en las Islas Baleares[14]
- Disciples of Escoffier (UK)[15]
- Culinary Association Of Wales[16]
- World Chefs
- Royal Academy of Culinary Arts[17]
Every year over 200 jury members are selected based on their experience in tasting. Their skills are recognized in Chef & Sommelier competitions[18] or by institutions such as Le guide Michelin or Gault & Millau.[19] Jury panel includes many Head-Sommeliers & Chefs from Michelin-starred restaurants such as El Bulli (Spain), Ledoyen (Paris), Le Ritz (Paris), Le Jules Vernes (Paris), chefs or sommeliers from various European countries, such as Italy, Spain, Portugal, Belgium, Netherlands, Hungary etc. Among the jury can be found chefs cooking for personalities like the French President or Elisabeth II, Elton John, and more. Every year selected taste experts come from more than 20 countries. They are all external and independent.
Tasting Methodology[edit]
Blind Sensory Analysis[edit]
- All products are blind-tasted. To ensure an objective evaluation, the jury isn't told the products’ brand names, the producers’ names and the origin of the products. The testers only receive a short description of the category.
- Each product is evaluated for its organoleptic quality following a systematic approach based on the 5 International Hedonic Sensory Analysis criteria (AFNOR XP V09A standards): first Impression, vision, olfaction, taste, texture (food) or final sensation (drinks).
- Each jury member evaluates and scores the product on his/her own, in silence and without communication with other jury members.
Product preparation & Presentation[edit]
- All products are presented in standardised transparent or white chinaware and in natural lighting conditions. This standard methodology ensures that the analysis process is consistent over time.
- The products are prepared and served strictly respecting the producer preparation and serving instructions.
Tasting Philosophy and scoring method[edit]
- It is not a competition: each product is scored on its intrinsic organoleptic quality. It is not compared with other products.
- The products are evaluated and scored according to what is expected from a consumer product from its category.
- Jury members evaluate gustatory qualities are for a consumer product in its category, they are not asked whether they personally like the product.
References[edit]
- ↑ "iTQi". www.taste-institute.com. Retrieved 2019-11-14.
- ↑ BESTORE. "BESTORE Wins Eight International "Superior Taste Awards"". www.prnewswire.com. Retrieved 2020-02-26.
- ↑ "Académie Culinaire de France - Apprenez à bien choisir vos ustensiles de cuisine". Académie Culinaire de France (in français). Retrieved 2019-11-14.
- ↑ "English – Årets Kock". Retrieved 2019-11-14.
- ↑ "Makro passa a integrar o Conselho Consultivo Internacional do Departamento de Turismo da maior universidade privada em Portugal". Associação Cozinheiros Profissionais Portugal (in português). Retrieved 2019-11-14.
- ↑ "Cooks and Chefs Federation of Turkey". Cooks and Chefs Federation of Turkey. Retrieved 2019-11-14.
- ↑ "Irish Culinary Heritage | Food Heritage Ireland | Community of Chefs". Euro-Toques Ireland. Retrieved 2019-11-14.
- ↑ "Federazione italiana cuochi". www.fic.it. Retrieved 2019-11-14.
- ↑ "Chef's Club of Greece – Hellenic Chef's Association". Retrieved 2019-11-14.
- ↑ "Maîtres Cuisiniers de France". www.maitrescuisiniersdefrance.com (in français). Retrieved 2019-11-14.
- ↑ "Startseite". Verband der Köche Deutschlands e. V. (in Deutsch). Retrieved 2019-11-14.
- ↑ "Homepage Main". WMCF. Retrieved 2019-11-14.
- ↑ "Federación de Asociaciones de Cocineros y Reposteros de España". www.infohoreca.com. Retrieved 2019-11-14.
- ↑ "Home". ASCAIB (in español). Retrieved 2019-11-14.
- ↑ "Home page". Disciples Escoffier International. Retrieved 2019-11-14.
- ↑ "Catering, Welsh Food, Events, Food Competitions, Professional Professional, Chefs, Wales". www.welshculinaryassociation.com. Retrieved 2019-11-14.
- ↑ "Royal Academy of Culinary Arts". Retrieved 2019-11-14.
- ↑ "Chef&Sommelier - Créateur d'expériences". Chef&Sommelier. Retrieved 2019-12-05.
- ↑ "Serbian products win Superior Taste Award in Brussels". Serbian Monitor. 2019-06-19. Retrieved 2019-12-05.
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