Project Description

pungent powdersCase Study: Food Pungency Testing and Measurement

The Problem

A packaged food company wanted to learn how to measure the “heat” or pungency of various ingredients coming from farms. Specifically, the customer was trying to understand the factors affecting seasonal variations in the pungency of some crops in order to find better testing methods for ingredients so that they could adjust formulations to account for such variations and deliver more consistent products.

Critical Issues

Agricultural Expertise     Food and Beverage Testing Experience

The Solution

Maven conducted an Electronic Survey of farmers, professors of agricultural science, biochemists, food scientists, climatologists, and food and beverage manufacturing professionals in order elicit a broad array of perspectives. Over the course of the next week, over fifty responses were received from experienced professionals all over the world. Through the insights provided by the Survey respondents, the customer discovered several new factors affecting food pungency that they had not previously considered as well as four new techniques for measuring the pungency of incoming food ingredients.

“The respondents provided us with strong analysis of current food pungency testing techniques. Maven provided us with incredible results quicker than expected and at a fraction of the cost of our existing technology landscaping approaches.”

– Senior Director of Quality Control