Taste trials describe a form of sensory evaluation conducted for food research and development focused on assessing characteristics such as taste, texture and aroma. This guidance applies only to these taste trials. It does not apply to clinical trials or studies that investigate health, safety or physiological effects.
This supplementary guidance has been developed in response to feedback from industry and should be read in conjunction with the FSA and FSS’s published guidance on the conduct of taste trials involving novel foods or foods produced by novel processes.