Login 
Food Products
Evaluation process
Monde Selection aims to deliver the most impartial and independent evaluation.
The evaluation procedure takes into account not only sensory qualities such as taste, aroma, texture, flavour, sensation in the mouth or any other relevant organoleptic criteria, but also other important parameters for the consumer such as ingredients used, clarity of information about the composition of the product, packaging, user-friendliness for preparations, instruction sheets, etc. This methodology guarantees a fair and global analysis for the consumer.
The evaluation goes far beyond regular tastings. Prior to the evaluation, each product’s information is analysed to be presented to the jury precisely for what it claims to be. Monde Selection’s food jury also takes time to share their knowledge and experiences while carefully evaluating each product individually without comparing it to another.
The evaluation sessions take place over a period of four months during which our juries taste a limited number of 25 products per day to preserve the experts’ palate and taste perception.
Up to 25 evaluation criteria
-
Visual Aspect
The product presentation, colour, lightness, saturation, shape, size, structure, brilliance, density, aeration, etc.
-
Odour
The bouquet (set of olfactory notes), complexity, harmony, intensity, odours (fruity, vegetal, marine, milky,…), off-notes, finesse, etc.
-
Taste
The typicity, harmony, complexity, aromas, bitterness, sweetness, saltiness, acidity, umami, etc.
-
Aftertaste
The taste persistence in mouth, the intensity of aromas and residual taste, etc.
-
Texture & Mouthfeel
The product granularity, hardness, moisture, dryness, fracturability, cohesiveness, chewiness, viscosity, elasticity, etc.
-
Packaging
The design of the packaging and label information, the protection of the product, the materials used, the ease of use, etc.
Brochure 
