Sensory evaluation of alternative proteins: A best practices guide

Event description

Taste remains the strongest driver of consumer food choice, making sensory science essential to the success of alternative proteins. Join us for a webinar on December 16th presenting highlights from GFI’s new white paper, which introduces the basics of sensory science and how it can be integrated more effectively across alternative protein R&D. Participants will gain an understanding of how sensory methods can be applied throughout the product development lifecycle to improve decision-making, reduce risk, and accelerate progress toward taste parity.

Attendees will learn:

• Why sensory science must be integrated early and repeatedly throughout development, and how even rapid or informal methods can guide product development.
• How to choose the right method for the right question, from discrimination and descriptive analysis to affective and temporal testing.
• How to benchmark effectively, and why comparisons must be anchored to high-performing, target-market products.
• Why internal tasting panels fall short—and how to design studies using relevant target consumers to generate reliable, actionable data.
• How sensory science can bridge R&D, product development, data science, marketing, and business strategy to de-risk choices and speed innovation.

This session is designed for researchers, product developers, sensory scientists, food technologists, and innovation teams looking to strengthen their approach to taste optimization. Attendees will leave with practical frameworks, methodological guidance, and cross-functional strategies to ensure technical advances translate into products consumers will choose—and keep choosing.

Sensory science is more than a test at the end of development. It is a strategic tool that links scientific rigor with consumer expectations. Join us to learn how integrating sensory science can position alternative proteins to compete on taste, build trust, and accelerate market adoption.

Meet the speakers

Nikhita Mansukhani Kogar, PhD

PRINCIPAL PLANT-BASED SCIENTIST
THE GOOD FOOD INSTITUTE

At GFI, Nikhita is focused on the technical landscape of plant-based proteins and how to expand their impact and adoption. Prior to joining GFI, she worked in food and biotech product development, most recently as an Innovation Scientist at Beyond Meat. While at Beyond, she led flagship product development projects from the fundamental research stage through formulation and scale-up. Nikhita holds a bachelor’s degree in physics from the University of Illinois at Urbana-Champaign and a Ph.D. in materials science and engineering from Northwestern University.

Alissa Nolden,PhD

ASSOCIATE PROFESSOR OF FOOD SCIENCE
UNIVERSITY OF MASSACHUSETTS AMHERST

Alissa Nolden is an Associate Professor in the Department of Food Science at the University of Massachusetts Amherst. She holds a BS and MS in Food Science from the University of Massachusetts Amherst and Penn State, respectively, and a dual-title PhD in Food Science and Clinical Translational Science from Penn State.

Dr. Nolden’s research focuses on advancing sustainable food systems through sensory science, with a particular emphasis on alternative proteins. Her work examines how sensory perception, flavor quality, and individual differences influence consumer acceptance of sustainable protein and novel plant-based proteins. By identifying the sensory drivers that enhance liking and encourage behavior change, Dr. Nolden’s research supports the design of plant-forward foods that align with consumer values, prioritizing sensory appeal.