Oat milk: isi study reveals differences
Too sweet, too sticky, or just right? Oat milk continues to increase in popularity. But which drink...
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How companies can use the Nutri Score to their advantage
The Nutri-Score presents both a challenge and an opportunity for food manufacturers. Companies...
Overview: Sensory Profiling & Corona
How isi succeeded in managing a nearly seamless transition from onsite Lab testing to in-home...
Video: Sensory Profiling & Corona (Interview with Annika Ipsen)
At the start of the Corona-related lockdown in March 2020, the isi labs had to close down....
How to develop sustainable products
How do you introduce unusual and sustainable algae products to men and women? The team surrounding...
Algae pasta: isi tests tomorrow's food
isi, the Institute for Sensory Research and Innovation Consulting, is testing sustainable products...
isi Multisensory Branding: Using all the Senses to make a Brand come alive
Multisensory - the interaction of the senses - has developed into an important buzzword in...
Reducing Sugar: A Healthy Change
A quiet revolution is taking place in our supermarkets: sugar content in products is declining....