Ferrolip and Omegor Kids Chewable Capsules Winners of the Superior Taste Award

You might have also thought that the flavor, taste, and sensation some products give you deserve an award. The International Taste Institute (ITI) made this idea concrete and for years has been analyzing, tasting, and rating various products, food and non-food alike. Two of our products, Ferrolip® and Omegor® Kids chewable capsules, have earned the Superior Taste Award certification. The importance of taste in supplements.

After obtaining several certifications from international bodies regarding the purity and composition of our supplements, we wanted to go further and have two of our products tested for taste and sensory qualities as well. Our customers’ reviews have rewarded us for all these aspects for years, but we wanted the International Taste Institute to provide us with a professional and independent opinion. 

We chose to send two of our products, whose taste is a fundamental element of the user experience, for analysis:  Omegor® Kids chewable capsules and Ferrolip®.

Omegor® Kids chewable capsules is a dietary supplement of omega-3 DHA and EPA with vitamins D3 and E formulated for children and adolescents. Created to provide them with the right amount of omega-3 in convenient all-fruit-flavored capsules. Ferrolip® is a supplement based on microencapsulated iron pyrophosphate produced using cutting-edge technology that allows high bioavailability and gastric tolerability. Ferrolip® is perfect for those with iron deficiency for various reasons, for pregnant women, and during seasonal changes when you feel tired and worn out. We chose for Ferrolip® a pleasant lemon flavor to counteract any metallic aftertaste that can be difficult to digest.

The result

Omegor® Kids chewable capsules 

We have worked for years to improve the texture and flavor of Omegor® Kids chewable capsules because the younger audience is rightly demanding. Combining the properties of omega-3 with a good taste was no easy task, but the recognition from the International Taste Institute proved us right. 

“Slightly sweet and fruity taste, not too overwhelming. An interesting product that does not taste like fish oil. Slightly synthetic flavor with a sharp sweetness that is not unpleasant at all.” 

This is the judgment on taste, while the evaluation of the smell is delicate, like the scent of our chewable capsules: “On the nose it is pleasant and inviting, with subtle fruity aromas. Slightly sweet scents with medium persistence. Light aromas that could be a bit more intense.”

Ferrolip® orosoluble with stevia

Making an iron supplement also a pleasant product to taste has been a challenge we have energetically embraced for years. The jury in this case rewarded us, focusing on the light lemon taste: “Light taste, slightly sweet with a hint of lemon. The flavor is similar to dextrose. 

The powder dissolves easily in the mouth and creates a slightly spicy sensation. A surprising product that is quite pleasant and has a subtle bitterness.” In no case was a metallic or overly artificial aftertaste detected, to our great satisfaction!

How the product evaluation is conducted

A strict and consolidated protocol involving precise steps and tasting by sommeliers and taste experts from all over the world. Here is the process that Omegor® Kids chewable capsules and Ferrolip® had to undergo:

- Blind sensory analysis: products are tested blindly, meaning tasters do not know the brand name, product name, or product origin. They only receive a brief description of the product category. Each product is evaluated for its organoleptic quality following a systematic approach based on 5 criteria defined as “International Hedonic Sensory.”

- Analysis criteria (AFNOR XP V09A standard): first impression, appearance, smell, taste, texture (food) or aftertaste (beverages).

Each jury member evaluates and scores the product alone, in silence and without communication with other jury members.

- Preparation and presentation of the product: all products are presented in transparent containers or white porcelain. This methodology ensures that any bias or prejudice based on presentation is avoided. Products are prepared and served according to a precise protocol strictly respecting the manufacturer’s preparation and serving instructions.

The International Taste Institute reserves the right to assess the physical and chemical aspects of the sample components with accredited laboratories to ensure that the tested products correspond to the quality of the products available to consumers.

- Tasting philosophy and scoring method. It is not a competition: each product is evaluated on its intrinsic organoleptic quality. Jury members are not asked if they personally like the product or not, but how good its organoleptic qualities are for a consumer product in its category.

Organoleptic analysis criteria

Not just taste — you eat also with your eyes! That is why aesthetic parameters also matter in evaluating our supplements.

- First impression: refers to an overall spontaneous first taste impression before starting the systematic analytical evaluation of the product. The jury is asked to give an overall spontaneous score on the taste pleasure experienced during product tasting.

- Appearance: characterizes the visual quality of foods and beverages. In this phase, size and more are evaluated: color, shape, size, transparency, opacity, gloss, presence of residues, and much more. The visual appearance must be pleasant and consistent with the aspect normally associated with the category.

- Smell: characterizes the aromas perceived by the nose. A pleasant aroma makes food appetizing and more. In our case, talking about Ferrolip® and Omegor® Kids chewable capsules, perception is even more important. Smell is useful to detect freshness, rancidity, or defects in foods and beverages. It plays a crucial role in the perception of flavor.

- Taste: taste characterizes the flavors perceived in the mouth and on the tongue. There are five main taste sensations: sweet, salty, sour, bitter, and umami. Taste is strongly connected to and influenced by aromas perceived by the nose.

- Texture (food): texture is perceived through a combination of senses, such as mouthfeel, sight, and hearing. Texture is a key hedonic factor for many food products. For example, it can include characteristics like tenderness, crunchiness, consistency, viscosity, chewiness, and particle size and shape.

- Aftertaste (beverages): aftertaste refers to sensations still present after the beverage has been swallowed. For us, this aspect is crucial: our supplements under analysis, Ferrolip® and Omegor® Kids chewable capsules, leave a light aftertaste that must be neither overpowering nor persistent, but pleasant.

All that’s left is for you to share your opinion about our products and feel like a judge of the International Taste Institute yourself!