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OCHAO BAKERY R&D DEPARTMENT CONDUCTS SENSORY EVALUATION FOR NEW SNACK LINE

Posted on by vinkh
On March 23, the OCHAO Bakery R&D Department, in collaboration with the HungHau Foods Business Development team, conducted a sensory evaluation session for the snack product line.
4 loại snack OCHAO được đánh giá cảm quan gồm: burger cheese, truffle cheese, tảo biển & popcorn caramel
Four OCHAO snack variants were evaluated, including Burger Cheese, Truffle Cheese, Seaweed, and Popcorn Caramel.

Four snack variants were evaluated, including Burger Cheese, Truffle Cheese, Seaweed, and Popcorn Caramel. The samples were ranked based on key sensory criteria: crispiness, puffiness, flavor, and overall texture.

HungHau Foods employees conducted a sensory evaluation of OCHAO’s new snack flavor samples.
HungHau Foods employees conducted a sensory evaluation of OCHAO’s new snack flavor samples.

Result: All four snack variants were considered innovative, with appealing and well-balanced flavors. The evaluation panel highly appreciated the product quality developed by the R&D team.

The four OCHAO snack variants were evaluated as innovative, with delicious and well-balanced flavors.
The four OCHAO snack variants were evaluated as innovative, with delicious and well-balanced flavors.
Snack and snack pellets are among the three key product lines that OCHAO Foods Co., Ltd. (a member of HungHau Foods) is investing in and developing, with plans for an upcoming launch.