OCHAO JOINT STOCK COMPANY CONDUCTS INTERNAL SENSORY EVALUATION OF NEW OCHAO-BRANDED COOKIES

On August 6, at the 642 Au Co office, OCHAO Joint Stock Company held an internal sensory evaluation session for five new cookie samples: Vanilla Cookie, Coconut Raisin Cookie, Chia Seed Cookie, Chocochip Cookie, and Butter Sugar Cookie.

The product tasting session saw enthusiastic participation from numerous HHF Group staff members. Each cookie sample received candid feedback from HungHau Foods employees, focusing on criteria such as overall flavor, crispness, sweetness, mouthfeel, and overall preference.

HungHau Foods employees participate in tasting the new cookie samples.

Mr. Tran Trung Nghia (Product & Operations Department, HungHau Foods) shared his feedback:
“The cookies are delicious, with a light, pleasant aroma and a crisp texture that suits the palate. Since these are test samples without packaging yet, if the packaging is attractive, I would definitely buy them as gifts.”

Employees focus on tasting to provide objective evaluations.

“The cookies have a rich buttery aroma, diverse flavors, and an appealing color. My favorite is the chocochip flavor — perfect for chocolate lovers,” shared Ms. Nguyen Ngoc Anh Tien (Business Development Department, HungHau Foods).

With the goal of launching new cookie lines in fiscal year MyH26, this sensory evaluation session provides essential data to refine the products before bringing them to market. The cookie lines developed by OCHAO Joint Stock Company align with modern consumer trends: convenient, delicious, and health-friendly.

Employees scan the QR code to rate their personal “cookie tasting experience.” — Employees scan the QR code to rate their personal “cookie tasting experience.

It is reported that the OCHAO biscuit factory in Cu Chi District, Ho Chi Minh City, covers an area of 23,000 m² with an expected production capacity of 600 tons per month. Equipped with modern production lines and a closed-loop quality management system, the OCHAO factory lays the foundation for HungHau Foods to gradually introduce Vietnamese-branded confectionery products to domestic consumers and expand into international markets.

Some additional photos from the internal sensory evaluation of the new cookie products: