Ingredient Sample Evaluation and Approval Guide

Why does sample evaluation matter?

A new ingredient or a new supplier is a change that can directly affect product quality. The values in the technical sheet show the ingredient on paper; only sample evaluation reveals how it will behave in the real product. A systematic sample and approval process prevents surprises in production and bases the purchasing decision on data.

1. Request the right sample

A sample request should state the intended use as well as the product name. For example, will pea protein be used in a beverage or a meat alternative; is hot or cold thickening expected from the starch? This information allows the supplier to recommend the right grade. The sample quantity should be enough for laboratory analysis and at least a few application trials. It should be confirmed that the sample represents a commercial production batch.

2. Review the documents

Together with the sample, request the product specification, the certificate of analysis for the sample, allergen and GMO statements, origin information and the necessary certificates. The values in the documents are compared with your own specification expectations, and any mismatch is clarified before trials begin.

3. Laboratory check

The sample's basic parameters are measured in your own or an external laboratory: moisture, particle size, colour, odour and product-specific values (such as protein content, viscosity, water-holding capacity or volatile oil). Results are compared with the supplier's certificate of analysis. Significant differences should be shared with the supplier.

4. Application trial

The sample is trialled in the real formulation side by side with the current ingredient. Changing only the ingredient each time shows its effect clearly. Process behaviour (blending, lumping, viscosity, baking) and final product properties (texture, colour, taste, yield) are recorded. Where possible the trial is repeated at pilot scale.

5. Sensory comparison

Whether there is a difference between the reference product and the trial product is assessed by sensory testing. Simple difference tests such as the triangle test show whether consumers will notice the change. If there is a difference, whether it is acceptable or preferred is assessed separately.

6. Effect on shelf life

A change of ingredient can affect shelf life. For critical products, putting the trial product through at least an accelerated shelf-life screen is recommended.

7. Approval and reference sample

For an approved ingredient, the specification is mutually agreed with the supplier. Part of the approved sample is kept under suitable conditions as a reference sample, and later batches are compared with it. Receiving checks should be more frequent for the first commercial batches.

Sourcing notes

Across spices, proteins, starches, fibres and functional ingredients, PERDIST identifies the grade that suits your application, provides samples with their technical documents and offers technical support during trials.

Frequently asked questions