ISO 11035

ISO 11035:1994 – Sensory Analysis – Identification and Selection of Descriptors for Establishing a Sensory Profile by a Multidimensional Approach – is an internationally recognized standard developed by ISO/TC 34/SC 12 for the food and sensory industries. This standard provides a scientific methodology to identify and select precise sensory descriptors, forming the foundation of sensory profiling of products. At Quality Asia Certification, we offer reliable ISO 11035 certification services to help organizations implement structured sensory evaluation processes and ensure product consistency, quality, and consumer satisfaction.

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What is ISO 11035?

ISO 11035:1994 is a guidance-based ISO standard designed to support organizations in conducting structured sensory evaluations of products, especially in the food, beverage, cosmetics, and fragrance industries. It helps define and select sensory descriptors that are critical for profiling a product's taste, smell, texture, and visual appeal. This standard ensures the development of reproducible and objective sensory profiles through a multidimensional approach, involving trained panels and scientifically backed methodologies.

It plays a pivotal role in product development, quality control, consumer research, and competitive benchmarking.

Why is ISO 11035 important?

With growing global consumer expectations and the rise of sensory-driven product preferences, businesses today cannot afford to ignore scientific sensory evaluation. ISO 11035 provides a reliable framework for companies to understand how their products are perceived and ensure they meet market and regulatory expectations.

Opting for ISO 11035 certification:

  1. Demonstrates commitment to product quality and consumer experience
  2. Enhances credibility in domestic and international markets
  3. Supports R&D teams in launching successful products
  4. Strengthens internal quality systems through repeatable sensory methods


What are the benefits of ISO 11035?

By implementing ISO 11035:1994, organizations benefit from:

  1. A standardized procedure for selecting relevant sensory descriptors
  2. Improved accuracy and consistency in sensory data collection
  3. Enhanced product profiling for comparative analysis
  4. Stronger cross-functional collaboration between quality, marketing, and R&D teams
  5. Reduced product failures through proactive sensory validation
  6. Better alignment of product quality with customer expectations


What kind of businesses can benefit from ISO 11035?

Certification to ISO 11035 delivers measurable improvements in operational efficiency and brand value. Key business benefits include:

  1. Product Differentiation: Create unique sensory profiles that distinguish your product from competitors.
  2. Quality Control: Use sensory analysis as a critical control point in product release processes.
  3. Market Adaptability: Tailor sensory characteristics to suit local and international market preferences.
  4. Cost Optimization: Reduce wastage and rework due to sensory mismatches.
  5. Customer Retention: Build loyalty through consistent, high-quality sensory experiences.
  6. Regulatory Readiness: Meet global standards for sensory evaluation in regulated industries.
  7. Innovation Support: Boost R&D with structured sensory frameworks that guide formulation and design.


Top Tips on making ISO 9001 effective for you.

#1

Top management commitment while practicing and accomplishing the standard is the key to success.

#2

Keeping staff informed about the ongoing practices, a well-communicated plan would increase the motivation and zeal of working in them.

#3

Making sure that the various departments of the organization work as a team for the benefit of the organization and customers as well.

#4

Review systems, policies, processes, and procedures for a smooth working of QMS.

#5

Speaking to customers & suppliers while getting feedback & working on improvements.

#6

Training staff carrying out the internal audits with the opportunity for improvement.

#7

Celebrate your achievement and use the QualityAsia Assurance Mark on your literature, promotional material, and website.

#8

Ensure continuous improvement by regularly reviewing and updating your quality management practices.

#9

Promote a culture of quality by encouraging innovation, accountability, and employee involvement at every level of the organization.

Why QualityAsia?

QualityAsia always vanguard in the auditing and governing of internationally acclaimed standards practices. At QualityAsia, we focus on driving the success of our clients through creating excellence with our trained professional auditors. The content of our service provision, comply with international certification rules defined by the accreditation bodies without burning a hole in your pocket. We will take you through the journey of audits with our best kept audit practices, viz.:

Initial Certification – Stage 1 (Preparatory Phase)
  • Thorough documented information review.
  • Exchange of information with staff through online or onsite presence.
  • Identification of key performances, processes & objectives as per the standard requisites.
  • Analysis of facilities, infrastructure, systems and processes in regard with the requested certification scope with a resource allocation review.

Initial Certification – Stage 2 (On-site Audit)
  • Measurement, reporting & reviewing the performances against key performances objectives.
  • Reviewing the suitability of the system meeting the legal, regulatory & contractual requirements.
  • Operational control of processes, internal audits & management reviews while understanding the responsibilities for the policies.
  • Conclusion based on prescriptive requirements, policy, performance objectives, staff skill, operations, procedures, internal audits, etc.


    Surveillance & Certification Renewal

    Drawing out the scrutiny on various aspects of the previously done audits on effectiveness while reviewing the various processes and control of the operations in the QMS and finally going for the recertification.

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