Assessing the dietary intake of sensory panellists: implications for workplace nutrition and health

Sensory panellists frequently consume various food products during sensory evaluations, potentially impacting their dietary intake and overall health. However, nutrition is often overlooked in sensory evaluation planning. This study assessed the dietary intakes of sensory panellists at a meat alternative manufacturer in the U.K., by analysing nutrition data from sensory sessions over 5 weeks. The average daily energy intake during sensory sessions was 192 kcal (803 kJ) of which 35% of energy came from protein, 34% from total fat, 5% from saturated fat, and 3% from sugar. Fibre intake averaged 7.1 g (24% of the reference intake [RI]), while salt intake was 1.0 g (17% of the RI). Most nutrient intakes measured were aligned with public health recommendations; however, salt intake warrants monitoring, given the associated health risks with excess intakes. These findings highlight the need to integrate nutrition considerations into sensory evaluation planning to support sensory panellists’ health and wellbeing.