How We Benchmark and
Blind‑Test Our Products

1Select the benchmark

We identify the strongest comparable market product to evaluate against the Artees formulation. The selection is documented before the tasting, so the comparison is not chosen afterward to favor the result.

2Prepare a fair comparison

Products are served in identical, neutrally coded containers with branding removed. Portions follow a defined standard, and serving conditions are recorded. Each product keeps its characteristic ingredients, structure and garnish.

Blind tasting hides the brand, not the food. Participants can see what they are eating, because appearance is part of the product experience.

3Vary the serving order

Participants receive samples in different planned orders, which reduces the influence of tasting one product first or last. Water, plain crackers and breaks are provided between samples.

4Record individual assessments

Participants score each sample independently before discussing it. The evaluation records overall liking, flavor and mouthfeel, followed by a preference ranking.

Product-specific questions help explain those preferences. For Rasmalai, these include whether sweetness, richness and malai thickness are too low, just right or too high.

5Approve only when it wins

Scores, rankings and comments are considered together. We look for a consistent preference across participants and groups, not one favorable score. A formulation is approved only when it scores at least 8.4 out of 10 and outperforms the strongest comparable market product. Otherwise, development continues.

What the results mean

The findings show how participating tasters assessed the products compared under the recorded test conditions. They do not establish preference among all customers or superiority over every product in the market.