New GMP Flavour Standards
FlavorActiV has recently introduced several new flavours as part of it’s beer reference standard range – Astringent, Yeasty, Cooked Vegetable, Rotten Vegetable and Methional.
on
Credit Card and PayPal Online Purchasing Options
We are pleased to announce that our website now includes credit, debit and PayPal account purchasing options on our on-line ordering page for purchasing GMP Flavour Standards.
on
FlavorActiV Tasting Success
FlavorActiV, the leading global provider of sensory training and tools, has quadrupled its customer base over recent months and has moved to a new head office in Thame, Oxfordshire to accommodate its expanding workforce.
on
Getting the Best from GMP Flavour Standards
GMP Flavour Standards are easy to use, but like everything there are a few tips and tricks to help you use them like an expert. Easy Release Push the capsule…
on
34th European Brewing Convention
FlavorActiV will be attending EBC 2013 this year with Boris Gadzov presenting a poster presentation. Richard Boughton and Evelyne Canterranne will also be attending.
on
GMP Flavour Standard Ordering Page
Our GMP Flavour Standards now have an improved online ordering page. Designed to offer you the full range of our exclusive pharmaceutical quality produced flavour standards that include options for purchasing based on the beverage you normally tasting.
on
ASBC Meeting 2013
Boris will be presenting Combining and Aligning Analytical Evaluation Improvements with Sensory in Global Beverages at the upcoming ASBC meeting on the 19th of May.
on
FlavorActiV Judges International Cider Challenge 2013
Global Sensory Manager Evelyne Canterranne will be one of the judges for the International Cider Awards 2013.
on
Evelyne Canterranne judges African Beer Awards
Evelyne Canterranne was a judge at this year’s 1st African Beer Awards held in Ghana earlier this month.
on
Can you taste?
Richard Boughton and Marie Pohler are attending this year’s US Craft Brewers Conference. Richard and Marie will be speaking about the importance of sensory evaluations in producing quality beers.
on