A sensory laboratory as the foundation of excellent taste
Consistent lighting, neutral-coloured walls and furniture. The interior design of BRITA’s sensory water analysis laboratory is minimalist, and for good reason. Nothing should distract the tasters or influence their senses. After all, their work is a decisive factor in the quality of BRITA filtered water.
The idea of building our own Water Laboratory and creating the BRITA tasting panel arose in 2013. However, it was not until November 2015 that CEO Markus Hankammer opened the tasting room. Substantial design changes followed, and by February 2016 we had a preparation and control room.
This project made the dream of Birgit Kohler, BRITA’s Managing Director of Organoleptics and one of Germany’s very few officially recognised water sommeliers, a reality. Birgit Kohler has extensive expertise in the sensory science of food and excellent taste—especially when it comes to water. With its own laboratory and a team of professional tasters, BRITA can work flexibly and independently to provide the best service and serve as a benchmark for water expertise. A milestone in the company’s history.
The science of great taste
Not all water is the same. Professional tasting helps continuously improve its taste.
One room, many possibilities
Water tastings and analyses are carried out in the sensory laboratory. The facility provides a neutral environment through artificial lighting and minimalist design. This ensures that the tasting environment remains identical at every time of day and throughout the year, preventing it from influencing the tasters’ perception of taste. The tasting room can accommodate up to twelve tasters at once. The tasting booths can be adapted to different types of tasting. “This allows us to create a space where we can work without interruption. At the same time, the tasters can communicate with one another easily,” explains Birgit Kohler, describing the concept she designed.
Collection and analysis
BRITA’s sensory laboratory strives to provide objective water analyses. Ideally, the information and results from each sample should be useful to every business unit within the company. BRITA also actively exchanges knowledge with international experts on sensory matters. The insights gained from tastings using different parameters and the transfer of knowledge between professionals are two crucial aspects for BRITA. “We have been talking and talking about taste for decades,” says Kohler. “Today, we measure it ourselves,” adds Alexandra Merz, Head of the Tasting Team. The tasting results are then channelled into various projects and products with the ultimate aim of improving water quality—not only in theory, but also in practice. Because everyone deserves to enjoy excellent taste.
