Validación 80/20

Kettle W8
Descriptive Sensory Analysis

SCPI Scientist: Sergio del Bianchi

Panel Operations: Norma Campos/ Maria Elena Lozano
PD Partner: Cristina Morales / Juan Gonzalez
LATAM Sensory & Consumer Product Insights
March 1st , 2022

PROJECT 21-0398SS | PEPSICO CONFIDENTIAL PEPSICO CONFIDENTIAL

Validación 80/20 Kettle W8
Consumer
Bench Taste Test Sensory Test
Research
(Stakeholders) (DI Panel)
(Consumers)
Sensory discrimination – Signal Detection Test (SDT)
SAMPLE INFORMATION: Cheetos Torciditos

Executive summary: Sample Preparation

Control and Tests samples were prepared in Lab
and served to the panelists.
Samples in W10 are significant differences compared to Control
Conclusion: 
Production date/Expiration Date NO HAY INFO
Texture is different and rancidity is noticeable in Control W10, w/ N2
W10 and w/o N2 W10.
Test date March 1st , 2022

Background: Productivity Initiative of $1.8 MM USD by extending approved Oil Blend

80/20 that has been already implemented in PC, TC and Extruded, to Fried Cheetos
that uses different oil Blend (65/35 Canola HO/Olein in Fried Base and 100% Canola in
Slurry) that complies with WWP, but is higher in cost Control

VS. VS. VS.

Objectives: Validate if the product fried with 80/20 oil has the same flavor, texture ,
appearance as the control product ( reference) and evaluate during the 16 weeks to W4 Control W8 Control W10
Control
verify if exist some change in product or keep the same performance.
Results Summary W10Sampl
W8Sample
Purpose: Validate the performance of the 80/20 Oil blend in Cheetos Torcidos W4 Sample
e w/N2
w/N2 w/N2

Success Criteria: Validate the stability of product fried with 80/20 mixture oil and if it W4 Sample W8 Sample W10Sampl
has the same performance as de current product during 16 weeks. w/o N2 w/o N2 e w/o N2

Action Standard:
Success: Confirm the product with 80/20 oil blend has the same performance as the Pass Fail Fail
current product in order to continue with consumer test ( W0 and W) .
Failure: Analyze all data together to understand the differences and determine if exist
critical points to me be reforced and repeat the trial or analyze if the ingredient is the
key attribute. If the ingredient is the key attribute, the recommendation is keeping the
corn oil. .

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PEPSICO CONFIDENTIAL
Initial Sensory Profile: W0 is characterized by not having the presence of off notes, while toasted, oil sensation,
hardness, denseness and chewiness are in the slightly moderate quadrant, while on the other hand we have the intensity of
flavor in the moderate-medium quadrant.
C P3N P3S

Off notes

Chewiness 5 Toasted

Denseness Oil sensation

Hardness at first bite Intensity of Flavor

Week Sample Formula Off notes Toasted Oil sensation Intensity of Flavor Hardness Denseness Chewiness
W0 C Cheetos 65/35 52g w/o N2 + Line Pack 0.0 4.5 4.0 5.8 4.8 4.4 3.9
W0 P3N Cheetos 80/20 52g w/ N2+ HB (CH3) 0.0 4.4 4.5 6.5 4.7 4.5 3.7
W0 P3S Cheetos 80/20 52g w/o N2 + HB (CH3) 0.0 4.7 4.4 6.5 5.2 4.6 3.9

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PROJECT 21-0398SS| PEPSICO CONFIDENTIAL
Results SDT: All tested samples of W10 failed the test.
W4 W8 W10
4.5
4.0
3.5
3.0
2.5
d-prime

2.0
1.5
1.0
0.5
0.0
Control w/N2 w/o N2

Code​ Samples​   d’​ MeaningfulDifference?​

957 Control W4 0.48 No​

392 W4 w/ N2 0.69 No​​
741 W4 w/o N2 1.10 No​​
317 Control W8 3.98 Yes​
469 W8 w/ N2 3.37 Yes​
842 W8 w/o N2 3.64 Yes​
762 Control W10 3.8 Yes​
856 W10 w/N2 2.6 Yes​
346 W10 w/o N2 2.9 Yes​

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Results W8:
Control W8
Texture
9%
Flavor Control W8​
Appearance Rancidity, more hardness, less cheese blend, more chilies blend ​

91%

W8 w/N2
Texture

  Flavor W8 w/ N2​
Appearance More acid, more salty, more cheese blend, more sweet, more
lactic note, rancidity.
100%

W8 w/o N2
14%
Texture
W8 w/o N2​
Flavor
More chilies blend, more pungency, rancidity, more hardness.
Appearance
86%

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PROJECT 21-0398SS| PEPSICO CONFIDENTIAL PepsiCo Confidential
Results W10:
Control W10
25%

Control W10
Texture
Flavor
Higher moisture, less cheese and rancidity​

75%

W10 w/N2

  W10 w/ N2​
Flavor
More sweet, more salty, more cereal, rancidity initial.

100%

W10 w/o N2

W10 w/o N2​

Flavor
More chilies blend, more pungency, rancidity, more hardness.

100%

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PROJECT 21-0398SS| PEPSICO CONFIDENTIAL PepsiCo Confidential
 Appendix

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PROJECT 21-0398SS| PEPSICO CONFIDENTIAL
 Appearance

W0
C P3N P3S

There is no significant difference among the Samples

W4
W8 w/o N2
Control W4 W4 w/N2

There is no significant difference among the Samples

W8
W8 w/o N2
Control W8 W8 w/N2

W10 There is no significant difference among the Samples

W10 w/o N2
Control W10 W10 w/N2

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PROJECT 21-0398SS| PEPSICO CONFIDENTIAL
 WwP & Brand StewardshipAgro Corn Meal new suppliers
validation – MEX Sensory Learning Plan

Research Plan

We are here!

Consu
Risk Assessment Score – 6.75 Learning PlanSensor
Bench Taste involves DoD, DA Sensory mer
Descriptive Analysis y Test
Testing

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PROJECT 21-0398SS| PEPSICO CONFIDENTIAL