SenseReach
Description
Help develop some of the world’s best-loved brands by signing up to our panel where you can take part in testing and surveys. SenseReach™ is Leatherhead Food Research’s main consumer research tool, which we use to undertake consumer trials on behalf of food manufacturers, ingredients suppliers, food service companies, retailers and non-food companies. Clients use the results of the trials to guide their product development processes, monitor product quality or compare how their products perform against the competition.
Our current panel consists of an array of panellists from around the UK, from locally in Surrey to Scotland and Northern England. We are always looking to expand our panel, so if you are interested in taking part in online surveys, taste testing or testing products at home please register to join our panel. The only restriction we have is that panellists must be 16 years old and over to apply.
Online surveys can be completed from the comfort of your own home.
Taste testing sessions are primarily run at our facility in Epsom, Surrey; we are always looking for panellists in the surrounding areas to take part in testing food and drink products to help develop the world’s best-loved brands. Sessions take place across weekdays, evenings and some weekends, in a relaxed and friendly environment. We also occasionally run taste testing sessions at different venues around the country; recent examples include Leeds and Kent. To become a taste testing panellist, you must not have any food/drink allergies/ intolerances, unless we run a specific test on this type of product, e.g. gluten free products.
Home trials allow panellists to take part in consumer research from your own home. We send you products to your door and once finished testing and providing us with your feedback, you can keep them! Products can range from pet food to household products; recent examples include washing-up liquid, dog treats and laundry products. Home trials are sent out nationwide, so if you are interested in receiving free products to try at home please sign up for our panel.
To register to join our SenseReach™ panel please visit https://sensereach.eyeqsoft.com/eclh/
Questions:
If you have any questions or queries please visit our FAQ page here: https://www.facebook.com/sensereach/notes, or email us at: precruitment@sensereach.com
Tell your friends
CONTACT
RECENT FACEBOOK POSTS
facebook.comSenseReach's cover photo
Tune into the ITV News at 6.30pm today to see Chris Choi’s coverage of the new sugar reduction guidelines, filmed at Leatherhead Food Research
Timeline Photos
Congratulations to Tony who has won our consumer competition. Tony was the most successful in getting as many of his friends and family members to sign up to SenseReach, and has won our delicious food hamper prize. Well done Tony and thank you to everyone who took part in the competition
We are very excited to be running taste testing for children tomorrow. This is our first session with children at our new site and we hope to have many more in the future
EyeQuestion Public Start
Get £18 for taking part in a tasting session at Great Burgh. We are looking for males aged 18-64 to take part in taste testing on Tuesday 7th or Wednesday 8th February 6.30-8.00pm. All you need to do is taste samples and complete a short questionnaire. If you live in the area click the link to apply https://sensereach.eyeqsoft.com/eqlh/r1/mhbs5
EyeQuestion Public Start
We have lots of tasting sessions taking place at our Epsom facility the week commencing 16th January. If you are not registered with us and want to try out a session click on the link below to apply and see if you are eligible https://sensereach.eyeqsoft.com/eqlh/r1/jd98w
Timeline Photos
Happy New Year! Welcome back to SenseReach. We have now resumed all of our consumer testing with lots of home trials and consumer tasting sessions planned. Keep an eye out for emails or sign up today if you are not already registered https://sensereach.eyeqsoft.com/eclh
Merry Christmas & Happy New Year to all our Facebook followers. We look forward to seeing you at a consumer panel in 2017!
We are getting ready for Christmas here at Leatherhead Food Research. Our last panel session of 2016 will be Wednesday 21st December. Home trials will continue through the festive period but our panel sessions will resume in January 2017. Have a Merry Christmas!
Timeline Photos
Throwback Thursday- Our throwback post today is from the recipe for a Gluten Free Chocolate Roulade- perfect for the festive season! Follow the steps below to give the recipe a try #TBT Gluten-free Chocolate Roulade Serves: 4 Preparation time: Approximately 1 hour preparation time and overnight setting time. Ingredients •6oz x (170g) Dark Chocolate – 70% cocoa or above •5 x Large Eggs •8oz x (230g) Caster Sugar •½ x Pint (10 fl oz or 284ml) Double Cream •Icing Sugar for Dusting Equipment •1 x Baking Tray – 9” x 13” (23cm x 33cm) approximately •Parchment Paper or Greaseproof Paper •Butter for Greasing •3 x Bowls •1 x Hand Whisk •1 x Electric Whisk •1 x Clean Tea Towel •1 x Bain Marie (optional) Method Step one – To prepare, turn the oven on to 180˚c /356˚Fahrenheit/Gas Mark 4, and then line the baking tray with parchment paper or greaseproof paper and ensure that it is well greased with butter. Step two – Separate the egg yolks and whites into two separate bowls, being careful that you do not get any egg yolk into the egg white mixture. Hand-whisk the egg yolk gradually adding the sugar until the mixture becomes a light yellow colour. Step three – Break the dark chocolate into small pieces and place into a Bain Marie (if you do not have one, place it into a glass bowl on top of a saucepan of simmering hot water). Stir the chocolate regularly and allow it to melt gently. Once the dark chocolate has completely melted, leave it to cool slightly whilst you whisk the egg whites into firm peaks, using an electric whisk this time. Step four – Combine the dark chocolate and the egg yolk and sugar mixture, ensuring that it is all very well mixed together. Then fold in the egg whites gently - you must not beat the mixture at this point or you will lose the air from the egg white mixture and your roulade will be flat. Step five – Place the mixture into the baking tray and spread evenly and then put it into the preheated oven and cook for 15-20 minutes or until the surface of the roulade is firm. Step six – Remove the baking tray from the oven and leave to cool for 10 minutes. Then, take the clean tea towel and dampen it with water (the tea towel helps to prevent the roulade from cracking), wring it out and then place it over the top of the roulade and into the fridge overnight. Step seven – The next day remove the roulade from the fridge and take off the tea towel. Then, whip the double cream using an electric whisk until it forms soft peaks – do not over whip it. Step eight – Take another piece of greaseproof or parchment paper about 1½ times the size of the baking tray and lay it on your work surface. Dust it with icing sugar and then gently turn the roulade upside down onto the icing sugar-dusted paper. Then, gently peel off the parchment or greaseproof paper on the base of the roulade. Step nine – Cover your roulade with the softly whipped cream and fold it – this is best done by gently folding the roulade length ways about 1/3 over itself and then folding the opposite side on top – again about 1/3 over. Step ten – Carefully transfer the roulade using the paper to support it onto a serving plate and then dust the top with icing-sugar. Enjoy :)
EyeQuestion Public Start
Evening session 7.00-8.00pm Tuesday 22nd November for males aged 18-64 years. If you are available and regularly consume snacks sign up now on the link below or leave a comment https://sensereach.eyeqsoft.com/eqlh/r1/xings
A busy week ahead for the SenseReach Team at Leatherhead Food Research. We have our first week of back to back evening panels. We look forward to seeing you at one of the sessions!
Quiz
