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Swiss high-purity oil and fat specialist Nutriswiss has opened a state-of-the-art sensory laboratory at its headquarters in Lyss.

Designed to provide neutral, accurate conditions for sensory evaluations, the facility underscores the company’s focus on safety and scientific precision in food manufacturing.

The launch follows Nutriswiss’ certification under the latest FSSC 22000 food safety management system and approval from local authorities.

Michèle Béatrice Suter, laboratory manager at Nutriswiss, said: “Smell and taste are critical in determining whether fats and oils meet the high expectations of our customers. With our new sensory lab, we can now evaluate products under completely neutral conditions – free from any external influences, such as ambient odours, ensuring the most accurate results possible.”

The lab has been built to meet the most current recommendations from the German Society for Fat Science, a leading authority in lipid research and sensory standards. The design and implementation of the facility were developed in collaboration with the Food Sensory Research Group at the Zurich University of Applied Science, which also trains assessors for the Swiss Olive Oil Panel.

The facility will support the company’s broader efforts in R&D, product development and customer-specific formulation.