The DLG honours food with the DLG awards in gold, silver and bronze. All award-winning products must pass a sensory analysis, laboratory tests and a preparation, packaging and labelling test, insofar as this is provided for in the test framework. The number of points achieved determines whether a product is awarded gold, silver or bronze.
- Products that fulfil all test criteria flawlessly receive a DLG gold award.
- A DLG silver award is given to products that show a slight deviation in one test criterion (e.g. odour, taste). All other test criteria are fulfilled without error.
- A DLG bronze award is given to products that show several minor deviations in various test criteria or a greater deviation in one test criterion. All other test criteria are passed.
The DLG's test methods are based on the latest scientific findings in food quality assurance.
Test focal points: Sensory tests, laboratory analyses, packaging and labelling tests
At the centre of the DLG tests is the sensory analysis of the food (including appearance, smell, taste and consistency). The testers draw up an expert report for each product in accordance with DIN EN ISO/IEC 17065, supplemented by preparation tests (e.g. for ready meals), packaging and labelling tests as well as chemical, microbiological and physical tests. The quality of the end product, which is submitted for testing by the manufacturer on a specific date and originates from ongoing production, is decisive for the award.
Sensory analysis
The sensory analysis is carried out according to test schemes that have been developed by experts from science and practice for various product areas. In the DLG tests, sensory faults in the areas of flavour, smell, appearance or consistency result in points being deducted. The sensory experts assess the foods according to the scientifically recognised DLG 5-point scheme.
Experts from science and practice
The DLG tests are carried out by experts from science, food control, the food industry and trade. The technical heads of the quality tests are recognised scientists from the respective product areas. The DLG test centre works together with laboratories in the laboratory tests.
Neutrality in quality assessment
In the sensory tests and laboratory tests, the testers evaluate the products in anonymised form, i.e. without any knowledge of the manufacturer, brand, product or price. In order to maintain neutrality, the packaging and labelling/declaration tests are carried out separately by testers who do not take part in the sensory evaluations.
Participation in the DLG quality tests is voluntary for all food producers. The test fees charged for each tested product depend on the test preparations (e.g. professional preparation of the products for the sensory test) and the type and scope of the laboratory, packaging and labelling tests. The manufacturers receive a test report for all products, which contains information on how the listed faults or defects can be rectified. The voluntary nature of participation in the tests is the reason why only award-winning products are published.
The DLG 5-Point Scheme® is a scientifically recognised method for the objective quality assessment of food. With the help of this scheme, sensory defects in the appearance, odour, taste or consistency of a food product can be identified. Experts define an optimum sensory quality profile for each product in advance of the tests. Depending on the product, up to 40 properties are tested.
If faults are identified in the test, such as incorrect seasoning, these lead to points being deducted. If a food has no sensory faults, it receives the maximum score of 5.0 points.
5-Point Scheme
| Points | Quality description | General description of properties |
|---|---|---|
| 5 | very good | quality expectations reached in full |
| 4 | good | slight deviations |
| 3 | satisfactory | perceptible deviations |
| 2 | less satisfactory | clear deviations |
| 1 | not satisfactory | strong deviations |
| 0 | inadequate | not evaluable |
Food sensory analysis is a scientific discipline. It deals with the objective evaluation of food using trained human sensory organs. It is used in industrial and artisanal product development, production, quality assurance, research and inspections by official authorities (e.g. food inspection).
Sensory analysis
Sensory analysis is an independent analytical examination. It is just as important as other analytical methods (e.g. microbiological, chemical or physical analyses). The professional performance of sensory tests is subject to scientific standards that are certified according to DIN and ISO standards. Food sensory analysis is becoming increasingly important along the entire production chain because many food standards, such as IFS Food, Cash & Carry, Broker or BRC and ISO 22000, have included sensory analysis as an integral part of food analysis.
Tested by experts
The DLG Test Centre Food uses only recognised experts or renowned scientific institutes for its food tests in all areas.
The sensory tests are carried out by experts from science and practice who regularly deal with the sensory assessment of food and therefore have up-to-date specialist knowledge. Each expert also receives regular sensory training from the DLG and holds a DLG sensory certificate. The DLG sensory certificate is an internationally recognised proof of qualification.