Nowadays, non-Hong Kong foods have become popular on the innovative label on food packaging. The following taste label tables/pictures, product flavor sensory profile, product taste level tables, product properties tables and different product flavor comparison tables are also printed on the food packaging. The aim of these taste profiles is to make it easier for customers to choose the product that suits their taste. On the contrary, it is not easy to find these taste profiles on food packaging in Hong Kong because most of food companies focus on the packaging design and product photos of the packaging rather than the sensory profile.

In view of this, in order to increase the competitiveness of food companies' products, the popularity of the market and the consumption of more customers especially the food consumption model such as "Grap and Go" and online platforms, FIC will cooperate with various food industries to assist them in making a unique taste profile and label. Food companies only need to provide their products to FIC, then FIC will help the taste analysis through Electronic Taste Sensing System (E-tongue). Finally, the result is obtained from the analyzing objective product one by one. As for the taste profile presentation on the packaging, FIC will refer to five basic tastes including sweetness, acidity, bitterness, spiciness and saltiness to show the levels of these five taste with diagram/table. This diagram/table can be further printed on food packaging as sensory profile label. Once consumers purchase their favorite products in the market and on the Internet, they are very easy to be attracted by the taste profile. As the saying goes, before purchasing some food, you have to read its packaging first! Therefore, customers will pay more attention to these sharp taste profile quickly so that they will rapidly confirm whether the product is suitable for them.

In addition to the taste profile, various food industries can also request FIC to help them improve their existing products by using electronic tongue especially the reformulation, so as to achieve the use of natural raw materials.
An example of Chinese Dim Sum products, most dim sum products will add a flavor enhancer - MSG in order to enhance the umami taste of a certain flavor of the dim sum. MSG is one of the elements that must be added to Dim Sum industry. In fact, eating too much MSG can cause different kinds of diseases in the human body. Under this circumstance, R&D team need to have lots of sensory evaluation when they make a new product. Moreover, each product taste profile has proceeded many different taste testing, then food practitioners will draw personal subjective conclusions. However, the electronic tongue can definitely solve this artificial subjective conclusion. According to the abovementioned sensory practice, it will cause uncertain result with a larger bias due to involving in personal preference and conception. Therefore, the electronic tongue can help food products analyze the difference in taste and the degree of various taste indicators between MSG and non-MSG products. After that, the results would determine the taste effect whether MSG is added in food products. With the result differences, product development team of the food company may consider using various natural raw materials to test instead of MSG in order to more healthy food products in the market. Through continuously analysis with electronic tongue, the data of which ingredients or seasonings are close to the original taste. Finally, this analysis is used as a reference for development of formula improvement in future.