Product Description and Preparation Information

Provide:

• the exact product display name;
• the producer or authorized entrant identity;
• flavour or variant where material;
• product format and ordinary retail unit;
• net quantity or usable unit information;
• formulation, process or product-version identifier where required;
• batch or lot information at shipment;
• the intended market form represented by the sample.

Use a name a consumer could recognize. Do not insert an award claim, promotional slogan, competitor comparison or desired sensory conclusion into the name.

Separate entries are normally required for materially different flavours, recipes, alcohol conditions, fillings, coatings, formats or preparation outcomes. A difference that could change the consumer's liking should not be hidden under one broad product name.

A mixed product can remain one entry where the stable mixture or assortment is itself the defined marketed experience and representative component ratios can be supplied.

Describe who can realistically consume and accept the product type. Include:

• category participation;
• ordinary use context;
• whether familiarity is required or unfamiliar consumers remain relevant;
• material dietary, alcohol, age or other participation restrictions;
• any specialized use needed to understand the product;
• the intended boundary of interpretation.

Do not define the Target Population by people most likely to award a high score, by brand loyalty or by entrant-selected individuals.

State whether the product is ambient, chilled, frozen or otherwise controlled. Provide the storage condition, declared usable-life information and any sensitivity to light, air, humidity, agitation or repeated temperature change that can materially affect the sample.

Storage information tells operations how to preserve the accepted state. It does not instruct assessors to reward shelf life or packaging performance.

Where preparation is required, provide exact and reproducible information:

• input quantity;
• equipment or vessel where material;
• water, carrier or additional ingredient permitted by the method;
• temperature or heat setting;
• time;
• agitation or mixing;
• cooking, extraction or reconstitution endpoint;
• rest or recovery period;
• portion and service state;
• maximum useful holding interval where known.

Use measurable endpoints where possible. Cook until ready or serve as desired is not enough when the endpoint changes flavour or texture.

Preparation should reveal the submitted product in its ordinary form. A cooking sauce may use one controlled compatible ingredient where the method permits it. A concentrated seasoning may use a neutral carrier. A beverage powder may require defined water and mixing.

Do not send a recipe with several premium ingredients, decorative garnishes or a branded pairing unless those components are sold as an inseparable part of the defined product and the assigned method accepts them.

Some products are reasonably consumed in more than one way. State the primary ordinary form and any alternative that materially affects the experience.

Good Taste Awards will select or predefine the valid pathway before assessment. The panel does not choose whichever service makes the product appear strongest after tasting begins.

If the product normally seasons, coats, dilutes into or combines with another food, explain that use. The assigned method determines whether direct tasting, a controlled carrier or both are appropriate.

The carrier must be compatible with the Target Population and low enough in interference to reveal the submitted product. Entrants do not send a favoured branded carrier unless the product definition requires and authorizes it.

Provide allergen, alcohol and other information required for safe handling and responsible assignment. These facts remain outside the star decision but are necessary to protect people and preserve a valid pathway.

Withholding material handling information can place the entry on hold, invalidate affected service or require another disposition.

Do not include:

• existing awards;
• price or luxury positioning;
• sales success;
• celebrity or expert endorsements;
• health, nutrition or sustainability praise;
• a competitor name;
• instructions telling assessors which notes they should find;
• requests for a particular score, star or assessor.

Factual ingredient or process information may be needed for classification or preparation. The responsible role controls what, if anything, reaches the panel.

Ask whether someone unfamiliar with the product could reproduce the intended experience from the information provided. If not, add the missing condition before submitting the entry.

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