THE
GLORY
FOR
YOU

RANK

A quality label is a key entry ticket to the international market.
The advantages of your product can be highlighted with it.

AA TASTY | AA Liquor | AA Halal Plus | AA Priority Products | AA Nutrition

Evaluation Criteria

The value of the product is based on how it performs well.
It’s all about the good taste in life…

Appearance

The most important attribute of any food's appearance is its color, especially when it is directly associated with other food-quality attributes, for example the changes that take place during the ripening of fruit or the loss in color quality as food spoils or becomes stale.

In food processing and cooking, color serves as a cue for the doneness of foods and is correlated with changes in aroma and flavor. For other foods, color or lightness is important to identity and grading, such as the lightness of canned tuna fish. Scientific studies have also shown that the color of the product affects our perception of other attributes, such as aroma, taste, and flavor.

Of course, in addition to food, the appearance of products and the types of appliances are also what we focus on. Various compotation, designs, aesthetics, and functions are an important part of forming a better life.

Color

The visual quality of food. Used to organize attributes such as color and consistency of size, it is one of the five dimensions used to evaluate food.

Color has been one of the important factors in food quality measurement. Synthetic or artificial colors, i.e., coloring agents that are not nature-identical and have been obtained by chemical synthesis, are routinely added to products to impart desirable sensory characteristics. The quality of some food is estimated by its external or internal color. For example, the ripeness of fruits could be judged by the external color. This kind of color evaluation could be performed by human visual perception. The color measurement by human perception could vary by person and the environment-like lighting condition at the place.

Color plays an essential role in every appearance and acceptability, especially daily necessities, and foods. Color can change a person's perception of such objects, for example, red is passion, green is peace, yellow is a warning, blue is melancholy, etc.

Also, color would be one of the important keys to this award.

Aroma / Odor

As far as food and beverage are concerned, aroma compounds are volatile-they are perceived primarily with the nose, while taste receptors exist in the mouth and are impacted when the food is chewed, or the beverage is drink.

The aroma of food has several functions, not only conveying the essential character of the food and providing variety and interest to what we consume but also alerting us to rancid and unsafe food, stimulating the appetite as well as providing an emotional link to past experiences. The compounds that are responsible for aroma are the highly volatile, low molecular weight compounds that are present in foods at low levels.

Not only cooking but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods.

Taste

Taste can be used to determine whether a noticeable change has occurred in a food's appearance, flavor, or texture as a result of storage, of a change in processing methods, or of alteration of an ingredient.

Analysis of the flavor of foods and beverages be used to find out how different people react to sets of products. It can also be used to find out about products by using groups of people as a type of measuring instrument.

It is measurement of product flavor that is most practiced in production sites making soft drinks, beer, cider etc. That same, so as analysis of how different people react to different products is the domain of consumer research, which is usually carried out in the marketplace. In both cases testing is carried out 'blind' without the assessors having any knowledge of the identity of the samples they are being asked to evaluate. Such blind taste tests are the cornerstone of sensory analysis.

Mouthfeel / Texture

The texture dimension of a food includes attributes (such as initial bite, chew, crispness and cohesiveness) that can be felt while the food is in the mouth. A dimension used to organize attributes like mouthfeel, graininess and initial bite, it is one of the five dimensions to evaluate food.

Mouthfeel is primarily about the rheological properties of foods during the steps of eating. Tactile perceptions as a result of pressure and contact in the mouth inform on size, form, as well as on first textural impressions, such as juicy, creamy, oily, fluid, viscous, sticky, or dry, powdery, sandy, or grainy.

The sensation of texture from the first bite of a particular food, as opposed to the sensation while it is being chewed. The taste remaining in the mouth after eating or drinking; sometimes associated with unpleasant flavors or bitterness.

The texture is experienced while the product is being used. The tactile, texture and feel when using the product are also the first impression of the overall use.

Composition

Food composition is the determination of what is in the foods we eat and is the critical bridge between nutrition, health promotion, disease prevention, and food production.

A measurement of the solidity and durability of a food or ingredient when eaten, prepared or transported. The combined aromas and flavors of a particular food or ingredient. The character of food is considered simple when it is one-dimensional, but it is complex when it has many discernible ingredients. Sometimes used as a synonym for “attribute;” refers to a distinctive quality of a food or ingredient.

Food composition is an integral component of evaluating and planning nutrient intakes. Without information on the nutrient content of foods, it is not possible to convert dietary intake data, based on foods consumed, into nutrient intake data.

As far as product components are concerned, whether the original materials used are environmentally friendly, implemented with the UN SDGs standards, promote social progress, and assume social responsibilities are all crucial details. The composition of the product determines the appearance and performance of the product. Only by having an outstanding appearance and particular inside, the value of a product could be brought out.

Pure

All additives are thoroughly assessed for safety before they are permitted for use, and they are only then permitted to be used in a limited range of products and in certain amounts. These amounts are based on an Acceptable Daily Intake (ADI) calculated by the European Food Safety Authority (EFSA) from the results of safety tests. The ADI represents an amount that can be ingested daily over a lifetime without appreciable health risk. Approved additives are given a number and some are also awarded an ‘E’. An E shows the additive has been accepted as safe for use within the European Union. Even when an additive has been approved, regular repeat testing is required to maintain its status as ‘approved’. Food labels give information about most additives present in the ingredients list so that consumers can make informed choices. Many food additives are chemicals that exist in nature such as antioxidants ascorbic acid (vitamin C) or citric acid, found in citrus fruits.

We encourage the social ethos to become original and pure, whether it is food, beverage or any product. For any evaluation, if the product/dish is already has a clean concept, it would definitely have some point. Although that idea is not necessary, it must be the future trend.

Of course, if you have been certificated as a clean label of the product/dish, it will definitely attract more attention no matter which related evaluation.

Overall

As talk to the food and beverage, what separates great cooking from mediocre is the attention to detail. Cuisine detailing becomes apparent in how flavors are artfully layered, and not only how inventive it is but in its conceptual clarity. In addition, the best ingredients give you the best taste, the perfect combination of ingredients makes the whole meal more perfect.

Instead, if you do too much or too little you will lose the "real" taste. There are conceptually interesting dishes that sometimes don’t taste right because a “link” is missing.

Regardless of the presentation of the five senses, the most important thing in the overall sensory experience of vision, touch, smell, and taste is their "coordination." Once the balance is broken, all the "links" would disappear. Good products/dishes are just right for each one, not too many or too few, this is the most difficult key point of this indicator.

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**A.A. TASTY**

**AA TASTY is a representative label, it's a unique quality evaluation that can provide consumers with a safer choice among many products to purchase.**

**A.A. LIQUOR**

**Alcoholic beverages are of three types: Fermented Alcoholic Beverages, Distilled alcoholic Beverages and Compound Alcoholic Beverages.**

**A.A. HALAL PLUS**

**According to the halal’s teachings are in line with the United Nations’ 17 interlinked global goals such as Zero Hunger and Life On Land.**

**A.A. PRIORITY PRODUCTS**

**As people's living standards improve, everyone in our society should be able to have a decent standard of living.**

What are the Sustainable Development Goals?

The Sustainable Development Goals (SDGs)

also known as the Global Goals, were adopted by the United Nations in 2015 as a universal call to action to end poverty, protect the planet, and ensure that by 2030 all people enjoy peace and prosperity. The 17 SDGs are integrated—they recognize that action in one area will affect outcomes in others, and that development must balance social, economic and environmental sustainability. The creativity, knowhow, technology and financial resources from all of society is necessary to achieve the SDGs in every context.

17 Goals to Transform Our World

The Sustainable Development Goals (SDGs) or Global Goals are a collection of 17 interlinked global goals designed to be a "blueprint to achieve a better and more sustainable future for all". The SDGs were set up in 2015 by the United Nations General Assembly and are intended to be achieved by the year 2030. They are included in a UN Resolution called the 2030 Agenda or what is colloquially known as Agenda 2030. The SDGs were developed in the Post-2015 Development Agenda as the future global development framework to succeed the Millennium Development Goals which ended in 2015.

Though the goals are broad and interdependent, in 2017, the SDGs were made more "actionable" by a UN Resolution adopted by the General Assembly. The resolution identifies specific targets for each goal, along with indicators that are being used to measure progress toward each target.