In this case study, our client needed to qualify additional manufacturing lines in order to increase capacity on the production of chewable vitamins. Providing additional capacity was essential to delivering on order commitments.
Most importantly, given the volumes of the business, we had to ensure that this change would not impact the sensory characteristics of the chewable vitamins and risk alienating our client’s current users.
You’re probably familiar with our standing descriptive and discrimination panels (if not, click here), but did you know that we also offer semi-trained consumer panels and in-context panels? Lately, these panels are very much in demand as manufacturers seek deeper insights into product usage and experiences.
The future looks bright for Tate & Lyle’s low-calorie sugar, Allulose. “Ever since the FDA decided to exclude Tate & Lyle’s super low-calorie sugar, Allulose, from the total and added sugar declarations on the Nutrition Facts panel, manufacturers across categories have been clamoring to learn how the ingredient might help them meet growing consumer demand for lower-calorie and lower-sugar products.” (FoodNavigator-usa.com)
At ISR, this is a common request from our clients. There’s a need to make an ingredient change – sometimes driven from a cost perspective, other times because the ingredient offers new marketing opportunities or responds to consumer demands — in any case, our clients are concerned about altering consumer perception of their product.
If you’re heading to the ESOMAR Client Summit in NYC this week, we’d love to catch up with you. We’ll have a tabletop exhibit so please pop by to say hello! Or, reach out and we’ll arrange a time for coffee or food!
Here’s an interesting article about supertasters and how their preferences in other food categories could be used to help them choose wines. While it’s truly a fun marketing approach – who wouldn’t want to discuss chocolate and coffee preferences over a glass of wine 😉 – we definitely would like to further explore this idea with some sensory research.
We sometimes hear from our clients that they know they should “do sensory research,” but they are not quite sure how it fits or what it does. So for those of you who are also wondering about it, here’s our Sensory 101.
What it does
Sensory research identifies the unique & compelling characteristics of the product. It also ensures that those attributes remain consistent and continue to deliver against consumer expectations.