CONSUMER RESEARCH
Defining accurately the organoleptic characteristics
and purchasing incentives in order to maximize
chances of succcess and maintaining market shares.
QUANTITATIVE TESTS
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In a controlled environment
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Tests simulating real-life situations
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At-home assessment
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On-site tests (restaurants, bars, etc.)
STATISTICAL ANALYSIS ON A REPRESENTATIVE POPULATION SET IN ORDER TO:
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Determine appreciation level
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Identify possible improvements
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Validate a new formulation
QUALITATIVE TESTS
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Individual interviews
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Limited group interviews
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Focus groups
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With or without tasting assessment
EXPLORING CONSUMER PERCEPTIONS BEYOND STATISTICS IN ORDER TO:
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Identify purchasing incentives
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Identify distinctive characteristics
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Emphasize opportunities
PANELS OF TRAINED PANELLISTS
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Employees trained in sensory evaluation
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Applicable to all sectors
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Unbiased judgement
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Descriptive analysis
DESCRIBING AND EVALUATING FOOD PRODUCTS FOR THE PURPOSES OF:
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Characterizing sensory profiles
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Identifying distincitive characteristics
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Evaluating the organoleptic shelf life
SENSORY TRAINING COURSES
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From initiation to advanced training
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On-site or at client’s premises
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Customized to the client’s sector and product
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Rotation between theory and practical exercises
FAMILIARIZING AND TRAINING IN SENSORY EVALUATION IN ORDER TO:
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Include in quality assurance standards
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Elaborate a precise yet common language
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Describe products to prospective buyers
PLACING THE CONSUMER
AS THE FOCUS OF THE PRODUCT
TESTIMONIALS
OUR PREMISES
OVER 20 YEARS OF EXPERIENCE
