FAQ: Frequently Asked Questions at Sense to Innovate: Sensory, Consumer, Market Research, NPD, R&D, Emotions Research, Ad Claim Substantiation, Flavor Optimization, Taste…

At Sens2Innovate, we always have something new in the works. Everything we do is designed to “SENSE YOUR BRAND” to boost your business’ success. Here are some of the frequently asked questions that help our clients understand Sense to Innovate impact in the brand:

Emotions Research and Sensory Marketing 

Emotions Research and Sensory Marketing are key pieces to understand how consumers sense your brand. There is a difference between emotions and feelings. It is important to differentiate between the two and apply best research to capture the senses reaction to your brand. If interested in learning more about Emotions Research and Sensory Marketing applied to your brand, send us an email of call us.   

A producer of natural plant milk products asked the following question: “How would you determine the performance of our natural plant milk emulsifiers?” 

The answer is very simple. Knowing the performance of known emulsifiers, and depending on the final application in mind, we can help design an experiment to test the performance of the newly discovered emulsifiers in comparison to already existing emulsifiers, in the application of choice, by choosing a working base and changing each emulsifier’s parameters according to an experimental design. Measuring the effectiveness of each emulsifier, according to the performance desired, can not only demonstrate emulsifier’s capabilities, but can also help creating a ranking of emulsifier’s performance based on the desired characteristics of the final application/product.  To learn more about this experiment, send us an email or call us. 


A company wants to develop a new potato chip flavor and asked the best and mot efficient way to develop a new potato chip flavor

In order to develop a new potato chip flavor, the most important thing is to start with the end-consumer in mind. What is the consumer looking for? What flavor(s) will consumers be willing to buy and why? Using primary and secondary research can get you there. Once the flavor or flavors are identified, the best is to approach the desired flavor development using Quality by Design. We can start by reverse engineering a potato chip label, understanding the functionality of the ingredients listed, looking for similar or better ingredients, and finally developing prototype formulas to achieve the desired flavor and sensory fingerprint, as viewed by expert tasters but also consumers. Consumers are always looking for an experience. Consumers taste buds are exigent and difficult to please. If one or two prototypes are embraced positively by consumers, then the best prototype tested in sensory and consumer research may become your final formula and product. Perhaps a few changes may happen in scale-up and production, but the final formula and product should stay close to the best sensory fingerprint chosen during development. To learn more about this process, send us an email or call us.


A company that makes Cheese Ingredients wants to understand how Sensory Research can improve their relationship with clients

We would like to know the client’s journey map: what are they happy with? What are their pain points? What are their moments of truth? What happens from the moment the client contacts you to the time they decide to buy your product and make you a part of their portfolio? In order to make the client’s life easier, it will be necessary to present information to the client in a way that is easy to understand and can be applied right away. Developing a flavor lexicon tailored to the cheese ingredients creates an immediate connection between the giver and the taker, enlightening the client’s journey. To learn more about flavor lexicon development, send us an email of call us.

A company that makes nutritional beverages wants to understand the current “Strawberry” flavor taste space in the marketplace and find out more about how to improve their current strawberry flavor products

This is a perfect example of an all-inclusive napping approach. With this approach, we are able to test many different brands, including the one from the company of interest, using different approaches during testing of the products. Our efforts concentrate not only on nutritional beverages, but any other strawberry product that will fit the objective of  this study. With this approach and only 2 days of testing we can generate enough competitive intelligence that can be used by the company to reformulate and re-position the product in the market, with a new and fresh message. If interested in learning more about this all-inclusive napping approach, send us an email of call us. 

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A client wants to “MATCH” a competitor’s formula. Can we help with that?

In order to develop a “MATCH” to an existing formula or product, we follow a method we have developed, tested and perfected over time. It works and delivers the desired results. If interested in learning more about “MATCHING”, send us an email of call us. 

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Brainstorming: A client is interested in developing new ideas and concepts to feed the innovation pipeline. 

Our brainstorming approach has several steps: collect all relevant information readily available (secondary research, white spaces, competitive intelligence, etc.) related to the purpose of the study; conduct one or more brainstorming sessions with the right group of people; generate new ideas and concepts using brainstorming techniques; test the ideas and concepts to narrow them down to the most relevant ideas; create a roadmap for fast prototype development and testing. During the brainstorming session, prototypes are developed and shared. We can help you with each one of those steps. If interested in learning more about “BRAINSTORMING”, send us an email of call us.   

Ad Claim Substantiation and Sensory/Consumer Research

National Advertising Division (NAD) reports regularly on advertising claims. This is an example of a recent NAD post: 

New York, NY – Sept. 19, 2017 – The National Advertising Division has determined that Mizkan American, Inc., maker of RAGÚ pasta sauce, provided a reasonable basis for its claim that “consumers prefer the taste of RAGÚ  Hosmetyle Traditional OVER Prego®  Traditional”. The claim was challenged by Campbell Soup Company, the maker of Prego®  Traditional Pasta Sauce.  

The process of generating and substantiating a claim is complicated yet achievable. We have experience with Ad Claim Substantiation and Sensory/Consumer Research. If interested in learning more, send us an email or call us. 

What is your Product Development Model?

Sens2Innovate Product Development Model is based on very simple concepts. 

Risk assessment is a very important consideration during product development. 

In order to understand the risks, we consider different parameters like: benefits, claims, regulatory compliance, sustainability, manufacturing capabilities, concept uniqueness, purchase intent, repeats, liking, acceptance, preference, meet consumer expectations and needs, WOW reaction and more. After all that information is complete, the next step is the design of the product development process for success.

Whether this is for a stage-gate oriented company or for a more relaxed atmosphere company, questions and objectives are equally important based on Sens2Innovate  product development model. 


Can you help us understand the chicken flavor category?

Sens2Innovate has experience helping clients to optimize flavors in multiple products. Whether it is grilled chicken, or brothy or boiled chicken, we can help you understand and identify the flavors and compared to your competitors.