Who would have thought that in the year 2019, we would be talking about Cannabis and bioengineered protein infused into food and beverage products? Well it is happening. The food & beverage industry is making revolutionary changes in their offerings to consumers—from cannabis, to cultured meats (meat made in a petri-dish), to plant-based proteins. Now more than ever, consumer research in new product development is crucial for brands to thrive in this competitive market. By understanding consumer behavior, manufacturers will supply quality products consumers want, and thereby gain high returns on their investment.
Determining which product testing methodology to use for a research project depends on the problem or question needing answers and the stage of product development. Sensory testing is used by research & development scientists to help formulate new foods and beverages or reformulate existing ones. Its primary purpose is to evaluate food quality. Sensory analysis applies principles of experimental design and statistical analysis to the use of human senses. Product optimization is the next level of testing that is used to refine the product to its finest formulation.
When looking to develop a new product or improve a current one, a Central Location Test (CLT) would be the method of choice for either form of product testing. These studies are done in controlled environments, usually in a market research facility or laboratory. It is vital that the market research provider is experienced in recruiting and in the administration of food & beverage research in order to maintain research validity, quality control, and to limit research bias. For those who are entering this trending market, there is no room for error. Time is of the essence, as there is a small window to become a leader in this revolution.
To learn more about product testing and how it can help your brand, contact one of our experts today!