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Practical Guide to Sensory Analysis for Food
Unraveling perceptions, understanding consumer needs and preferences, are currently increasingly valuable aspects in the development of products that provide new experiences and ensure greater success on the shelves.
Driven by this movement,
sensory analytics has made great strides in recent decades, becoming a highly
strategic ally of value for the competitive food and beverage market.
By using the sense of
sight, smell, touch, taste and hearing to assess the characteristics or
attributes of a product, this discipline of science allows you to study and
unveil the consumer's sensations and perceptions in a thorough and profound
way.
In times when the consumer has
assumed the leading role, more aware, demanding and in search of new
experiences, understanding their needs and preferences becomes imperative for
industries that seek to stand out on the shelves and high performance results.
The value of the tool is part
of this, as it evaluates
characteristics that are decisive for
the purchase of a product, which may or may not determine its acceptance. Aspects
such as appearance, color, texture, odor and taste are carefully interpreted to
understand what sensations and perceptions the product may arouse in the
consumer and how they can be enhanced to provide a pleasurable consumption
experience.
Essential information that
turned sensory analysis into a strategic tool not only to ensure product
quality, but also for assertiveness in the development process itself and
definition of acceptability by the target audience.
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