Real research. Real insight. Real impact
We deliver consumer and sensory research services to food producers, FMCG brands and retailer companies providing insights and confidence needed to drive a successful New Product Development (NPD) and competitive benchmarking.
Here is a selection of projects we're proud of.
Will ingredients seasonality influence your product perception and liking?
Client/sector:
Irish Plant-based Food Company
The challenge:
Will ingredient seasonality influence your product perception and liking?
What we did:
Innovate Solutions evaluated the sensory space, consumers' expectations, liking and intent of purchase of a product of regular consumers of this product category. Sensory evaluation of a product using raw materials from different regions was done with a mixed-method approach, Check-All-That-Apply (CATA) for product appearance, and Likert scale for aroma, flavour, and in-mouth texture properties.
The outcome:
Despite the presence of certain sensory differences, both products met consumers' expectations on this product category, reaffirmed by high liking scores and intent of purchase.
Do consumers taste the product or the brand?
Client/sector:
International FMCG Beverage Company
The challenge:
Do consumers taste the product or the brand?
What we did:
Competitor analysis explored the weight of the brand on the perceived sensory space and preference of five commercial beers. Products were evaluated in three modalities (i.e., black glasses, clear glasses, unveiling the brand) by 100 Irish beer consumers.
The outcome:
Some products were more positively or negatively affected than others by the tasting modality, particularly when brands were revealed. Understanding how your brand shapes consumers' liking and perception of your product can help tailor business strategies — directing focus toward product development, marketing, or both.
Mapping the past to explore the future
Client/sector:
Sustainable Blue Economy Partnership (SBEP)
The challenge:
Seaweed is expected to play an increasingly important role in the global food industry, yet our understanding of its sensory potential remains limited
What we did:
An online survey with over 4500 participants from four different countries explored consumers’ associations with seaweed food products and how culture and past experiences might drive these associations. This study also mapped the different types of seaweed or seaweed-based product categories consumers had previously experienced, and their level of liking.
The outcome:
The study helped to identify what product categories are the most and least explored, and what categories may not succeed in specific markets. It also unveiled how participants' country-of-origin (or current living) is a larger driver than past experiences. If the aim is to launch the same product in several markets, understanding both common sensory properties and singularities associated with individual markets can be of enormous value.
Coffee pause, when slow means fast
Client/sector:
Internal research
The challenge:
Trained sensory panels require an extensive training; however, in New Product Development (NPD), this level of sensitivity can provide highly robust insights to the industry.
What we did:
One of Innovate Solutions trained sensory panels evaluated ground coffee powders using beans from multiple origins. The sensory evaluation was conducted in two sessions, and products were evaluated using Rate-All-That-Apply (RATA).
The outcome:
Certain sensory attributes were only perceived in certain samples, therefore immediately contributing to product discrimination at a qualitative level (present versus not present). However, it was the high level of sensitivity that led to additional insights and product discrimination through sensory attributes present in many of the samples. The outcome can optimise coffee blending strategies, but it can also be extrapolated to the wider food industry.
