How can we build sensory science into our product development processes?
Sensory science has emerged as an academic
discipline. It provides a scientific approach to
understanding how our different senses
respond to stimuli like food and drink.
Our client asked:
Our client wanted to understand how they could build advances
in this area into their product development.
The project story:
By conducting a gap analysis, we identified an opportunity
to make better use of ingredients which create a ‘trigeminal
response’ in consumers.
We provided the client with industry examples of where
this approach had been successful and details about the
new generation of products which have emerged. We listed
commercially available sensate ingredients and highlighted
products which deliver trigeminal effects such as warmth, cooling,
tingling and salivation. We also provided information about some
of the world-class practitioners in this field.
Results: deliverables and outcomes
We made a series of recommendations on how the client
could build in trigeminal experiences into their product mix and
Our consultants, scientists and engineers redefine what’s possible and help R&D groups across the medical, industrial, consumer and food and beverage sectors achieve commercial return from their opportunities.
We have completed over 10,000 projects for start-ups and global market leaders alike, from understanding the market & technology landscape through to developing and delivering complex products.