Consumers and sensory
Consumer and sensory insight is the analysis of what food looks and tastes like, what consumers think of it and how it compares with similar products in the marketplace. Below is a collection of articles related to consumer and sensory insights. To find out more about our consumer and sensory insight services get in touch – support@campdenbri.co.uk.
Harness the power of sensory insights
The benefits and applications of sensory insights in helping clients make more informed and meaningful commercial decisions – for successful product developm...
Tools for streamlined and successful product development
Two solutions to help your product development effectively and efficiently keep pace with market demand – facilitating a complete understanding of your produ...
Track the quality of your products using benchmarking
Benchmarking is an excellent, cost-effective way to get an ‘informed consumer’ perspective on your products, without the need to pay for input from real cons...
The power of using time-based sensory mapping with consumers to characterise your product
The power of sensory data from consumers. A guide to the key outputs of conducting time-based sensory mapping with consumers , the valuable applications of t...
Q&A: investigating off flavours and taints
Our experts share their knowledge of off flavours and taints, and how they can support you in this area.
Leveraging sensory insights throughout the product lifecycle
Explore the benefits of applying sensory analysis to produce robust sensory data and make more informed commercial decisions, as well as the risks of not inc...
The benefits of applying consumer insights
Whether developing a new product, optimising an existing one, or looking to leverage insights into consumer journeys, we can help you produce winning product...
Research, partnerships and accessing funding
Craig Leadley, Technology Fellow covers UKRI funding channels, connecting businesses to funding bodies and resources, the exciting research for which we have...
Creating the texture that consumers want from plant-based alternatives to meat
Food microstructure affects texture and sensory perception. We can use information from imaging microstructure, alongside texture analysis and consumer insig...
What does your beer taste of? – the invaluable benefits of a sensory tasting panel
Sue Purcell, Sensory Training Section Manager and Beverage Consultant details how descriptive sensory panels work and the many ways that our Beverage Panel c...
3 ways to cost-optimise your food and drink products to protect profits
Cost optimisation is one of two critical components of product optimisation, focussing on maintaining the value and quality of a product while improving its ...
Strategies to maximise food and drink product revenue while maintaining quality
Do you want to stay ahead of your competitors by maximising the market potential and profitability of your products? To deliver unrealised potential from you...
So, you've optimised your product - but do your consumers agree?
Removing cost from your product can help to improve profitability, but you must also protect what your consumers value most. Conducting consumer research pre...
5 reasons to proactively optimise your food and drink products
As the global population continues to increase, so do the opportunities for food and drink manufacturers and suppliers.
Webinar: Sensory and consumer MIG - Autumn
Your Member Interest Groups (MIGs) meetings were online this Autumn. Thursday 24 November 2022
Replacement of shellac in food
Since January 2022, the Vegetarian Society of the United Kingdom (UK) no longer permits the use of their trademark logo on new products containing the food a...
Webinar: Sensory and consumer MIG - Spring
Your Member Interest Groups (MIGs) meetings were online this Spring. Tuesday 1 March 2022
Webinar: Sensory and consumer MIG - Autumn 2021
Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 5 October 2021.
Reducing portion size - how low can we go?
Obesity remains a problem in the UK, and product downsizing is just one of the ways we can try to help. It also offers an effective cost optimisation strateg...
Consumer acceptance of new and emerging ingredients
Providing a better understanding of both industry’s and consumers’ perceptions of ‘novel’ ingredients, with a focus on consumer acceptance when these ingredi...
Comparing products for NPD and market success
Changing a product’s recipe, process, shelf-life or packaging can be a daunting task.
The impact of sensory substantiation claims on consumers’ purchase decisions
The project will provide members with insights into if/why sensory substantiation claims are seen to be credible, meaningful and valuable and their impact on...
Sensory claims substantiation: an overview
A sensory claim is a ‘statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared ...
Demonstrating control of Listeria in food
A challenge for food business operators when showing effective control of Listeria in ready-to-eat foods is the uncertainty of whether their evidence to cont...
The importance of food colour and the challenges of clean label
Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour, it can also influence consumer...
Flavour and taint troubleshooting with food and drink
Problems with taints and off–flavours can cost food and drink companies considerable money and time through wasted product, impact on reputation and lost pro...
How and why do we measure the chilli heat of food?
A new method has been developed to give manufacturers and retailers confidence that they are providing consumers with accurate and consistent information abo...
Leamington consumer research centre
Our consumer research centre enables you to carry out large scale consumer sensory tests and understand your consumers’ needs.
Five things to get right when making a sensory claim
It is becoming increasingly important for producers to differentiate their products in a way that will provide a competitive advantage and entice consumers t...
Use of pepite HT in sausages
Semoulerie de Bellevue – Crecerpal (part of the Panazani group) asked Campden BRI to evaluate the use of their ingredient Pepite HT in the formulation of sau...
Aligning brand expectations to the emotional customer experience
This presentation reviews the role of sensory branding in brand development and explains why understanding emotions is vital for connecting brands with consu...
A guide for the selection of suitable sensory methods
Sensory assessors and/or consumers are often used to confirm the suitability and/or acceptability of newly (re-)formulated products.
Developing food for the ageing consumer - six things to consider
It's no secret that the average age of the European population is increasing - the over 60s now account for nearly a quarter of the total population.
Campden BRI supports TUCO tenders with sensory assessment
We conducted sensory evaluation on TUCO's Grocery Provisions and Chilled Foods tender samples.
Integrating the Packaging and Product Experience in Food and Beverages
Packaging is so much more than just a means of getting products safely to consumers.
Sensory marketing
There has been significant growing interest in the role of cross modal sensory experiences in consumer brand and product choices and decision making.
Sensory descriptive panel
Our Panel use a variety of methods to characterise the sensory quality of food and drink.
Nutrition and health: Encouraging healthier food choices
It is well–known that lifestyle–related non–communicable diseases are now the leading cause of death globally.
Benchmarking accredited!
The importance of benchmarking cannot be overstated. That's why Campden BRI is proud to have UKAS accreditation for its benchmarking method, which provides a...
Incorporating consumer responses to food and beverage product development
In a developed market, the success or failure of a product will ultimately depend on what the purchaser or final consumer thinks of it.
Troubleshooting taints
Sensory scientists Susan Rogers and Debbie Parker discuss the ways in which taints in foods and drinks can be detected and described.
Intervening to change behaviours
One of the issues facing governments and industry in general is how to persuade people to change their habits to what is believed to be a more desirable situ...
Sensory triangle testing
Determining whether the consumer can detect a difference between two similar products.
Benchmarking seems to be the 'in' thing!
During the past year, interest in our benchmarking services – either with our "expert in-house panel" or using respondents from our consumer data base – has ...
Encouraging the consumption of frozen fish
Understanding what the consumer wants is very important when trying to develop successful new products - but it is also a key component in the promotion of p...
Product benchmarking
How our trained home economists can compare your product with others in the marketplace.
Consumer panels for product testing
Product benchmarking provides independent assessment of products from an informed consumer perspective.
Understanding consumers
Sarah Thomas of our Consumer and Sensory Sciences Department talks about some of the techniques that can be used to understand how consumers ...
Product benchmarking
Maria Bryan explains the basis of product benchmarking and how it can help companies to gauge how their products compare with the competition.
