This presentation details sensory and consumer research capabilities. It is presented by Mérieux NutriSciences, the leading internationally accredited provider of food safety, quality and nutrition services. In this presentation, viewers will learn about: - Case Studies Based on Testing Group - R&D Prototypes: Child Panel - R&D Functional Ingredients - R&D Reformulations - Recipe Reformulations: Food Service - R&D New Product Launch - Perceived Value Testing - QA: Secondary Supplier Approval - QA: Product Matching - QA: Private Label vs. National Brand - QA Example projects: Product Consistency Across Multiple Plants

1. Sensory & Consumer Research
Case Studies
North America
2015

2.  R&D Prototype Testing
 R&D Functional Ingredients
 R&D Reformulations
 Recipe Reformulations in Food Service
 R&D New Product Launch
 Perceived Value Testing
 QA: Secondary Supplier Approval
 QA: Product Matching
 QA: Private Label vs National Brand
 QA: Driving Consistency Across Multiple Plants
Case Studies Based on Testing Group
2

3. R&D Prototypes: Child Panel
 Chicken Nugget Project (Child Panel)
 Objective: Likeability data on prototypes need in from ages 5-12
 Three new Cheese Stuffed Chicken Nugget prototypes were developed
and our client needed to quantify which prototype(s) to move forward with
based on kid’s likability of the products
 Children 5-12 were recruited and screened for the panel
 Child-only and Parent/Child panels were both conducted to give the client
insight into the performance of the products
3

4.  Savory Flavor Enhancer for Salt Reduction
 Client wanted to quantify salt reduction percentage when using their
new savory flavor enhancer.
 Large-scale panel was completed comparing a variety of attributes of
savory dishes using a traditional recipe with salt only and
formulations containing reduced salt and the savory flavor enhancer.
 Client was able to quantify the % salt reduction that could be achieve
with no adverse flavor/sensory effects using the functional ingredient.
 Data was as an internal verification of the success of the product and
as a white paper for marketing the flavor enhancer.
R&D Functional Ingredients
4

5. R&D Reformulations
 Private Label Snack Cracker Project
 Large-scale consumer panel to quantify performance of a new formulation
of a private label snack cracker.
 Items tested were:
 Current private label formulation
 New private label formulation
 National Brand
 Retailer was able to quantify and insure ensure consumer acceptance
increased with new formulation prior to full production.
5

6. Recipe Reformulations: Food Service
 Mushroom Ravioli Recipe Change
 A multinational restaurant chain wanted to change their mushroom ravioli
to more mirror the menu description of the item.
 Current and New Recipes were received from the supplier and prepared
as per client guidelines.
 Consumers were recruited and screened based on the frequency they
visited that specific restaurant chain and their consumption level of
mushrooms and mushroom containing foods.
 The restaurant chain was able to quantify the improvements to the recipe
and confidently launch the new recipe under the same menu listing.
6

7.  Adult Nutrition Project
 The client was interested in entering a new market with a private
label adult nutrition beverage.
 Four flavor profiles were sent and rated for consumer acceptability to
determine which flavor to take to market
R&D New Product Launch
7

8.  Perceived Value of Quick Serve Items with Reduced Serving Size
 Soft drinks and hot items were evaluated using large scale
consumers panels for perceived value at current and reduced
serving and packaging sizes
 Distractor questions and proper panel timing were employed to keep
panelists unware of panel objective
 Resulted in the client quantifying the effect of the reduction of serving
size with no change in price point—massive savings for the client
Perceived Value Testing
8

9. QA: Secondary Supplier Approval
 Signature Biscuits—Secondary Supplier Approval to Produce
 Multinational restaurant chain wants to bring on an additional supplier for
their signature biscuits served with each meal. It was imperative to bring
on a supplier that could match the product with no notable differences.
 Large-scale triangle test used to compare current and potential suppliers’
products to insure no significant difference between biscuits.
 Allowed the vetting of the secondary supplier into their supply chain.
9

10. QA: Product Matching
 Whole Roasted Chicken—Product Matching
 Multinational restaurant chain wants to bring on an additional supplier to
produce whole, roasted chicken matching a chef-created gold standard.
 Experienced panelists were used to complete a flavor profile test to define
the sensory experience for the gold standard roasted chicken.
 This sensory definition was given to the supplier to help them understand
the needs and to properly match the product.
 This study was conducted quickly and allowed the client to have a proper
sensory definition for the product and information that could be used on a
product specification.
10

11. QA: Private Label vs. National Brand
 Product Performance to National Brand
 Routine monitoring programs using sensory screening can be completed
to align private label products with national brands or insure that specific
attributes are met or exceeded by private labels.
 QA teams can set a target level of “liking” for their products based on
branding strategy
 Gives the retailer or private label supplier the information they can use to
drive improvement in quality
11

12. QA example projects: Product
Consistency Across Multiple Plants
 Multi Location Bakery
 The client produces an iconic or gold standard product and must have
consistency between bakery locations (All locations must produce
identical products.)
 Multiple locations submit samples for testing to ensure similar consumer
acceptability.
 Using preference questions, open ended questions, and just about right
(JAR) questions we were able to quantify drift from the gold standard and
give directional data to diagnose potential problems with a particular
location.
 Sensory panels are often used as a part of a quality assurance program to
verify shelf life, monitor changes when major ingredients have changed,
and to level set products made in multiple plants
12