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Finding your way in NPD
June 04, 2013The value of qualitative research in exploring consumer reaction to new product concepts and motivations for purchase is well established. It can help us understand more about what the consumer expects of our products and how we are performing against these expectations. So, if we think about orange juice, we may want to understand what the...
Fast Forward….
May 20, 2013This time last week we were lucky enough to be at the PFSG Conference. Hosted this year by our colleagues at Leatherhead Food International, once again we had a really enjoyable and informative day with the opportunity to meet up with old friends, make new contacts and listen to a fantastic range of presentations and posters. To open, Hal...
Thermal Tasters – what more do we know?
April 20, 2013Last week I caught up with Candy, our PhD student, to hear about the latest findings of her research into Thermal Taster status and its impact on sensory perception. Candy was busy putting a poster together showing some of her results about how thermal taster status impacts detection thresholds and how it's related to PROP taster status.
Testing Fresh Produce
April 09, 2013When we think of sensory testing and consumer research we usually think of manufactured and processed products but at Sensory Dimensions we do a large amount of work on testing fresh fruit and vegetables too. Sensory profiling by a trained panel will tell us the individual characteristics that constitute the overall aroma, flavour, texture and...
We are expanding!
February 10, 2013We are absolutely thrilled to announce that our new Home and Personal Care testing facility is open for business! Just a stone's throw from our Nottingham site, this purpose built centre has been designed with the testing needs of the Cosmetics, Toiletries and Household products in mind. We have created a multi-purpose space where untrained...
Rapid Methods …pros and cons
December 02, 2012Tuesday's workshop was great fun and provided much food for thought. Delegates Napped skin creams and created Free and Flash profiles of red fruit yogurts. As anticipated, there was much discussion and debate about the pros and cons of the three methods and their application to different product sectors.