We are all well aware of the shift towards plant based eating and consumers seeking to support a diet that relies less heavily on animal sources. There are many more products on the market, especially in the meat substitutes sector but recently, the dairy free sector has shown expansions with a larger variety of plant based milks, cheeses, desserts, yogurts and ice creams.
Last week Sensory Dimensions’ Tracey Sanderson and Sensory Experiences‘ Russell Jones hosted the latest in our webinar seminar series ‘Looks Tasty? How engaging the senses can encourage most consumers to buy plant-based’?
During this 30-minute webinar we discussed the multi-sensory nature of eating and how the senses interact together to create our unique experience.
Using example case studies from the plant-based sectors we explored how a sensorial approach to the development and marketing of plant-based products helps prime greater expectations of taste, increase purchase intent, and improve the product experience for consumers.
Missed it? Get in touch at [email protected] for access details and catch up on how a sensorial approach to the development and marketing of plant-based products can help prime greater expectations of taste, increase purchase intent, and improve the product experience.