Consumer behavior

What you mustn’t leave out of your marketing plan for 2018?

Posted on 21 November, 2017

The marketing plan is a basic tool used by all companies to communicate the message, the values and the essence of their product through the various channels, in order to attract new buyers and increase sales. In the case of the food and beverage industry, the marketing plan must include a detailed strategy that focuses on the end-use customers, the consumers. It is essential to know what flavours they like, what sensations they are looking ...

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Sustainable coffee: biodegradable and edible capsules are here

Posted on 15 November, 2017

  The pleasure of drinking coffee has remained intact over […](Read More...)

Clean label, the food industry’s commitment for 2018

Posted on 8 November, 2017

  Taking a look at the label on any food […](Read More...)

From the edible landscape to the glass: vegetables drinks, yogurts and ice creams

Posted on 24 October, 2017

  Soya, coconut, oats, almonds and even rice. The market for  vegetables drinks has expanded beyond fruits and vegetables to include legumes and nuts in the last few years. This trend has been driven by the rise in popularity of veganism and healthy food, as well as increased lactose intolerance. In particular, it has opened up a wide range of possible innovations in the sector as regards the development of new healthy products adapted ...

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Five o’clock cheese tea is here

Posted on 11 October, 2017

It is estimated that 90% of China’s population is lactose […](Read More...)

Placing the accent on the sensoriality can lead to a quick sale

Posted on 20 July, 2017

Can the sensoriality change the consumers’ purchase intention? According with […](Read More...)

There’s no such thing as the perfect sauce, just perfect sauces

Posted on 18 April, 2017

There's no such thing as a good or a bad tomato sauce. There are just different types of pasta sauce that fit different types of people. This conclusion, reached by Howard Moskowitz in the 1980s, revolutionised food science with the concept of the sensory clustering of markets. At Sensory Value, we work in this field.

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