Product Strategies
Cheese and its distinctive flavours
Cheese is one of those foods that doesn’t admit any middle ground: it is either adored or detested. This division of opinions is even more dramatic in the case of very mature cheeses and varieties with a stronger aroma and flavour. Furthermore, this food has some very unusual characteristics, which have very specific effects in the brain. Why is cheese such a special food? The five senses and cheese: aroma One of the reasons why cheese is ...
La couleur et les aliments s’unissent pour créer des produits inédits
La neurogastronomie nous a appris que le palais n’est pas le seul endroit du corps impliqué dans le plaisir de manger. L’odorat, la vue et l’ouïe jouent également un rôle important dans la perception d’un plat. Le neuromarketing nous apprend quant à lui que chaque couleur à un certain effet sur nous. L’industrie alimentaire a regroupé ces deux disciplines afin de créer des sensations et des aliments absolument nouveaux. La ...
What you mustn’t leave out of your marketing plan for 2018?
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 ...
From the edible landscape to the glass: vegetables drinks, yogurts and ice creams
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 ...
How will water be sold in the supermarkets of the future?
Billions of bottles of mineral, spring or just drinking water are sold around the world every day. The consumption of this product has grown exponentially in the last decade and in 2017 experts predict that global figures will reach 391,000 million litres. This increase has also resulted in high levels of plastic waste, since most of these bottles are made with polyethylene terephthalate (PET), a material that takes up to 100 years to biodegra...
United States and Latin America, two possible new markets for fruit-flavoured beers
Demand for beers with a touch of fruit is spreading like wildfire in the United States. Although the beginning of the decade saw numerous launches for new fruit beers in Europe, demand for it here has now stalled. But the trend has now arrived with a bang in the Americas, both in North America and further south, with Brazil leading the boom in Latin America.
The secret of chocolate’s success
What are the reasons that make consumers choose certain products or certain brands over others? Basically the things that attract us to a particular product are its unique sensory properties. Depending on whether these fulfil our "ideal" levels of sensory satisfaction to a greater or lesser degree, we like them more or less.
The value of the optimum management of sensoriality
Long ago, Peter Drucker, the father of management theory, affirmed: “Because the purpose of business is to create a customer, the business enterprise has two – and only two – basic functions: marketing and innovation”. As part of this formula, we find the key drivers, the key sensory attributes of a food product, an intangible that both Marketing and R&D departments must watch closely. (suite…)
The future of coffee is sensory
In a cup of coffee or an espresso, the crema – or layer of creamy foam – is considered more than just an aspect of the texture of the drink: it is one of the keys to the sensory experience of drinking coffee. Here, sensory assets or attributes come into play, the organoleptic characteristics that give different coffee varieties their sensory specificity and which are so valued by consumers. (suite…)