Consumers and sensory

Consumer and sensory insight is the analysis of what food looks and tastes like, what consumers think of it and how it compares with similar products in the marketplace. Below is a collection of articles related to consumer and sensory insights. To find out more about our consumer and sensory insight services get in touch – support@campdenbri.co.uk.

Sensory and consumer MIG

Webinar: Sensory and consumer MIG - Autumn 2021

Your Member Interest Groups (MIGs) meetings were online this Autumn. Tuesday 5 October 2021.


Webinar
Reducing portion size

Reducing portion size - how low can we go?

Whether it’s due to eating too much or moving too little, obesity is becoming a growing problem in the UK.


Blog
Consumers

Consumer acceptance of new and emerging ingredients

Providing a better understanding of both industry’s and consumers’ perceptions of ‘novel’ ingredients, with a focus on consumer acceptance when these ingredi...


Research project
Comparing products for NPD and market success

Comparing products for NPD and market success

Changing a product’s recipe, process, shelf-life or packaging can be a daunting task.


Blog
Sensory impact

The impact of sensory substantiation claims on consumers’ purchase decisions

The project will provide members with insights into if/why sensory substantiation claims are seen to be credible, meaningful and valuable and their impact on...


Research project
Sensory claims substantiation: an overview

Sensory claims substantiation: an overview

A sensory claim is a ‘statement about a product that highlights its advantages, sensory or perceptual attributes, or product changes or differences compared ...


White paper
Listeria control

Demonstrating control of Listeria in food

A challenge for food business operators when showing effective control of Listeria in ready-to-eat foods is the uncertainty of whether their evidence to cont...


Video
The importance of food colour and the challenges of clean label

The importance of food colour and the challenges of clean label

Colour is one of the most important sensory aspects of food and drink. As well as indicating its likely freshness and flavour, it can also influence consumer...


Blog
GC-MS (gas chromatography–mass spectrometry) technology

Flavour and taint troubleshooting with food and drink

Problems with taints and off–flavours can cost food and drink companies considerable money and time through wasted product, impact on reputation and lost pro...


Blog
Chilli

How and why do we measure the chilli heat of food?

A new method has been developed to give manufacturers and retailers confidence that they are providing consumers with accurate and consistent information abo...


Blog
Leamington Consumer Research Centre

Leamington consumer research centre

Our consumer research centre enables you to carry out large scale consumer sensory tests and understand your consumers’ needs.


Video
Food packaging

Five things to get right when making a sensory claim

It is becoming increasingly important for producers to differentiate their products in a way that will provide a competitive advantage and entice consumers t...


Blog
Semoulerie de Bellevue Logo

Use of pepite HT in sausages

Semoulerie de Bellevue – Crecerpal (part of the Panazani group) asked Campden BRI to evaluate the use of their ingredient Pepite HT in the formulation of sau...


Case studies
Sensing brands webinar

Aligning brand expectations to the emotional customer experience

This presentation reviews the role of sensory branding in brand development and explains why understanding emotions is vital for connecting ...


Webinar
Sensory methods

A guide for the selection of suitable sensory methods

Sensory assessors and/or consumers are often used to confirm the suitability and/or acceptability of newly (re-)formulated products.


White paper
Product development

Developing food for the ageing consumer - six things to consider

It's no secret that the average age of the European population is increasing - the over 60s now account for nearly a quarter of the total population.


Blog
Tuco Logo

Campden BRI supports TUCO tenders with sensory assessment

We conducted sensory evaluation on TUCO's Grocery Provisions and Chilled Foods tender samples.


Case studies
Sensory testing

Calling Time: Dynamic Sensory Methods

Food and beverage product reformulation and development, especially that linked to 'Health & Wellness', should take into consideration not only consumer tast...


Blog
Consumer

Integrating the Packaging and Product Experience in Food and Beverages

Packaging is so much more than just a means of getting products safely to consumers.


Blog
Sensory marketing

Sensory marketing

There has been significant growing interest in the role of cross modal sensory experiences in consumer brand and product choices and decision making.


Blog
Sensory descriptive panel

Sensory descriptive panel

Our Panel use a variety of methods to characterise the sensory quality of food and drink.


Video
Article 8

Article 8 – Responsibilities under EU Food Information to Consumers Regulation

New rules will come into place from 13 December 2014 that will require allergen labelling to be available to consumers in all mass catering establishments.


White paper
Healthy food

Nutrition and health: Encouraging healthier food choices

It is well–known that lifestyle–related non–communicable diseases are now the leading cause of death globally.


Blog
Product benchmarking

Benchmarking accredited!

The importance of benchmarking cannot be overstated. That's why Campden BRI is proud to have UKAS accreditation for its benchmarking method, which provides a...


Blog
Consumer

Incorporating consumer responses to food and beverage product development

In a developed market, the success or failure of a product will ultimately depend on what the purchaser or final consumer thinks of it.


Blog
Troubleshooting taints

Troubleshooting taints

Sensory scientists Susan Rogers and Debbie Parker discuss the ways in which taints in foods and drinks can be detected and described.


Podcast
Frozen fish

Intervening to change behaviours

One of the issues facing governments and industry in general is how to persuade people to change their habits to what is believed to be a more desirable situ...


Blog
Sensory triangle testing

Sensory triangle testing

Determining whether the consumer can detect a difference between two similar products.


Video
Product benchmarking

Benchmarking seems to be the 'in' thing!

During the past year, interest in our benchmarking services – either with our "expert in-house panel" or using respondents from our consumer data base – has ...


Blog
Frozen fish

Encouraging the consumption of frozen fish

Understanding what the consumer wants is very important when trying to develop successful new products - but it is also a key component in the promotion of p...


Blog
Product benchmarking

Product benchmarking

How our trained home economists can compare your product with others in the marketplace.


Video
Consumer panels for product testing

Consumer panels for product testing

Product benchmarking provides independent assessment of products from an informed consumer perspective.


Video
Understanding consumers

Understanding consumers

Sarah Thomas of our Consumer and Sensory Sciences Department talks about some of the techniques that can be used to understand how consumers ...


Podcast
Product benchmarking

Product benchmarking

Maria Bryan explains the basis of product benchmarking and how it can help companies to gauge how their products compare with the competition.


Podcast
Feeding the armed forces

Feeding the armed forces

Quality assurance management for the armed forces.


Case studies
Reduced fat milk

Reduced fat milk

Helping assess likely consumer reaction to reduced-fat milk.


Case studies

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