“You have developed an idea. We select the best leads or prototypes with you.”
You want to
Select your prototypes based on consumers’ preferences
Check that the products developed are appreciated and keep
With our solution you will
The sensory or technical characteristics of your product
The congruence of the marketing and sensory attributes
Your product’s efficiency or convenience
How your product is integrated in the consumers practices
OUR QUALITATIVE & QUANTITATIVE RESEARCH SOLUTIONS
CONSUMERS & PROFESSIONALS
Screening of prototypes, ingredients, materials and functionality
Objective: select the prototypes that are best suited to the benefit, the marketing brief or the consumers expectations.
Methodology: focus groups with 6 to 10 prototypes (fully developed or not), verbal and nonverbal investigation techniques.
Conformity, preference, acceptability or appetence testing
Objective: check your product’s organoleptic compliance
Methodology: development of sensory profiles with a trained and monitored experts panel.
Objective: ensure that a significant majority of consumers show a preference for your product compared with the market benchmark.
Methodology: quantitative organoleptic testing in the laboratory or in the classroom.
Objective: ensure that a significant majority of consumers appreciate your product.
Methodology: quantitative organoleptic test in laboratory or in room.
MARKETING AND SENSORY MIXED STUDIES
Objective: assess your products’ sensory performance and their consistency with the packaging, price…
Methodology: quantitative test with a blind sensory evaluation in laboratory followed by an open evaluation of the packaging leads or other components of the marketing mix in laboratory.
Tests of congruence of the sensory / marketing attributes
Objective: check and improve the congruence of the sensory / marketing attributes, strengthen your product’s sensory identity and signature.
Methodology: focus groups with prototypes tasting, projective and nonverbal techniques to access the imagination and emotions created by the product’s sensory characteristics.
Convenience tests, efficiency, claims
Objective: check the convenience, ease of use of one or two prototypes
Methodology: verbal data collection and observation, video clips editing.
PRODUCT EFFICIENCY TESTS
Objectives: check the product’s efficiency with the target population.
Methodology: qualitative, qualitative and quantitative or quantitative evaluation in a real-life situation.
Objectives: check that the claim, the benefit is well perceived when the product is used, identify the strengths and weaknesses of a product when used
Methodology: at home test, telephone or face-to-face evaluation interviews
Position induced by a new ingredient / a new product
Objective: explore the potential and position of new ingredients or new features.
Methodology: focus groups with 1 to 10 prototypes (fully developed or not), verbal and nonverbal investigation techniques.
Tests on the integration of a product into practices and uses
Objective: validate that the developed product fits well into consumer practices and uses.
Methodology: online bulletin board lasting one to three weeks with individual phases and collective discussions phases.
Objective: evaluate the satisfaction and emotions generated by the fragrance or fragrances (perfumes, household products, cosmetics…).
Methodology: implicit and explicit measures assessed at home, in olfactory rooms or cabins.
Objectives: map the entire category and position your product in the competitive environment, identify the axes structuring the sensory space, identify the sensory characteristics of your product versus the competition.
Methodology: making sensory profiles of 15 to 20 products with a trained and controlled panel of experts, ACP, …
Panels of trained and controlled experts
Objectives: establish an exhaustive sensory identity card of the product and explore its sensory asperities in relation to the market.
Methodology: static (QDA, spectrum and free choice) and dynamic (DTS, time intensity) profiles.
Objective: quickly identify typical and differentiating sensory attributes from one product to another.
Methodology: Cata, Rata, profils flash, napping and free sorting.
Characterization of fragrance, intensity, blooming effect, holding test
Objectives: establish an identity card and the kinetics of the perfume (blooming effect, holding) and explore its olfactory asperities in relation to the market.
Methodology: static (QDA, spectrum and free choice) and dynamic (SDRs, intensity time)
Evaluation at the outlet, on different supports (skin, linen, different surfaces) and at different times (4 hours, 8 hours, etc.).