To test lower-cost Kaya jam products in relation to the higher-cost current offering.
To advise as to best alternatives that were the least differentiated in terms of sensory perception from the existing product and could replace it without impacting consumers’ product experience.
Using our trained sensory panel we embarked on rigorous evaluation of 3 alternative products and subjected the subsequent data to robust statistical analysis including Duncan post hoc and sensory mapping in PCA.
Whilst no test product was sufficiently similar to the existing product we provided detailed and specific direction (colour profile, specific saltiness and reduction of dominant flavour) to the Client R&D team to inform the development of a lower cost but identically performing product.
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