TASTE AND TECHNIQUE
Applying our sensory panel expertise to a new cheese spread
To apply our deep knowledge of running sensory panels to the development of a new cheese spread.
To measure the improvement of each prototype, based on a broad spectrum of parameters. To identify sensory differences, both to competing brands and the existing formulation.
Our trained sensory panel generated a system of criteria to judge each prototype.
This bespoke sensory vocabulary included appearance, aroma, taste, first bite and chew-down, isolating and analysing each individual stage of the experience.
The depth with which our panel engaged with each aspect of the formula allowed us to pinpoint two underlying sensory dimensions.
We could also articulate exactly how each formulation differed from the competition and improved on the existing product.
These findings were passed onto the client's R&D department to refine the product.
INSIGHT AND IDEAS
Inspiring new product development for beverages
To stimulate new product development by exploring and identifying new opportunities in beverage consumption, in and out of home for hot and cold beverages.
Using our proprietary 3sixty mobile research app we engaged with over 200 participants across Singapore for an extended period to track and understand each and every beverage occasion in real time.
A qualitative moderator guided and probed individual feedback and facilitated group discussions amongst participants who were required to upload videos, pictures and written data on their experiences.
Four quantitative questionnaires formed part of the data collection to provide further insight and certainty to the qualitative data gathered.
5,500 drinking occasions captured, 3-4 unique daily moments per respondent per day logged, 4000 pictures uploaded to accompany answers, a 95% completion rate with 99% response rate to quantitative questionnaire and over 3000 group discussion messages….all fully analysed by Insight Asia and presented to our Client.
DETAIL AND DIRECTION
Boosting value without affecting product performance
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.
SCALE AND SENSITIVITY
Maximising the impact of disaster relief - Southern Thailand Tsunami
To maximize the impact of response to future disasters and the environmental, social and economic sustainability of outputs of the Raks Thai Foundation through assessing and learning from the recovery of tsunami-affected communities.
A mixed qualitative and quantitative approach. Over 600 face-to-face interviews in three affected provinces and discussion groups with recipients of disaster relief.
A clear analysis of past activities and pathway for development of future strategies to maximize their impact.
IMMERSION AND INTERACTION
Perspectives on Asian beauty
To inspire marketing initiatives in the beauty category in Indonesia, Thailand and India through fresh perspective and insight. To provide a platform for virtual interaction between Client team and consumer.
A multi pronged approach which included online and offline consumer immersions and expert insights against a full analysis of the beauty context in each market.
Client working sessions to review and synthesise qualitative data from each market and isolate the most potent consumer insights.
DEVELOPMENT AND DECISION MAKING
Launching and growing an established brand into a new region
To expand a global chocolate brand into South East Asia where existing brand presence was negligible or non-existent.
A multi-stage project starting with an exploration of latent brand perceptions through brand development sessions with consumers and culminating in cross border client workshops.
Collaboratively crafted, locally and regionally relevant communication concepts for the brand.