Taste and Perception Impact
Decoding the emotional and sensory reactions of your consumers to identify the optimal recipe with scientific justification.
The client's challenge
An food manufacturer is developing 3 alternative recipes for a new protein snack and needs to identify the one that generates the best emotional and hedonic response.
Classic tasting tests are no longer enough: consumers say they "like" it, but sales do not follow. We need to go beyond what people say to understand the real reactions.
The identified challenges
- Capture facial micro-reactions during tasting
- Identify the emotional profile of each recipe
- Understand cultural differences in taste perception
- Predict the real commercial potential of each variant
Instrumented tasting
International Food Panel
Consumers in the snacking category, varied profiles.
Filmed Tasting
HD camera + automatic Facial Coding analysis.
Baseline
Reference measurements at rest to establish individual baseline levels
Visual Expectation
Presentation of the product, measurement of expectations before tasting
First Bite
Facial Coding + measurement of surprise, pleasure, disgust in real time
Full Consumption
Continuous hedonic curve throughout the entire tasting
AI Debrief
Conversational avatar to explore perceptions and associations
A multimodal arsenal
Facial Coding
Automatic analysis of facial micro-expressions during tasting.
Hedonic Curve
Continuous measurement of pleasure throughout the tasting.
Sensory Profile
Structured evaluation of taste and texture attributes.
Conversational Avatar
AI-guided interview to gather stated perceptions.
The winning recipe identified
Peak of pleasure
Recipe BExpression peak of "pleasure" at the 3rd second after the first bite, 2x more intense than the other recipes.
"positive surprise" effect
+62%Recipe B generates a positive surprise effect linked to its unexpected crunchy texture in a protein snack.
Zero disgust
0%The only recipe with no detected micro-expression of disgust, unlike A (8%) and C (12%).
Desire to "taste again"
91%Highest spontaneous repurchase intention, confirmed by avatar verbatims.
International consensus
France
United States
Japan
Claims supported by data
"The taste that surprises and delights"
Positive surprise score +62%, pleasure 8.4/10 across 5 markets
"9 out of 10 consumers ask for more"
91% repurchase intention, 300 tasters, 5 countries
"Pleasure scientifically proven"
Facial Coding + hedonic measures on 300 participants
"Liked worldwide"
Recipe B No. 1 in 5/5 tested countries
Are you developing a new food product?
Let's identify together the recipe that will generate the best consumer response.