New perspectives from consumer and sensory sciences
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Posted: 26 April 2013 | Nathalie Martin, Consumer and Sensory Science Group, Nestlé Research Center | No comments yet
Sensory and consumer sciences have evolved quite a lot over the past decade. Our ambition during this period has been to pioneer some of these changes to fully incorporate the challenge of better understanding the drivers of food pleasure, intake and satisfaction. Some of these changes are very close to the predictions recently discussed by Meiselman1. They include the move beyond the laboratory to more realistic environments, the use of representative subjects and samples, the use of more representative and direct measures of consumer behaviour, more health and wellness, measuring beyond liking. The objective of the current paper is to illustrate the development and application of these new approaches to get a better insight of the whole consumer experience and to propose to the consumers healthy and pleasurable food experience.
Sensory and consumer sciences have evolved quite a lot over the past decade. Our ambition during this period has been to pioneer some of these changes to fully incorporate the challenge of better understanding the drivers of food pleasure, intake and satisfaction. Some of these changes are very close to the predictions recently discussed by Meiselman1. They include the move beyond the laboratory to more realistic environments, the use of representative subjects and samples, the use of more representative and direct measures of consumer behaviour, more health and wellness, measuring beyond liking. The objective of the current paper is to illustrate the development and application of these new approaches to get a better insight of the whole consumer experience and to propose to the consumers healthy and pleasurable food experience.
Sensory and consumer sciences have evolved quite a lot over the past decade. Our ambition during this period has been to pioneer some of these changes to fully incorporate the challenge of better understanding the drivers of food pleasure, intake and satisfaction. Some of these changes are very close to the predictions recently discussed by Meiselman1. They include the move beyond the laboratory to more realistic environments, the use of representative subjects and samples, the use of more representative and direct measures of consumer behaviour, more health and wellness, measuring beyond liking. The objective of the current paper is to illustrate the development and application of these new approaches to get a better insight of the whole consumer experience and to propose to the consumers healthy and pleasurable food experience.
