Our client needed to identify the optimum product prototype to satisfy consumers with differing tastes.
A SensoHedonic® project on sliced white bread revealed five segments, clearly driven by preferences for different sensory attributes.
Creating different recipes to target each segment individually was not commercially viable for our client, however sensory drivers analysis found that four of the segments had an element of compatibility in their sensory drivers (i.e. the positive / negative drivers were not mutually exclusive), and one prototype in particular performed reasonably well across all four.
The model identified that minor tweaks to this prototype could be made in order to increase overall appeal of the product, and really target the needs of one larger segment. However, the model also identified the negative impact that fluctuations in the manufacturing process may have on overall product performance.
As well as optimizing the product, we were able to provide our client with the key areas to focus on in quality control to ensure key drivers of liking were not affected by production inconsistencies.