PRODUCT DEVELOPMENT

Buying high-quality ingredients ensures that the baseline for product development is set high.

By using all our expertise and knowledge in various techniques applied we create multiple versions of the product allows for a broad exploration of possibilities in terms of taste, texture and overall sensory experience.

Taster Panels

Internal panels along with statistical analysis results to help us determine best outcomes and best ingredients to work with.

Blind Tests

These help in removing bias, allowing for a more objective evaluation of product attributes like taste, aroma, texture, and color. Panels are made from market professional leaders in the sector with some competitors and also targeted demographic groups like for example:

• Soft Ice Cream – selecting children and mothers ensures that the product appeal is assessed from both the consumption and purchasing perspectives.
• Fruit Puree – targeting adults aged 25-45 might align with those interested in health, wellness or culinary uses, given their likely interest in such products for various reasons.

Analysis of Variance (ANOVA) is statistical method helps in determining if there are significant differences between groups (like different product versions) in terms of consumer preferences or sensory characteristics.

Scale Evaluation from 1 to 10 of opinion expression provides quantitative data that can be statistically analyzed for trends and preferences.

By cost evaluation and market research we ensure that product can stand out or at least match the quality of top competitors in sensory attributes, which is crucial for market acceptance.

Understanding the cost implications of using specific ingredients or production methods is vital for pricing strategy and profitability. It includes also Supply Chain and Contractual Agreements which ensure that ingredients can be sourced reliably and at a cost that supports competitive pricing.