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Fine-Tuning New Personal Care Products with Sensory Tests and JAR Analysis | A CPG Case Study
By E2E Research | June 2, 2021

Research Objective

  • A personal care client developing a new product needed to understand the ‘must have’ attributes of their product.
  • Specifically, they needed to know whether to dial up or down the scent, consistency, and dispersal amount to achieve the optimum level of each attribute.

 

Scope & Methodology

  • After testing three product variants, participants rated the intensity of several attributes – how did it compare to being “Just About Right”
  • 5 point scale ratings were converted to 3 point scales and mean likeability scores were calculated for each attribute followed by mean drop scores for the off-limit groups.

 

Value Delivered

  • The product development team was able to understand which product features of the three variants were more and less desirable, and were able to adjust the thickness and scent strength appropriately to improve likability of the product.

 

 

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Measuring Consumer Preferences for Successful Ready-To-Eat Development | A Sensory Research Case Study
By E2E Research | May 25, 2021

Research Objective

  • A food retailer made some changes in their processes for an existing line of ready-to-eat products and wanted to understand the impacts on customer preferences for the redeveloped product.
  • A Central-Location-Test followed by a survey was determined to be most appropriate to compare perceptions of the new test products and the original control products.

 

Scope & Methodology

  • Consumers tested the products and rated them against a series of emotional perceptions
  • Among others, key statistics conducted included:
      • Just About Right (JAR) analysis
      • Penalty analysis
      • Sentiment analysis
      • Likeability analysis
  • For Flavor 1, 47% of people preferred the new test flavor over control. The old flavor won. And, for Flavor 2, 59% of people preferred the new test flavor over control. The new flavor won.

 

Value Delivered

  • The first Control flavor was associated with more positive feelings like exciting, social, inviting, and loving, whereas the second Test flavor was associated with more positive feelings like exciting and social.
  • The client learned that the changes in product processes were successful for one flavor but less so for the second flavor.

 

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