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Sensory Science

11 - 13 Results out of 13
Building Behavioral KPIs Into Food Product Decision Making

When: Wednesday, 06/05/2019 through Wednesday, 06/05/2019, 01:15 PM - 02:45 PM

Where: Ernest N. Morial Convention Center - 260-262

Sensory science and its applications have historically been grounded in the psychology of perception to accurately measure sensory characteristics through trained discrimination panels and affect such as liking through consumer studies. These measures are used by food companies to generate Key Performance Indicators (KPIs) for product development decisions. Behavioral science, while frequently applied in advertising, product positioning and branding, is now starting to advance sensory and consumer science with new methods and metrics. This Scientific Session will provide the audience with an understanding of what are Behavioral KPIs and how they can be generated from sensory and consumer product studies to advance the food industry. 
 
This Scientific Session will start with three presentations providing an overview of the behavioral tools and methods that can be applied to sensory and consumer product studies. It will end with a moderated panel discussion by industry of leaders to discuss how these new tools and metrics can be used to generate Behavioral KPIs to improve food product decision making.
 
The overview of behavior tools and methods will include a discussion of what is known about how implicit, explicit and prospective thinking impact food product choices and how consumers internalize food product experiences. This will include a presentation of how to use this knowledge to improve the accuracy and relevancy of sensory and consumer insights for product research. This presentation will follow with two presentations into various behavioral tools and methods that can take insights beyond traditional sensory measures of perception and affect. This will cover the topics of how best to include context, priming and emotional measures into product testing through implicit thinking, and how to include projection and play to gauge future product experiences through prospective thinking.
 
This Scientific Session will conclude with a panel discussion into how these new measures are or might be applied to generate new behavioral KPIs. The panel discussion will involve the three speakers and three sensory and consumer insights leaders for major food companies. This session will be moderated with questions posed by the audience to the panel for a lively and informative discussion.
What Does Clean Mean? Overcoming the Challenge of GMOs and Other Ingredient Avoidances

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 391-392

The free-from food movement has had far reaching impact throughout the food industry. Retailers, food manufacturers, ingredient suppliers, and government regulators have all felt the impact of this movement. The market impact stems from consumers seeking trust and transparency in the brands they buy, and labels listing ingredients that are perceived as "clean," i.e. nothing "chemical" or "artificial." GMO perceptions by consumers have had the greatest impact on all parts of the food industry supply chain. The construct of “GMO-Free” in the minds of consumers is ill defined, often standing for a general claim of source transparency. The definition of a “GMO” in the minds of consumers does not align with the science. Yet, irrespective of the science underlying food safety and what ingredients are listed as GRAS, these consumer perceptions are real and important for food scientists to understand to be successful in the design and manufacture of products for the marketplace.

To overcome these challenges, food scientists are seeking answers to questions ranging from when is a clean label important, how to design products to achieve a cleaner label, and how to source ingredients that are perceived to contribute to a clean label. 

To address these questions, this session will include presentations by a diverse set of experts in consumer and sensory science, ingredient sourcing and redesign, and product design and development. Pioneering insights into ingredient perceptions from consumer research will be presented. This will provide the basis for forward thinking views by the flavor industry into how to redesign flavors and ingredients to address consumer concerns. We will hear from a research chef specializing in clean label food product redesign. Last, we will hear from a leading industry consultant about how plant-based products and sourced ingredients are changing the conversation about what is clean.

The session will conclude with a moderated panel discussion involving questions and comments from the audience. The scientific session will help product developers, sensory and consumer scientists, and food marketers gain new insights into how consumers are defining products as clean, what are the tradeoffs they will make in context of different use moments, and how trust and transparency factor into the brands they will consider. The session will also provide practical knowledge for when is it necessary to design products as having a clean label, how to design products to achieve a cleaner label, and how to source ingredients that are perceived to contribute to a clean label.
Sensory/Consumer Data and Unmet Expectations: The Mother of All Frustration

When: Tuesday, 06/04/2019 through Tuesday, 06/04/2019, 10:30 AM - 12:00 PM

Where: Ernest N. Morial Convention Center - 383-385

Frequently, perceptual data being reported by the sensory professional do not align with the expectations of the customer (internal and/or external). For example, a customer may be reformulating a product as an improvement over the current, but the consumer data do not align to support that conclusion. Or, a customer is planning to sell their product with a message of “sweeter than the competition”, but the trained panel data do not align to support that statement. In such cases, the burden of explanation lies squarely on the sensory professional and can result in challenging situations because a certain outcome was expected, or planned. When this happens business deliverables, such as go-to-market materials or timelines, may be impacted. Why do these situations happen? Can these scenarios be prevented? This symposium seeks to explore these questions as they relate to discrimination, descriptive, and consumer testing data. Each presenter will focus on a different research methodology and share situations where the results did not come out as expected and thereby impacted business decisions. They will explain what occurred, what could have been done differently, and share how the situation was managed with the business team or customer. The session will be moderated by LaKendra Shepard, Principal Technologist at Ingredion Incorporated. Speakers will be: Sola Ojeh, Director of Global Sensory at Sensient Flavors (discrimination testing), Dulce Paredes, Vice President of Global Consumer Insight & Market Research at Takasago International (consumer testing), Sharon Bender, Business Sensory Scientist at Ingredion Incorporated (descriptive testing), and Karen Graves, Director of Sensory at Bell Flavors & Fragrances (linking consumer and descriptive testing methods).