A client needed assistance after spending eight months trying to improve their vanilla flavoured dairy product without success. They had experimented with the sugar level and flavour strength, but didn’t achieve the improvement they had hoped for. After they approached us, we devised a strategy to overcome this product optimisation problem. In this case, the problem was resolved in three steps:
Step One: Sensory Audit. We conducted an unbranded sensory test to establish where their product was positioned against competitors on overall acceptability and key sensory attributes.
Step Two: Reformulation. The key insight from the sensory audit was that the vanilla flavour tasted really artificial. So the clients R&D team found four new authentic tasting vanilla flavours for the product.
Step Three: Prototype Screening. A second unbranded sensory test was conducted with the four new vanilla flavoured prototypes versus the current formulation. This research revealed two star candidates which were significantly superior to the current offering. The client proceeded with the highest rating prototype.
Everyone was happy.