The Issue

Our client wanted to replace artificial flavours and colours in a product with natural alternatives to achieve an increase in product naturalness perceptions among consumers.

Key objectives were to understand:

  • Consumer preferences for the different flavour options
  • Visual cues that increase consumer perceptions of naturalness

What we did

We undertook consumer guidance research where multiple products were tested in a Central Location Test environment.

We also used full sensory profiling data to help inform and understand consumer feedback.


The project successfully identified:

  • A more natural alternative recipe to their current offering
  • Main flavour sensory notes that influenced product liking
  • Key cues to help improve naturalness perceptions.