The Issue

Our client needed to change its product formulation in order to meet ever changing food regulations.

The aim of the project was to create a revised formulation that was as close as possible to the current product, and ideally not noticeable to the consumers.

What we did

Full descriptive sensory profiling was conducted on a range of different formulation options submitted by our client, where they had used ingredients / flavours from different suppliers / flavour houses.

Outcome

The project was able to identify two formulations that very closely matched the current product.

A further stage of research (an extended in-home usage test) was conducted with current users of the brand which confirmed that the small changes to the product would not significantly affect enjoyment or purchase intent.