Winning differenciator
From first-party Sensory data
to
Intelligence.
Intelligence.
Helping Consumer Sensory Insights team with decision-ready reporting
Winning differenciator
From first-party Sensory data
to
Intelligence.
Intelligence.
Helping Consumer Sensory Insights team with decision-ready reporting
Winning differenciator
From first-party Sensory data
to
Intelligence.
Intelligence.
Helping Consumer Sensory Insights team with decision-ready reporting
Consumer sensory signals are dynamic and deeply contextual. Trend reports are too generic, traditional market research is slow, biased and disconnected from unvoiced sensory signals.
Primary Sensory Baseline
Our established sensory baseline for each region and cohort captures their unique taste DNA, including flavour associations, liking patterns, mood momentum, intensity thresholds and JAR peaks. These sensory "Fingerprints" reflect how different individuals or groups perceive and prefer flavour across four core dimensions: FlavourMood, as food choice driver; aroma, shaped by familiarity and emotional association; taste, defined by preference curves and intensity thresholds; and texture, influenced by expected mouthfeel characteristics.
Primary Sensory Baseline
Our established sensory baseline for each region and cohort captures their unique taste DNA, including flavour associations, liking patterns, mood momentum, intensity thresholds and JAR peaks. These sensory "Fingerprints" reflect how different individuals or groups perceive and prefer flavour across four core dimensions: FlavourMood, as food choice driver; aroma, shaped by familiarity and emotional association; taste, defined by preference curves and intensity thresholds; and texture, influenced by expected mouthfeel characteristics.
Primary Sensory Baseline
Our established sensory baseline for each region and cohort captures their unique taste DNA, including flavour associations, liking patterns, mood momentum, intensity thresholds and JAR peaks. These sensory "Fingerprints" reflect how different individuals or groups perceive and prefer flavour across four core dimensions: FlavourMood, as food choice driver; aroma, shaped by familiarity and emotional association; taste, defined by preference curves and intensity thresholds; and texture, influenced by expected mouthfeel characteristics.
Dynamic Sensory Trends
Taste preferences go beyond biology. Their momentum shifts in response to broader cultural and societal currents. From rising health consciousness and sustainability advocacy to the collective psychology behind viral products, these external forces reshape how consumers perceive and desire flavours. We capture and contextualise these dynamic sensory trends by layering real-time market signals onto regional taste baselines, incorporating diverse societal cues into the decision-making flow.
Dynamic Sensory Trends
Taste preferences go beyond biology. Their momentum shifts in response to broader cultural and societal currents. From rising health consciousness and sustainability advocacy to the collective psychology behind viral products, these external forces reshape how consumers perceive and desire flavours. We capture and contextualise these dynamic sensory trends by layering real-time market signals onto regional taste baselines, incorporating diverse societal cues into the decision-making flow.
Dynamic Sensory Trends
Taste preferences go beyond biology. Their momentum shifts in response to broader cultural and societal currents. From rising health consciousness and sustainability advocacy to the collective psychology behind viral products, these external forces reshape how consumers perceive and desire flavours. We capture and contextualise these dynamic sensory trends by layering real-time market signals onto regional taste baselines, incorporating diverse societal cues into the decision-making flow.
Comparative Benchmarks
Sensory perception is not fixed or linear. It follows a power-law-like distribution shaped by collective exposure to ingredients, preparation methods, and cultural norms. We model and visualize comparative sensory benchmarks between two regions or cohorts to reflect these differences. For example, populations may have different thresholds for spiciness based on their culinary environment. These thresholds are not just individual preferences but population-level indicators that influence how a product is perceived. Understanding these differences is essential when adapting or localising a product for new markets.
Comparative Benchmarks
Sensory perception is not fixed or linear. It follows a power-law-like distribution shaped by collective exposure to ingredients, preparation methods, and cultural norms. We model and visualize comparative sensory benchmarks between two regions or cohorts to reflect these differences. For example, populations may have different thresholds for spiciness based on their culinary environment. These thresholds are not just individual preferences but population-level indicators that influence how a product is perceived. Understanding these differences is essential when adapting or localising a product for new markets.
Comparative Benchmarks
Sensory perception is not fixed or linear. It follows a power-law-like distribution shaped by collective exposure to ingredients, preparation methods, and cultural norms. We model and visualize comparative sensory benchmarks between two regions or cohorts to reflect these differences. For example, populations may have different thresholds for spiciness based on their culinary environment. These thresholds are not just individual preferences but population-level indicators that influence how a product is perceived. Understanding these differences is essential when adapting or localising a product for new markets.
Geospatial Interface
Geographic context is a foundational shaper of sensory identity. What we taste is influenced by what's around us: local ingredients, culinary traditions, fermentation climate, and environmental exposure etc. This is why we designed a map-based interface that allows you to navigate, compare and query regional sensory baselines, preference thresholds, and cohort-specific responses to flavour profiles.
Geospatial Interface
Geographic context is a foundational shaper of sensory identity. What we taste is influenced by what's around us: local ingredients, culinary traditions, fermentation climate, and environmental exposure etc. This is why we designed a map-based interface that allows you to navigate, compare and query regional sensory baselines, preference thresholds, and cohort-specific responses to flavour profiles.
Geospatial Interface
Geographic context is a foundational shaper of sensory identity. What we taste is influenced by what's around us: local ingredients, culinary traditions, fermentation climate, and environmental exposure etc. This is why we designed a map-based interface that allows you to navigate, compare and query regional sensory baselines, preference thresholds, and cohort-specific responses to flavour profiles.
AI Agent-Led Queries
We’ve embedded our full sensory and FlavourMood database into a purpose-built AI agent that delivers fast, context-aware responses tailored to your product or category. Whether you’re exploring specific indices, validating flavour hypotheses or pulling insights from targeted reports, the agent enables flexible, decision-level querying across all relevant data sources. It’s designed to support nuanced product decisions, so you can move from question to insight with speed.
AI Agent-Led Queries
We’ve embedded our full sensory and FlavourMood database into a purpose-built AI agent that delivers fast, context-aware responses tailored to your product or category. Whether you’re exploring specific indices, validating flavour hypotheses or pulling insights from targeted reports, the agent enables flexible, decision-level querying across all relevant data sources. It’s designed to support nuanced product decisions, so you can move from question to insight with speed.
AI Agent-Led Queries
We’ve embedded our full sensory and FlavourMood database into a purpose-built AI agent that delivers fast, context-aware responses tailored to your product or category. Whether you’re exploring specific indices, validating flavour hypotheses or pulling insights from targeted reports, the agent enables flexible, decision-level querying across all relevant data sources. It’s designed to support nuanced product decisions, so you can move from question to insight with speed.
Product Based Intelligence (Coming soon)
Upload product overviews to receive tailored sensory advisory powered by TasteNET™. This feature is designed for F&B GTM teams looking to bridge internal product intent with external market acceptance, without compromising confidentiality. All documents are processed in a session-isolated environment and will NOT be retained, shared or used for model training.
Product Based Intelligence (Coming soon)
Upload product overviews to receive tailored sensory advisory powered by TasteNET™. This feature is designed for F&B GTM teams looking to bridge internal product intent with external market acceptance, without compromising confidentiality. All documents are processed in a session-isolated environment and will NOT be retained, shared or used for model training.
Product Based Intelligence (Coming soon)
Upload product overviews to receive tailored sensory advisory powered by TasteNET™. This feature is designed for F&B GTM teams looking to bridge internal product intent with external market acceptance, without compromising confidentiality. All documents are processed in a session-isolated environment and will NOT be retained, shared or used for model training.