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. That’s why we modelled all sensory signals in one sensory intelligence engine for universal consumer sensory reporting.
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: Emotion (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: Emotion (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: Emotion (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.
Sensory 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 among cohort-to-cohort or product-to-cohorts to reflect these differences. These benchmarks are not just individual preferences but population-level indicators that influence how a flavour is perceived. Understanding these differences is essential when adapting or localising a product for new markets.
Sensory 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 among cohort-to-cohort or product-to-cohorts to reflect these differences. These benchmarks are not just individual preferences but population-level indicators that influence how a flavour is perceived. Understanding these differences is essential when adapting or localising a product for new markets.
Sensory 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 among cohort-to-cohort or product-to-cohorts to reflect these differences. These benchmarks are not just individual preferences but population-level indicators that influence how a flavour is perceived. Understanding these differences is essential when adapting or localising a product for new markets.
Sensory knowledge graph
Geography, culture and occasion shape how people experience flavour. The Sensory graph connects cohorts, aromas, tastes, textures and emotions from millions of real-time signals. It allows you to zoom in on a node or connection and immediately see which flavours co-occur, under what contexts (time of day, channel, occasion), and how strong those links are.
Sensory knowledge graph
Geography, culture and occasion shape how people experience flavour. The Sensory graph connects cohorts, aromas, tastes, textures and emotions from millions of real-time signals. It allows you to zoom in on a node or connection and immediately see which flavours co-occur, under what contexts (time of day, channel, occasion), and how strong those links are.
Sensory knowledge graph
Geography, culture and occasion shape how people experience flavour. The Sensory graph connects cohorts, aromas, tastes, textures and emotions from millions of real-time signals. It allows you to zoom in on a node or connection and immediately see which flavours co-occur, under what contexts (time of day, channel, occasion), and how strong those links are.
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 TasteNET data sources.
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 TasteNET data sources.
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 TasteNET data sources.
Product Based Intelligence
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
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
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.