How do you introduce unusual and sustainable algae products to men and women? The team surrounding Stephanie Grahl from isi sensory marketing knows the answer: By including future customers right from the onset of the product development stage.
The Covid19 pandemia is challenging every person and every company. We have reacted to it in our tried and true isi way: with flexibility, creativity, and reliability.
The Nutri-Score is coming to Germany this year, and it poses a new challenge to food producers. Companies that are well-prepared for its introduction will gain the confidence of the consumers.
How are meat producers and consumers reacting to the ban on anaesthetised piglet castration? isi, the Institute for Sensory Market Research and Innovation Consulting, is involved in a series of studies that seek to answer this question.
"Whether Thailand, Saudi Arabia, Mexico or anywhere else in the world, we offer our customers quality-tested field partners for international projects.
isi and Osnabrück University come together to work on the subject of design. For one semester, design students will learn how to use isi DesignDecoding to develop products that more accurately meet consumer tastes.
On October 24 and 25, the isi team presented the isi DesignDecoding at the "Research & Results 2018" in Munich. The interest was so great that we want to present the new approach to a larger audience.
isi, the Institute for Sensory Research and Innovation Consulting, is testing sustainable products for the Georg-August-Universität Göttingen that are based on algae instead of meat.
Multisensory - the interaction of the senses - has developed into an important buzzword in sensory and consumer research. But what exactly does it mean?
isi employee Sarah Hemmerling and colleagues took a closer look for the first time in Germany at who exactly are foodies. Their conclusion: 30 percent of Germans are foodies or light foodies. They like to try out new things, they look to quality and they often eat with friends.
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