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.
A quiet revolution is taking place in our supermarkets: sugar content in products is declining. Customers have hardly noticed the change because the taste has mostly remained the same.
isi has started to use Immersive Context in sensory research. The development gives customers ever more sophisticated insights into consumer behavior. Product development can be designed more efficiently, saving time and money.
A study by Alexandra Kraus (sensory researcher at isi) & colleagues from the University of Copenhagen just was published in Food Reasearch International. In our isi video she tells the story behind the study and what the results mean for sensory research.
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