We just received news from the scientific commission of the EuroSense 2018 conference: We will present the results of four of our studies recently completed at isi and one study which has been conducted in collaboration with RISE (Research Institutes of Sweden). “This is a good reason for us at the isi labs all over Germany to cheer and high-five, because we put a lot of hard work, creative thinking and dedication in these research efforts”, isi Managing Director Robert Möslein enthuses.
Are insights into consumers’ product preferences just a finger swipe away?
isi senior investigator Alexandra Kraus will give a talk about her and her team´s recent results on the Swipe Approach-Avoidance Procedure (SwAAP). They explored how this innovative method, which involves the swipe of a finger on a screen, could indirectly measure approach behavior, and thus indicate the liking of a product. Alexandra Kraus explains: “I have been fascinated by this new method for quite a while, and I believe that if properly understood and standardized, it will offer an elegant and quick new technic to measure consumer preferences.”
Another new technic, immersive contexts, is becoming mainstream. By using immersive rooms as well as augmented and virtual reality, scientists explore how context can change the consumer´s perception and behavior. Even though the method has now been adopted in sensory and consumer research, it is still in its infancy, and many questions remain. This is exactly the uncharted territory isi researchers like to explore.
How immersive contexts lead to more differentiated liking scores
Robert Möslein and Micha Strack, isi Senior Manager for Strategic Research and Analytics, delved into the recent data of consumer tests in immersive contexts. They will talk about why consumers like two products equally when they participate in a lab test environment but prefer one product over the other in more immersive test contexts. Micha Strack comments: “It is not enough just to accumulate more and more data. We need to dig into that data and ask why we find what we find. Only then can we move forward and adapt the test methods that will best answer the questions of our clients.”
Using statistics to optimize sugar reduction
The third presentation by Jasmin Weber, Junior Sensory Researcher at isi, takes a closer look at the psychophysics of ingredient reduction. Jasmin Weber and her colleagues propose a discrimination threshold at which producers can change the amount of a specific ingredient, such as sugar or salt, without the consumer noticing the change. Her research resulted in an equation that helps producers to reduce sugar in their products.
The fourth isi contribution will be presented during the EuroSense workshop of the European Sensory Network, a network isi has been part of for over eight years. isi Senior Manager Sven Henneberg will talk about the latest isi experiences with immersive methods. The results of a fifth study, entitled "QDA profiling SNUS: at-home versus laboratory condition", will be shown as a poster and is the coolaborative work of isi and RISE.
isi is looking forward to sharing more insights from the EuroSense meeting. The meeting takes place in Verona from the second to the fifth of September 2018. “We are glad to discuss the results we gain in our isi labs with the scientific world, bring sensory and consumer science forward, and support our isi clients with brand new insights,” summarizes Robert Möslein. Since isi also will be an exhibitor at the conference, there will be ample time for interested visitors to discuss the issues addressed here in more detail at the isi booth.
(Links to the abstracts: Kraus - Möslein - Weber)