Taste Tests, Sensory Research, and Consumer Studies for Food and Beverage Brands

SIS runs taste tests and sensory evaluations in our Flatiron District test kitchen with temperature-controlled product storage, standardized serving protocols, and controlled lighting. Respondents evaluate flavor, texture, aroma, appearance, and packaging under conditions that isolate the variable being measured.

Clients include Colgate-Palmolive and leading global food and beverage manufacturers.

Food and Beverage Taste Testing and Sensory Research

Taste Tests and Flavor Evaluation

SIS runs blind and branded taste tests in our test kitchen using sequential monadic designs (one product at a time in randomized order) to reduce comparison bias. Rating instruments include 9-point hedonic scales for overall liking, JAR (Just About Right) scales for specific attributes (sweetness, saltiness, texture, carbonation, aftertaste), and triangle tests to determine whether consumers detect a formulation change. Recent work: sparkling water flavor comparison, snack brand reformulation validation, plant-based protein texture assessment, and ready-to-drink cocktail sweetness optimization.

Product Concept and Formulation Testing

SIS tests new product concepts and early-stage formulations with recruited consumers before production investment. Research covers concept appeal (does the product idea resonate with the target buyer), flavor and texture acceptance (does the formulation deliver on the concept promise), and purchase intent at specific price points. Paired comparison and protomonadic designs identify the winning variant. Penalty analysis from JAR data pinpoints where specific attributes need reformulation and quantifies how much each off-target attribute reduces overall liking.

Packaging, Label, and Shelf Simulation

SIS builds simulated shelf sets in our facility to test packaging visibility, findability, and preference against competitive products. Eye-tracking measures first fixation, dwell time, and pick-up rate. Label research covers front-of-pack claims, nutrition panel hierarchy, and regulatory compliance (FDA Nutrition Facts format, EU allergen declarations, clean-label ingredient transparency). For a beverage brand, SIS identified that a label redesign increased shelf pick-up rate by shifting the brand name above the flavor descriptor.

In-Home Usage and Ethnographic Research

SIS researchers visit consumers in their homes to observe how food and beverage products are stored, prepared, portioned, and consumed in real-world conditions. Research captures behaviors that respondents cannot self-report: where they place a product in the refrigerator, whether they follow preparation instructions, how they combine products in meals, and what triggers repurchase versus abandonment. Findings identify packaging, portioning, and preparation design opportunities that quantitative testing alone misses.

Category and Trend Research

SIS interviews category buyers, food service directors, and retail merchandisers to track which trends are driving actual purchasing decisions versus which are generating media coverage without commercial traction. Current category research covers plant-based protein adoption rates by channel, functional beverage ingredient credibility (adaptogens, nootropics, probiotics), premium-to-value trade-down patterns, and global flavor adoption in mainstream retail (gochujang, yuzu, ube, tajín). Research separates trends with demonstrated sell-through from those that remain niche.

Supply Chain and Ingredient Sourcing Research

SIS interviews procurement officers, ingredient suppliers, and food safety directors about sourcing decisions, supplier qualification, and supply chain risk. Research covers raw material price volatility (cocoa, vanilla, olive oil, grain), clean-label ingredient substitution feasibility, organic and non-GMO certification requirements, and the impact of FSMA (Food Safety Modernization Act) and EU General Food Law on supply chain documentation. For a CPG client, SIS mapped alternative protein ingredient suppliers across three continents to support a reformulation sourcing decision.

SIS International – Food and Beverage Market Research

HOW SIS CONDUCTS FOOD & BEVERAGE RESEARCH

Three Engagement Types for Food, Beverage, and Ingredient Companies

Each engagement starts with recruited consumers who match the category, purchase behavior, and dietary profile the study requires. SIS runs taste tests in our Flatiron District test kitchen with temperature-controlled storage and standardized serving protocols. Launched a dedicated Food Taste Testing practice in 2024.

ENGAGEMENT 01 // TASTE

FLAVOR, FORMULATION, AND SENSORY TESTING

Test the Recipe with Real Consumers Before You Commit to Production

SIS runs blind and branded taste tests using sequential monadic designs (one product at a time in randomized order) to reduce comparison bias. Rating instruments include 9-point hedonic scales for overall liking, JAR (Just About Right) scales for sweetness, saltiness, texture, carbonation, and aftertaste, and triangle tests to detect formulation changes. For new concepts, paired comparison and protomonadic designs identify the winning variant. Penalty analysis from JAR data quantifies how much each off-target attribute reduces overall liking, so R&D teams prioritize reformulation by measured impact. Recent work: sparkling water flavor optimization, plant-based protein texture assessment, snack brand reformulation, and RTD cocktail sweetness calibration.

ENGAGEMENT 02 // SHELF

PACKAGING, LABEL, AND RETAIL SIMULATION

Find Out Whether the Package Gets Noticed, Picked Up, and Chosen

SIS builds simulated shelf sets in our facility with real competitive products and measures packaging performance through eye-tracking (first fixation, dwell time, pick-up rate) and structured consumer interviews. Label research covers front-of-pack claim hierarchy, nutrition panel layout, and regulatory compliance elements: FDA Nutrition Facts formatting, EU allergen declarations, and clean-label ingredient transparency requirements. For a beverage brand, SIS identified that repositioning the brand name above the flavor descriptor on the label increased shelf pick-up rate. For a snack brand, a structural packaging change improved reclosability and correlated with a measurable increase in stated repurchase intent.

ENGAGEMENT 03 // CATEGORY

TREND VALIDATION AND MARKET SIZING

Separate Trends with Sell-Through from Trends with Press Coverage

SIS interviews category buyers at major retailers, food service directors, and ingredient suppliers to determine which trends are driving actual purchasing volume versus which are generating media attention without commercial traction. Current category research tracks plant-based protein adoption rates by retail channel and food service, functional ingredient credibility among consumers (adaptogens, nootropics, probiotics, postbiotics), premium-to-value trade-down patterns in inflationary environments, and global flavor adoption in mainstream U.S. and European retail (gochujang, yuzu, ube, tajín, harissa). Market sizing uses bottom-up methodology built from distributor and retailer interviews.

WHAT YOU RECEIVE

Food & Beverage Research Ready for Go/No-Go Decisions

Every F&B engagement produces a deliverable that an R&D director, brand manager, or category VP can bring into a product gate review. SIS handles screener development, consumer recruitment, test design, moderation, data collection, and analysis as a single engagement.

Taste Test Findings with Preference Scores and Penalty Analysis

Hedonic ratings, JAR attribute diagnostics, and paired comparison results calculated at the confidence level the decision requires (typically 90% or 95%). Penalty analysis identifies which off-target attributes (too sweet, not crunchy enough, aftertaste too strong) reduce overall liking the most. The report names the winning formulation and provides the specific reformulation priorities that would improve the runner-up. R&D teams bring this directly into formulation reviews.

Packaging Performance Report with Eye-Tracking and Shelf Data

Quantified shelf performance: time to first fixation, total dwell time, pick-up rate, and stated purchase intent measured in a simulated retail environment with real competitive products. Label compliance assessment covers FDA, EU, and market-specific regulatory requirements. The report identifies whether the package gets noticed, whether it communicates the product benefit, and whether it wins the shelf comparison against the actual competitive set.

In-Home Ethnographic Findings on Storage, Prep, and Consumption

Photo and video documentation of how consumers interact with the product at home: where they store it, how they prepare it, whether they follow instructions, how they portion it, and what triggers repurchase versus abandonment. Findings map the gap between self-reported usage in surveys and observed behavior in kitchens. Product and packaging teams use these to redesign for real-world conditions rather than lab assumptions.

Category Trend Assessment with Commercial Viability Scoring

Named food and beverage trends assessed for commercial readiness: current retail distribution breadth, food service adoption rate, consumer awareness and purchase intent by demographic, and ingredient supply chain maturity. Each trend is scored on a readiness scale that distinguishes between trends ready for mainstream launch, trends viable for premium/specialty positioning, and trends that remain niche despite media attention. Category and innovation teams use this to allocate R&D and marketing investment by commercial probability.

THE SIS DIFFERENCE

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