The science behind creating a massive appetite for coated food
When it comes to food, consumers want their appetites whetted. They want to enjoy, try new things, push their boundaries and be inspired. Consumer experience; a feast for the senses. Taste covers multiple senses: aroma (smell) and presentation (sight) both contribute to an appetite for food. The foodtechnologist at our KIEM innovation centre did research on how to win the appetite of consumers and make a product really stand out on the shelves. We love to let you in on this knowledge.
Addressing all 4 senses
By addressing more senses than just taste, you can turn culinary enjoyment into a richer experience. An experience that stimulates those four senses and tells a story. So a unique sensation can be created througt a full sensory experience: combining taste, texture, aroma and colour.
Taste
Taste is the sensation you experience when you put food in your mouth. Food can be sweet, sour, bitter, salty or umami. Whether you like something depends on a variety of factors, but it all starts with taste.
Texture
Texture is very important. While the packaging never tells you about the mouthfeel of a product, this component is key in determining whether or not you like something. The crunchy bite is a valuable addition.
Aroma
You primarily taste with your nose. The taste buds on your tongue register the basic tastes, but it is your nose that recognises finer nuances. This makes aroma an important part of the taste experience.
Colour
Colour determines whether or not you like the look of a product. Appearance sets products apart and ensures products stand out on shelf. On top of that, it hints at the taste inside.
Want to know more?
Are you looking for a revolution in tast for your coated products? Royal Koopmans has developed a revolutionary concept to make the taster feel like everything is just right. That is Koopmans Senses: a unique sensation of taste, texture, aroma and colour for a full sensory experience. Discover it here.