A better understanding of the emotional impact of food can help manufacturers overcome the challenge of new products that fail, and also adapt to disruption in the industry.
Social media has transformed the way food manufacturers can engage in emotional marketing and foster brand love among consumers – but tread carefully because it also magnifies errors if you get it wrong, warns one digital marketer.
Certain flavours, such as ginger or mint, appeal to older consumers more than younger ones, and should be considered along with texture when targetting seniors in new product development (NPD).
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
Understanding how products' sensory characteristics and packaging both individually and synergistically provoke emotions in consumers can help manufacturers to design and optimise products, say researchers.
The food industry is failing to tailor foods to the elderly – and recognising their various needs and wants could help companies develop more successful products, according to a new study.
Consumers are looking for foods and drinks that influence how they feel, whether that’s a drink that helps them sleep, or an indulgent ice cream. Mintel’s global food science analyst Laura Jones explains.
While many studies have linked depression and bad moods to food intake, it may actually be that good moods and positive emotions are the main driving factor for food indulgence, according to new research.
Consumer tastes are polarised along two trends: exotic flavours,
and retro flavours that conjure up memories of the good old days,
according to a new report from Datamonitor.
