An Irish Food & Beverage company employed Eolas International to assist them in
outsourcing the manufacture of its core products to third party manufacturers. A solution
was proposed to use a combination of sensory research and consumer research to measure
the ability of the third party manufacturers to match the client's current product range.
Eolas International used its trained sensory panelists to measure the consistency of the
newly manufactured products versus current product. Where necessary, the results of these
panels were fed back to the new manufacturers to help them to produce a closer match.
Once the sensory team were agreed that products were closely matched, the consumer
research team would bring products to consumer taste tests. Here consumers conducted
taste comparisons to see if they could perceive any noticeable differences between the old
and new products. If differences were detected, the new products had to be re-formulated
and a further test iteration was then completed.
The client successfully outsourced the manufacture of 32 products. In several instances the
newly manufactured samples were rejected by either the Eolas International sensory panel
or by the consumer taste test, and had to go through a number of manufacturing iterations
before passing both tests.
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