Consumer Studies in Real Contexts (LABe Restaurant, Home-Use Tests) vs. Sensory Testing Room

Service Description:
Studies on acceptance and perception of products and prototypes using various questionnaires specifically designed to gather the most relevant information for each project. While the Basque Culinary Center has a fully equipped sensory testing room, BCC Innovation prioritizes studies conducted in real-life contexts—where participants taste the product under conditions similar to how they would consume it if purchased themselves. To do this, sensory analysts use two methodologies: Home Use Test (HUT) and real restaurant context (LABe/BCC).
HUT involves complex logistics where tasting products are sent to the participants' homes along with consumption instructions and suggestions.

Service Objectives:

1. Increase understanding of how much consumers like the product and identify key attributes driving its acceptance.

2. Determine the product’s positioning compared to competitors.

3. Identify potential areas for improvement to enhance acceptance, considering both extrinsic and intrinsic characteristics.

Client Benefits:

1. Authentic evaluation of product acceptance in real-life settings.

2. Comparative analysis for competitive market positioning.

3. Identification of improvements to optimize consumer satisfaction.