Food and Beverage
Sensory evaluation of margarine products across regional markets
Every project we run is covered by confidentiality agreements. That is why this page describes the method, scope and deliverables, but does not identify the client, brand, product or date.
Challenge
A company in the food segment needed to run a sensory study with margarine consumers in two markets in the Brazilian Northeast, evaluating different products under controlled consumption conditions.
The challenge involved structuring field operations in two cities, with pre-recruited consumers and in-person sessions organized to ensure a standardized evaluation experience. The profile covered consumers who use margarine as a spread at least three times a week, across different age groups and social classes.
Beyond running the survey itself, the project required a specific operational structure for handling and preparing the samples, including a suitable hall, a support kitchen, refrigeration and a local team to prepare and serve the products.
Methodology applied
- Recruitment and pre-scheduling of margarine consumers according to the criteria defined in the screener
- Central Location Test (CLT) for the sensory evaluation of four products
- Sessions conducted in Recife and Petrolina
- Venues structured with a hall and a support kitchen for preparing and handling the samples
- Local team available for reception, cleaning, preparation and serving of the products
- Management of the field operation, including structure, support materials and session logistics