When given the luxury of time, product development is a calculated science.
I’m not saying this because I am a food technologist, I agree that cooking is a an art but with a scientific undercurrent. Furthermore, Sensory Science is called a science for a reason.
I read food technology at university and in our final year we had the good fortune to apply statistics in an exercise of product optimisation. We put people in little booths or rooms and run sheets of questions to map out (literally) every possible factor about the food item presented to them. In the food manufacturing industry this is lucrative business. Sensory market research is expensive. Very expensive. Big food corporations set aside hefty amount of their budgets to strip product ideas and prototypes to the fundamentals and to correlate consumer liking to those fundamentals. Then like blocks, we put those pieces back together to create the ultimate super food item. Continue reading