The majority of new food and beverage products fail in their first year of launch. According to Pauline Foster, of Foster and Brown Research Ltd, understanding the neuroscience of flavour can help.
Read more about it via https://www.foodnavigator.com/Article/2019/03/18/Most-new-products-fail-Implicit-sensory-testing-can-help-beat-the-odds?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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