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C. A. JONES, Culinary Product Development, McCormick & Co., Inc., 204 Wight Ave., Hunt Valley, MD 21031 “The heart of the consumer”is the holy grail of product innovation and development work. Some of the finest innovations can be focused on the question of “What types of immersion are needed in order to best look into the heart of the consumer?” Obtaining usable data via this method is both challenging and extremely rewarding. The data yield harvest is varied and vast. Equally challenging is the conversion of the data into sensory products; that is, bringing the fuzzy into the world of science and setting up models, determining ways to best use immersion information, and describing case studies based upon work performed at McCormick & Co. These will all be presented by this speaker in order to deepen the product developer's understanding of the conversion of immersion into known sensory information.
Session 29, The role of sensory in new product innovation
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |