Curion recruited a mixture of dairy-milk drinkers, regular organic dairy purchasers, and consumers who expressed concern over their beverages’ sugar/carb levels.
We launched two studies, CLT and QDA, to provide the client with a more well-rounded product understanding.
Participants first completed the CLT study to highlight critical areas for product improvement.
The client leveraged the findings from the CLT to improve their zero-sugar milk offering before executing the second test.
We also launched a QDA® study to reveal what sensory experiences are identified as critical differentiators between prototypes.
Our insights helped illuminate areas for product refinement, allowing the client to retain their signature creamy taste without the sugar. The client also leveraged these findings to patent their product as the first zero sugar milk product on the market.