Curion leaders Keren Novack and Rachel Buss join the Women in Restaurant Leadership podcast to discuss career growth, customer insights, and building cultures that empower women in the restaurant industry.
Restaurants are taking their signature sauces to grocery shelves, but with rising dupe culture and shifting loyalty, brands need to think before making the move.
Why does the first bite always taste best? Explore the science behind the "first bite phenomenon" and how Curion Score™ helps remove taste test bias in product insights.
Legacy CPG brands are disappearing as cost pressures, shifting consumer values, and ingredient regulations collide. What's driving the crisis, and what can brands do to survive?
Avoid billion-dollar mistakes and discover how product testing failures derail launches, and how data-driven testing can turn risk into strategic success.
As CPG brands lose ground to smaller players, Curion’s Tessa Weigand writes on Food Dive that better products (not deeper cost cuts) are the key to winning back consumer loyalty.
Curion explains how small-scale innovation like product tweaks and subtle pivots can drive big impact, lower risk, and keep brands agile in a fast-moving market.
Curion’s Tiffany Grube explains to Food Dive why understanding brand equity and consumer motivation is critical before expanding into new grocery store categories.
Discover how the triple threat of shifting consumer preferences, rising inflation, and increased regulatory scrutiny is putting beloved legacy products at risk.
Discover the legacy and future of Curion QDA™, a groundbreaking method in sensory science developed at Stanford and refined over 50 years to measure true consumer perception.
CPG companies face a product crisis as consumers demand quality. Despite industry focus on pricing and marketing, product innovation remains the overlooked key to reversing market share decline and driving sustainable growth.
