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Using Claim Substantiation for Product Strategy for B2B and B2C Brands

Staying ahead isn't just about innovation—it's about proving your product's worth. This brand stepped onto the stage, determined to showcase their products’ superiority over rivals. Their objective? To empower both B2B and B2C brands with compelling claims that would resonate with consumers and industry peers alike.

A Statistical Exploration of Going “Beyond Liking” in Category Reviews by Changing the Response Metric

The heart of Curion Score™ lies in its individualized, calculated nature. Through a series of normalization calculations, it seamlessly replaces traditional liking in analytical methods. This shift in interpretation – from "liking" to "product performance" – is pivotal in understanding how a product truly resonates with consumers.

A Splash of Flavor in Product Testing Excites New Developments in Beverages for Gen Z Consumers

Curion's innovative solution, BluePrint, captures consumer input with agility at the beginning of development. This solution is a consumer co-creation approach that elevates traditional product testing to an interactive and insightful experience. Kraft Heinz, the original innovator behind flavored water enhancers, teamed up with Curion to develop a novel co-creation method that saved multiple rounds of testing while delivering a product profile that consumers love.

10 Sensory Revelations That Can Reshape Consumer Experiences

The world of sensory science is experiencing a dynamic transformation. From diverse solutions that bridge the gap between data and emotions, to the thoughtful considerations behind product testing with children, these trends signal an industry poised for innovation.

Compelling Restaurant Consumers Through Sensory Connections

How, exactly, do our five senses stimulate our desire for quick-service eateries, and affect our emotions as a result? When consumers are immersed into the restaurant experience, sensory stimulations are impacted, sometimes without even realizing it. In the order of how we’d experience these stimuli (sight, smell, sound, touch, and finally taste), concepts and strategies are outlined that can lead to winning solutions for quick-service restaurants.

Consumer Emotions Sizzling With Excitement Around QSRs

Sensory and emotional profiling provides nuanced, multi-faceted insight into consumers’ emotional experiences, highlighting opportunities to increase guest connection, brand loyalty, and repeat purchases. When quick-service brands leverage their understanding of consumers’ emotional responses to their products, they can connect to diners on a deeper level and provide solutions to important consumer needs.

Michael Nestrud, PhD, On 5 Things You Need To Create a Successful Food or Beverage Brand

As a part of Authority Magazine's series called “5 Things You Need To Create a Successful Food or Beverage Brand”, Michael Nestrud, PhD VP, Strategic Accounts, dug in with impactful answers. "You should have enough knowledge about the purchaser of your product to create a vignette about them. Who are they? Why do they need this product? What similar products do they use? How often will they buy it? What types of shops will they find it at? Very rarely do brands use classic demographics as their primary targets anymore. Now it’s all about targeting behavior and beliefs."

Various testing methods and tools help producers refine snack and bakery products and processes

Launching a new snack or bakery product line is a significant investment—in terms of financial outlay, time put in, resources expended, and other factors. Snack Food & Wholesale Bakery interviewed Curion's Director of Client Services, Rachel Orona, as she answers thought-provoking questions to learn more about developing and testing prototypes in snack and bakery environments.

Big Brands Rely on Her to Tell Them What Consumers Want

Keren Novack, president of Curion, was interviewed by Laura Bianchi, an editor of Crain's Chicago Business. "You can’t really understand a client’s objectives and solve problems without tasting or using a product."

Demystifying Consumer Emotion in the Restaurant industry

Because emotions are so subjective and difficult to quantify, understanding them as a driving force behind consumer decision-making requires a way to measure emotions accurately and reliably. American Psychologist James Russell created the Mood Circumplex of Affect, which has been proposed as a general model of human emotions. When our emotions are positive and deactivated, we may feel calm and relaxed. On the other hand, if our emotions are negative and deactivated, we are depressed and bored.

The Ingredients for Emotional Fast-Food Connection

The role of emotion in consumers’ quick-serve experiences becomes particularly relevant in the context of product-liking and consumer experience. Emotions are the neural glue that connects every facet of our human experience, including movement, memory, metabolism, thoughts, context, and sensations. Acting as gatekeepers to our conscious lives, emotions dictate what we pay attention to, help us prioritize information, and determine how we react.

‘Take pride in how far you’ve come. Have faith in how far you can go. But don’t forget to enjoy the journey’.

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