Crafting cost-effective recipes through sensory precision

Sensory appeal drives repeat purchases – and we know how to design it. Discover how our data-driven approach to sensory formulation helps you delight consumers and reduce costs. From soft cakes to biscuits, we help you craft winning recipes. Clemence Leotard, Sensory Consumer Experience Designer outlines the possibilities.

80% of consumers repurchase a product because of its sensory appeal (smell, flavor, texture).* Guaranteeing repurchase demands a delightful consumer experience. That’s why Cargill can now design the sensorial profile of your product just the way your consumers will want and love it using our “cost-effective delights” range of compound alternatives Sensory success can be achieved by leveraging Cargill’s unique holistic perspective on sensory & consumer insights. By applying statistical modeling and predictive analysis tools, we can equip you to make the best possible choices for your next (re)formulation project and crafting winning recipes your consumers will love and purchase over and over! 

“We have conducted extensive sensory research on compounds to uncover the secrets behind flavor, texture, and overall enjoyment,” says Clemence Leotard, Sensory Consumer Experience Designer for Indulgence.  

This work uses a three-step process involving a sensory expert panel, a consumer panel*, and a merging together of this data. In this way we can gain an understanding into why people have specific preferences for one solution over another. 

 

For instance, as part of our Cargill™ Heartbeat sensory intelligence program, we conducted a research on soft cakes, an important and well-established area for chocolate and alternatives to chocolate. Eight recipes were selected that represented a large spectrum of sensory options. Statistical modeling enabled us to identify five different consumer segments – each with specific sensory preferences. As a whole, we concluded that 90% of consumers would be happy with a coating on their soft cakes vs. a regular chocolate from a sensory perspective – unlocking significant savings for our customers while delighting consumers’ palates.  

 

More recently, we conducted consumer research into compounds in the coating of different biscuits. What we saw is that you don’t necessarily need to match chocolate per se, in order to be accepted by consumers. So you could fully replace a chocolate with a coating and still be successful in your product launch. 

“We have seen that in the coating of cakes and biscuits, a thin coating layer based on a compound can deliver an indulgent experience,” notes Clemence. “For example, a compound could have a higher cocoa content and be slightly more bitter, with nutty notes – in such applications, where coatings are being used – it performs really well,” she adds. 

Thanks to our unique and deep knowledge, Cargill is best-placed to craft winning recipes that are shown to appeal to consumers with our “cost-effective delights” range. 

Let’s find the sweet spot together with cost-effective delights! Cut cost. Keep delight 

*Cargill Heartbeat: *1,160 consumers from Dairy Alt, Meat Alt from ~ 11,600 consumers (Categories – chocolate confectionery, bakery, ice cream, dairy alt, meat alt).