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With 80 per cent of new products failing in the marketplace, conducting consumer testing beforehand becomes imperative, highlighting the potential for virtual reality technologies to revolutionise predictions of consumer acceptance.
The Food Experience and Sensory Testing laboratory on Massey’s Manawatū campus has been awarded $1 million by Fonterra for a three-year project investigating better methods to predict consumer responses to food products.
Software company Senspire demonstrated its all-in-one product development platform, Flavor Studio, at the Private Label Manufacturer Association event earlier this month, showing how product developers can use digital tools to launch products faster, company founder and CEO Gregory Willis told FoodNavigator-USA.
This research indicated that innocuous and noxious thermal as well as mechanical perception was shown to be diminished in lesions of HS patients, suggesting peripheral neuropathy.
Difficulty with swallowing or dysphagia is a problem, which if left untreated, could cause malnutrition and seriously affect the patient. Treatment of dysphagia depends on the underlying cause.