Added Value from a Real Choosing Situation
In Flavoria, consumer experience can be studied in the everyday setting of a lunch restaurant. The greatest added value is the consumer’s real choosing situation. A research allows us to see whether the consumer chooses the product being tested, who chooses the product, and what they think about it.
The research subjects can include, for example:
- a new food product
- packaging
- concepts
- various experiential factors
- digital services
Collaboration Through Projects
Nutrition and Food Research Center at the University of Turku, which coordinates Flavoria, is involved in several food chain development projects in which businesses can also participate.
If you are interested in project collaboration or events, network with us!
For more information about business collaboration, please contact:
Ella Koivuniemi
elmkoi@utu.fi
Commercial Collaborative Research
Commercial research is conducted in collaboration with Flavoria’s framework agreement partner, Aistila Oy.
Aistila Oy offers sensory-based consumer research and training to support the design, development, and commercialization of competitive products, services, and spaces.
Services include:
- Product testing in the lunch line and institutional kitchen
- Product testing in a multisensory simulated environment (Aistikattila)
- Product, packaging, and assortment testing in Flavoria’s café
- Sensory training
- Multisensory ideation and development days
