In order to provide an in-depth answer regarding this subject, the course of research may be divided into a number of stages: In the first stage, it is advisable to test the product and concept through a qualitative study which includes culinary focus groups using the Kitchen Connect methodology. This type of research simulates home usage of a product using home kitchen stations designed especially for such research purposes. Use of the product in the kitchen makes possible observation of study participants and identification of a product's weaknesses. At the end of the trial usage process, an in-depth discussion is conducted with professional moderators in order to understand the sensory insights that emerge from the product. In the second stage, after the product is improved in line with recommendations from the first stage, a home usage study for the product is recommended, serving as a qualitative study among the target audience in order to test the product under real conditions prior to launch.

When developing a new series or expanding an existing one, a set of items is desired that will cater to a maximum number of consumers and thereby increase sales. However, any additional item in the series entails a monetary investment (in development, production and marketing). Therefore, the aim is to design a series with minimum flavors at maximum reach. Under the old research approach, the solution to this matter would have been to conduct a sensory study for every optional product in the series and locate the products that most appeal to the consumer's pallet. However, this form of research failed to locate products that would be substitutes for the product (i.e., although tasty, the product targets the same audience that already buys/will buy a different product in the category). Therefore, this solution does not make it possible to locate flavors that will increase market shares. The new research approach removes this obstacle through the turf methodology, which, through advanced statistical analysis, makes it possible to locate optional flavors that will draw a maximum number of consumers to the series while considering the substitutability element. Beyond these advantages, this methodology can be applied right from the first stage of the idea for the series. In other words, an archetype for the flavor need not be developed since the study is solely concept based. However, at the end of this stage of locating flavors, product development should be pursued and the most optimal sensory appeal ensured so that consumers in fact find them tasty.

Studies show that smell has a decisive influence on the acceptance of functional products. Even if a product functions optimally yet has an unattractive smell, its acceptance will be lower and this will also be reflected in functional characteristics. For example, a floor cleaner that doubles as a roach repellent, even if it in fact manages to keep away roaches and even if it leaves a shine, cleans, and waxes floors, there is no chance a homemaker will buy it if it has a foul smell. As a result, sensory research emphasizes an examination of elements related to smell. This is manifested in smell-focused research, making it possible to test just the attractiveness of a smell among a target audience, and in home trial usage research, which makes it possible to test a product as a whole under natural home conditions among a potential audience for the product.

Most sensory research is conducted among a specific consumer audience. The norm is that studies are conducted among target audiences that make up as much as 30% of the general population. However, research can also target an audience after screening (screened down to as much as 10% of the general population), but this option affects the cost of the study and deadlines. Screening down to less than 10% of the general population is possible with particularly long deadlines but is not always worthwhile. It should be stressed that our study design process strongly emphasizes screening so that the product is in fact relevant for the target audience.

Maintaining research confidentiality is one of Analyst's cornerstones. Confidentiality is guaranteed at all research stages – from the offer to the findings report. Below are a number of examples of how research confidentiality is maintained: "Blind" studies conducted without revealing the brand name or manufacturer Preliminary screening to exclude persons employed in parallel fields (competing company) or undesirable ones (such as advertising) from the study itself. Studies are not conducted in shopping/commercial centers but through other recruitment methods that enable maximum control of the tested audience (for example, screening and location through regional coordinators). All research materials are collected on an ongoing basis to Analyst's offices where they are shredded and destroyed. However, it should be recalled that in any quantitative test involving tens and hundreds of participants, there is a risk of some exposure. We guarantee confidentiality is maintained, though it should nevertheless be recalled that a person with willful intent could infiltrate even the most secret study.

Product temperatures have a decisive impact on sensory acceptance. Products change their sensory nature as a result of temperature changes. This is manifested in changes in texture, taste, smell and at times also in appearance. Analyst operates a logistics system designed to ensure product transport under optimal heating or cooling conditions (after consulting with the client) and product storage prior to and during the study. The aim is to present the product under the most suitable conditions possible in order to reflect its true acceptance among consumers.

One of Analyst's leading principles is to provide a complete solution to its clients. This is also manifested in full research accompaniment from the research question to implementation of findings and recommendations. Analyst's clients benefit from personal treatment, a research design most suitable for their goals, research implementation under optimal conditions, and an analysis and explanation of results. Each study is summarized in a report detailing the entire course of research and includes recommendations for implementation. Analyst's research team accompanies its client and meets with them in small or large forums of management members for any need that may arise, even in the final stages of presenting findings, and is available to provide consultation even after the conclusion of the study itself.

There is no doubt that in an ideal world without budget or time limitations, it would be desirable to have any change made in a plant tested in a quantitative-consumer research which would predict how the change would impact on the market and sales. However, everyone knows reality is different, and there are in fact companies that opt not to test their products at all for cost considerations. At Analyst, we aim to find a creative research solution in any area for all budgets. This is manifested in the fact that we design the most suitable research solution while ensuring professional ethics. We believe that any change to a product must be tested, but this does not require a quantitative test on hundreds of consumers and the overblown research expenses this entails. When a plant conducts changes to a production line under raw materials/supplier/production line machine constraints and does not want consumers to notice the difference, we recommend setting up an internal tasting team for quality control purposes. Team setup entails a one-time cost, in return for which the plan is assigned a team that provides an answer to specific sensory related questions that come up in the production process. When a plan cannot set up an internal team, this can be substituted by an expert team from Analyst. However, if the changes made to the product are for enhancement purposes, a consumer study is necessary in order to assess the new product's sensory acceptance. In such cases, it is advisable to conduct quantitative taste research, and the type of study and course of research will be customized.

Analyst conducts sensory research among children in a number of age groups on a regular ongoing basis. The study itself is adapted to the children's cognitive abilities: Sensory research are conducted among infants, with observation or home usage and an understanding of the child's reaction through the mother. Sensory research may also be conducted among children ages 4-5 through personal interviews in order to understand a preference for one of two alternatives or between two competing ones. Children ages 6-8 participate in slightly more complex sensory research, but also in personal interviews. They understand basic sensory terms such as sweet, sour, bitter, salty, hard, soft and more. Children ages 9-12 have a slightly greater understanding and can even fill out a self-questionnaire. The wording of questions, type of question, types of scales and other parameters are all specifically tailored to research among children with respect to the type of product at hand. Studies for children are conducted through a special team from Analyst which is trained for research of this type among the unique target audience of children.