ResearchSucroCorp Press Release
Food Science Division Reports Advances in Satisfaction Research
A three-year study program has produced formulation guidance that measurably extends the period over which consumers report continued preference for a product.
LINCOLN COUNTY, NEB.
SucroCorp’s Food Science Division today reported results from a three-year program examining the relationship between ingredient formulation and sustained consumer preference.
The program tracked preference persistence, the length of time over which a consumer continues to select a product after first adopting it. Historically, most food products see preference decline within the first several months of household adoption. SucroCorp’s work identifies formulation characteristics associated with materially slower decline.
“Everyone in this industry knows how to make something a person likes once,” said Dr. Eleanor Whitfield-Marsh, Executive Vice President, Consumer Nutrition. “The interesting question has always been the second year.”
Findings have been translated into formulation guidance now offered to customers as part of SucroCorp’s technical service program. The company reports that products reformulated under the guidance showed an average improvement in twelve-month repeat selection across the tested categories.
A summary of the program is available as Consumer Satisfaction Research Summary (SC-RD-L17) in the corporate documents library. Detailed protocols and panel-level data are held internally.
About the Food Science Division
SucroCorp’s Food Science Division conducts sensory, formulation and consumption behavior research at the Lincoln County Consumer Research Center and at partner institutions. Its work supports customer formulation projects and the company’s Consumer Satisfaction Initiative.