Sensory Evaluation & Product Optimisation Using Sensory Evaluation to Strengthen a 10-Variant Beverage Portfolio
Client
An established beverage industry player approached Thinking Forks to assess a beverage portfolio of 10 flavour variants spanning carbonated fruit drinks, flavoured sodas and energy drinks.
The Challenge
The objective went beyond identifying consumer favourites. The client wanted to understand how each beverage variant performed, whether its flavour identity matched consumer expectations, and where opportunities existed to strengthen differentiation and competitiveness.
Our Approach
Thinking Forks adopted a three-pronged approach combining market intelligence, consumer research and expert sensory evaluation.
Market Scan & Trends Mapping: Assessed category growth, pricing, competitive activity and emerging market opportunities.
Consumer Sensory Study: Evaluated each variant with 30 respondents, using a 10-point hedonic scale to assess overall liking, purchase intent, preference ranking and blind flavour identification.
Expert Sensory Assessment: An in-house expert panel evaluated flavour compatibility, balance, aroma, carbonation and aftertaste.
Key Insights
The assessment revealed an important distinction between consumer liking and flavour recognition.
While several beverages recorded encouraging liking scores, blind testing highlighted gaps in flavour identity. For instance, 63.3% of respondents identified the Raw Mango drink as Green Apple, while only 10% recognised it as Raw Mango.
Other variants also revealed mismatches between intended and perceived flavour profiles. The sensory assessment helped identify specific gaps in sweetness, flavour expression, aroma and aftertaste.
Recommendations & Product Optimisation
Based on the findings, Thinking Forks developed variant-specific recommendations:
Raw Mango: Strengthen the authentic Kaccha Aam flavour character.
Wild Berry: Improve differentiation from Grape.
Blueberry & Peach: Rebuild flavour and aroma expression.
Lemon Mojito: Enhance lemon-mint intensity.
Acai & Mixed Berry: Improve flavour authenticity and persistence.
The Value Delivered
The integrated assessment gave the client a clearer understanding of beverage product portfolio performance, consumer perception and opportunities for product improvement.
By combining sensory science with market intelligence, Thinking Forks translated consumer feedback into actionable product development and flavour optimisation directions.
The takeaway: Knowing that consumers like a product is only the beginning. Understanding what they actually experience is what helps brands improve it.
Looking to Strengthen Your Beverage Portfolio?
Thinking Forks combines consumer sensory testing, flavour evaluation and market intelligence to help food and beverage brands benchmark products, identify sensory gaps and optimise formulations.
