Certain flavours, such as ginger or mint, appeal to older consumers more than younger ones, and should be considered along with texture when targetting seniors in new product development (NPD).
Mood is often assessed in nutrition research but it is ‘hard to define’ and ‘inherently subjective’, according to the researchers behind a review of mood-measuring methodology.
Consumers are looking for foods and drinks that influence how they feel, whether that’s a drink that helps them sleep, or an indulgent ice cream. Mintel’s global food science analyst Laura Jones explains.