Our client, a leading global foodservice brand needed to conduct a blind product test to assess the performance of its regular and vegan condiments compared to competitors. The brand also needed to understand key differences in product performance based on usage and whether KPIs differed between their three core markets of Spain, the Netherlands, and the UK to inform its future product development and launch strategy.
Opinium designed a phased research programme with 100 chefs participating in each of the three markets. Following the initial recruitment and profiling, respondents were sent a series of products to test within their professional kitchens. Upon completion of the product tests, telephone interviews were conducted to explore their experience using the condiment variants.
Opinium delivered KPI measures for both the vegan and regular condiment variants vs competitors for the standalone product and during use (e.g., with fries). The results outlined strength and development areas for our client’s product, particularly around product optimisation to better appeal to the preferences of the individual markets. The results of the research enabled the client to achieve its most successful ever product launch within the category.