Innovation

Research & Development
Consumer & Market Insights

Discover our activities in our video : 

Contact: Estelle Petit - estelle.petit@institutpaulbocuse.com

We innovate and create new methods, new products and new services.

We conduct real-life experiments and realize projects in France and Abroad (Network: Worldwide Alliance / Alumni). We realize for our clients from all Industry & Catering sectors, confidential tailor-made projects that take place all along the innovation chain.

Expertise domains: KITCHEN - PASTRY - DRINK - SERVICE

Our Offers:

 


                                                                                                                                       > Biospringer Video

The Consumer and Market Insights pole aims to better understand market trends and to provide relevant information for consumer innovation.
We provide a dynamic source of co-creativity by associating the complementary knowledge and know-how of researchers and culinary and service professionals.  

We design in situ studies : 

• Customized studies thanks to our innovative equipment.
• France & international thanks to our unique network :
  - Worldwide Alliance (leading schools in the world in hotel, restaurant, culinary management)
  - Institut Paul Bocuse (experts in cooking, baking, drinking and service; French and global skills)

Food & Lifestyle Observatory Worldwide
Local & International

• Describe a market and the diversity of practices.
• Define an innovation strategy adapted to the uses.
• Collect sources of inspiration and do international comparison.

Who ? What ? When ? How ?  

FLOW allows real-time monitoring of cooking and food practices by collecting pictures of a situation with an associated questionnaire.
For science : To compare different cultural habits.
For innovation : To describe detailed usage situations.

Modular experimental platform equipped with audio-visual recording devices

• Observe consumers' behavior
• Collect consumers' judgement and preferences
• International data with Alliance partners (Application restaurants)

Choice, Liking, Preferences, Purchase behavior, Beverage selection, Beverage – Food combination, Seasoning, Bread consumption, Special diets, Satiety, Food intake, Dynamics of consumtpion...


The Living Lab (ENoLL certified - European Network of Living Labs) enables the study of behaviors in real-life dining environments (consumers paying for their meal): dining room, restaurant, school canteen, bar/pub...

Kitchen entirely equipped with cooking ustensils and audio-visual recording devices

• Observe consumers' cooking behavior
• Collect consumers' step-by-step practices in a cooking situation
• Collect consumers' judgement

Gestures, Pratices , Behavior, Duration, Sequences...

This experimental kitchen enable evaluation and observation of non-professionals cooks' behavior and reactions in a real cooking situation.