Evaluation in situ

Evaluation in situ


Performances analysis of a product on the market:

Product comparaison VS market competition, Technical & Sensory performances, Arguments

You want better understand the habits, the uses and professionals expectations on your products, equipment and utensils (vs competition).
We evaluate your product with our professionals network within culinary applications (starter, main dish, dessert, drink)

Project Example


Exemple Crèmes végétales

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  • Altered taste Symposium
    A Symposium on altered taste organised by three partners : Flinders University (AU), Newcastle University (UK) and the Institut Paul Bocuse Research Center.

Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

Contact

Bénédicte Simon
Sales & Marketing Manager Research Center
Send an email
+33 (0)4 26 20 71 85

Contact

Estelle Petit
Tel: +33 (0)4 72 18 54 60
> Send an e-mail

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