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

Page One


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

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

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