How can preference mapping reduce food manufacturing waste?

2 How does preference mapping work?

Preference mapping involves three main steps: collecting sensory data, performing statistical analysis, and interpreting the results. The first step is to design and conduct a sensory test with a representative sample of consumers, who are asked to rate or compare different products based on their liking or preference. The second step is to use a statistical software, such as XLSTAT, SPSS, or R, to perform a preference mapping analysis, such as internal preference mapping, external preference mapping, or penalty analysis. The third step is to interpret the results of the analysis, which usually include a preference map, a product map, and a segmentation map. These maps can help you identify the most and least preferred products, the consumer segments with similar or different preferences, and the product attributes that drive or detract from consumer liking.

4 What are some challenges and limitations of preference mapping?

Preference mapping is not a perfect technique, and it has some challenges and limitations that you should be aware of. One challenge is to design and conduct a reliable and valid sensory test that captures the diversity and complexity of consumer preferences. This requires careful selection of the products, the consumers, the testing conditions, and the rating or comparison scales. Another challenge is to choose and apply the appropriate statistical analysis that suits your research objectives and data characteristics. This requires knowledge and skills in statistics, software, and data visualization. A third challenge is to interpret and communicate the results of the preference mapping analysis in a clear and meaningful way. This requires critical thinking and storytelling skills, as well as an understanding of the context and the implications of the results.

5 How can you learn more about preference mapping?

Preference mapping is a valuable technique for gaining insights into consumer preferences and improving food manufacturing performance. To learn more about preference mapping, consider consulting The Sensory Evaluation of Dairy Products, edited by Stephanie Clark, Michael Costello, MaryAnne Drake, and Floyd Bodyfelt. This book covers the principles and practices of sensory evaluation, including preference mapping. Additionally, you can use the Preference Mapping Toolbox, developed by HAL Macfie. This software allows you to perform preference mapping analysis using Excel and R. Lastly, you can join the Sensometrics Society or the Sensory and Consumer Science Division of the Institute of Food Technologists for education, networking, and recognition opportunities for preference mapping practitioners.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?