Tag: Consumer preference

According to a 2016 survey by AYTM, 57% of respondents named orange juice as one of their favorite juice flavors, compared to only 37% who favored apple juice. While a matter of personal taste, this statistical lean toward orange juice reveals a deeper story involving sensory appeal, historical context, aggressive marketing, and nutritional perception that helps explain why people like orange juice better than apple juice.

In India's massive instant noodle market, where Maggi and Yippee command over 80% market share, the debate over which is better remains fierce. While Maggi leverages nostalgia and a loyal customer base, Yippee courts younger consumers with innovation and unique flavors. This article breaks down the key differences to help you decide which is good, Maggi or Yippee, for your next quick meal.

Food companies routinely use sensory panels and advanced instruments to evaluate texture, as studies show it is a key driver of consumer preferences and purchase decisions. So, how do we determine the texture of food? The process involves both human perception and objective, mechanical measurement.

Food sensory analysis, a scientific discipline that systematically measures and analyzes human responses to food, is the key to understanding how we experience the food we eat. Far more than just taste, it's a symphony of signals that shapes our preferences and decisions, influencing everything from product development to quality control.

The shell color of an egg, whether white or brown, has no bearing on its nutritional value or taste; the difference is purely cosmetic. In many parts of the world, especially North America, white eggs are the standard due to a complex interplay of commercial economics, historical preferences, and marketing. Understanding **why are white eggs more popular?** requires cracking open the myths surrounding egg color.