Qualitative research on concept evaluation for Setting Custard
H. J. Heinz Research and Development have developed a custard that will set like blancmange once it has been heated and allowed to cool. Six concept statements have been developed for this product, covering a spectrum of alternative positionings. An alternative pack design was also developed for each concept. The objectives of the research reported here were to evaluate:
1. Each of the concepts to determine its potential interest and viability;
2. The acceptability of the product;
3. Likely uses for the product.
- This could also be of interest