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WHY DO YOU LIKE WHAT YOU tASTE...?


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WHY DO YOU LIKE WHAT YOU tASTE...?


ONE SIZE DOES NOT FIT ALL...

Most people struggle with making food choices as they need to taste and try food first before they can decide whether they like it or not. 

TasteIndex enables customers to select unknown products based on their personal taste preference. This enables you to discover patterns in buying behavior and create personalised offers, for example, by creating delight in food pairing by matching wine and cheese without consumers tasting the real product in advance.

TasteIndex uses scientifically proven technology which enables customers to discover the best product based on their personal taste.

Background


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Background


Gastronony is defined as the science of flavour and tasting. For 25 years Professor Dr. Peter Klosse has been a pioneer in the field of taste and the first person ever to develop a scientific model determining the flavours of foods and beverages. From now on there is no reason to argue about taste anymore.

Taste or flavor?
Taste is subjective, as the subject which is tasting determines the outcomes, which is why taste is highly personal and driven by personal preference. Flavour on the other hand, according to Dr. Klosse, can be determined objectively as a product attribute, like color for example. To explain this more: we can identify colors like red, blue and green. Now please differentiate between a beautiful blue, a "fresh" green. That is personal preference. With this distinction between taste and flavour it is possible to measure and unambigusly communicate about flavour.

Flavour dimensions
Klosse's theory classifies flavour according to 3 dimensions:

  • Flavour richness
  • Contracting mouthfeel
  • Coating mouthfeel

Flavour richness defines flavour intensity, equivalent to decibel defining sound intensity. As flavour richness increases, ripe tones are likely to increase with the level of preparation.

Texture deterimes how one experiences flavor through mouthfeel. 'Coating' is a creamy, fatty texture which you will taste when eating cream, sugar or butter. In other words these substances leave a layer of fat or sugar behind. A 'contracting' mouthfeel is a bit rough and astringent, such as when eating lemon. Alternatively this leaves a dry or prickling feeling.

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NOW WHAT ?


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NOW WHAT ?


TASTE INDEX TABLET
 

Invite people

Offline / online

Invite people online or offline to answer 15 simple questions. 

 

Question people

Select

Let people choose their food preference and we can discover their taste profile.

TASTE INDEX TABLET RESULT
 

Show results

Show

Render customer insights in their personal taste profile by visualising results. And show products which best match with their taste profile.

 

With the easy to use software you create a simple and easy to use solution for costumers to finally know on forehand that they will enjoy a product for the full taste. Researched by scientist, implemented by food lovers and enjoyed by the general public. 

 

Launching Customers

 
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Contact


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Contact


The Taste Index journey has just started. For more information and a demo of our technology please contact Viktor Mirovic. For press inquiries about Taste Index please contact Gert Franke. 

 

 

Boothstraat 2a
3512 BW Utrecht
The Netherlands

KVK: 57841209

General INQUIRIES

VIKTOR MIROVIC
+31 (0)6 41 50 64 86
viktor@tasteindex.com

 

PR INQUIRIES

GERT FRANKE
+31 (0)6 41 01 00 36
gert@tasteindex.com