Food Seasoning R&D Concept Testing

R&D Voice of Customer Validation of Performance-Driven Seasoning Concepts

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Situation

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Our client sought to explore two new technical seasoning concepts designed for protein applications to deliver functional benefits. 

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Objective

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Theo bjective was to validate development direction through qualitative insights from R&D and technical decision-makers at major protein processors and QSR operators across global regions.

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Our Work

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10EQS conducted in-depth interviews with R&D and innovation decision-makers across 4 regions to assess reactions to seasoning concepts focused on functional performance in protein processing. The research evaluated the technical relevance of benefits as well as willingness to pay a premium versus commoditized alternatives. It also assessed alignment with customer needs, identified regional differences in perceptions, informing refinement, positioning, and go-to-market strategy.

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Project team

• Ex-McKinsey Consultant with extensive food industry experience (ex-Starbucks, GT Living Foods)
• 10EQS Delivery Operations (=PMO) providing quality assurance, process management, and expert recruitment. 
• 12 industry experts

Industry experts (excerpt)

• Director, Innovation & Culinary – Major QSR Chain (UK)
• Deputy Director, R&D – International Protein Processing Company (Thailand)
• Senior New Product Development Technologist – Major Protein Processor (UK)
• Senior Food Scientist – Major Protein Processor (US)
• Menu Management Lead - Multi-national Fast-Food Chain (South Korea)

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Results

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10EQS found that Protein Processors and QSRs are focused on improving cost efficiency, operational performance, and product consistency while navigating speed-to-market and regulatory complexity. 10EQS revealed which of the two innovation platforms has stronger near-term commercial potential and defined the specific proof points, and validation steps required to unlock adoption among priority customer segments.

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