Consumer research

Consumer research is a broad area, in which observational research is becoming more and more popular. It covers anything from unobtrusive naturalistic observations in shops to advanced multimodal lab studies, and from sensory research to marketing studies. A wide range of solutions is available, from handheld observation systems and portable labs to observation labs and custom labs. At the core of every lab solution is The Observer® XT

Observe behavior on-site or in an observation lab

Researchers might need to follow their subjects while they choose items in a store. Then they can code behavior with Pocket Observer and use eye tracking to follow the gaze of the participant. But researchers might also choose to work in an observation lab.

Facial expression analysis

In a Noldus lab you can integrate video, eye tracking, and physiological data, and you can assess emotions with FaceReader™. FaceReader offers you the possibility to analyze and report about participant responses to commercials or advertisements. By adding the Project Analysis Module to the basic FaceReader, you get a full-scale emotion analysis solution.   

TrackLab

What is TrackLab?

You can use TrackLab to complete insight into the movement of customers in your retail environment. TrackLab is the new tool for recognition and analysis of spatial behavior and the design of interactive systems. In general, you can use it to measure and analyze customer traffic throughout your shop. Read more about this integrated system for intelligent track analysis.

Restaurant of the Future

An interesting example of a living lab in which consumer research projects are carried out is the Restaurant of the Future. Together with our project partners, we created a facility for studying every aspect of food choice and eating.

Restaurant of the Future
Observe consumer behavior. Camera set-up can be adjusted to satisfy nearly any research requirements.
Restaurant of the Future recordings
The Restaurant of the Future is a company restaurant with cameras installed for unobtrusive observations.

Consulting services

You can also rely on our behavioral consultants who provide high quality service putting your research  and results central. They are very knowledgeable, experienced, and ready to assist you. Think about coding your video material, observational services, or other consulting services. Read more about consumer behavior consulting services. You can also contact us for training courses or rental services.   

Webinar Understanding Consumer Behavior

Understanding Consumer Behavior by Leanne Loijens

Interesting publications 

  • Andersen, B.V.; Hyldig, G. (2015). Consumers’ view on determinants to food satisfaction. A qualitative approach. Appetite, 95, 9-16.
  • Danner, L.; Sidorkina, L.; Joechl, M.; Duerrschmid. Make a face! Implicit and explicit measurement of facial expressions elicited by orange juices using face reading technology. Food Quality and Preference, doi:10.1016/j.foodqual.2013.01.004
  • Edelson, L.R.; Mokdad, C.; Martin, N. (2016). Prompts to eat novel and familiar fruits and vegetables in families with 1-3 year-old children: Relationships with food acceptance and intake. Appetite, 99, 138-148.
  • Forde, C.G.; Kuijk, N. van; Thaler, T.; Graaf, C. de; Martin, N. (2012) (article in press) Oral processing characteristics of solid savoury meal components, and relationship with food composition, sensory attributes and expected satiation, Appetite.
  • Garcia-Burgos, D.; Zamora, M.C. (2013). Facial affective reactions to bitter-tasting foods and body mass indez in adults. Appetite71, 178-186.
  • He, W.; Boesveldt, S.; Graaf, C. de; Wijk, R.A. de (2012). Behavioural and physiological responses to two food odours. Appetite, 59 (2), 628.
  • He, W.; Boesveldt, S.; Graaf, K. de; Wijk, R.A. de (2012). The effect of positive and negative food odours on human behavioural and physiological responses. Proceedings of the 5th European Conference on Sensory and Consumer Research, OP-1.
  • Mennella, J.A.; Forestell, C.A.; Morgan, L.K.; Beauchamp, G.K. (2009). Early milk feeding taste acceptance and liking during infancy. The American Jounal of Clinical Nutrician, 782- 786.
  • Mozuriene, E.; Bartkiene, E.; Juodeikiene, G.; Zadeike, D.; Basinskiene, L.; Maruska, A.; Stankevicius, M.; Ragazinskiene, O.; Damasius, J.; Cizeikiene, D. (2016). The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality and acceptability of unripened curd cheese. LWT - Food Science and Technology, 69, 161-168.
  • Wanders, A.J.; Jonathan, M.C.; Borne, van den, J.G.C.; Mars, M. Schols, H.A.; Feskens, E.J.M.; Graaf, de C. (2013). The effects of bulking, viscous and gel-forming dietary fibres on satiation. British Journal of Nutrition, 109, 1330-1337.
  • Wendin, K.; Allesen-Holm, B.H.; Bredie, W.L.P. (2011). Do facial reactions add new dimensions to measuring sensory responses to basic tastes? Food Quality and Preference, doi:10.1016/j.foodqual.2011.01.002
  • Wijk, de, R.A.; Kooijman, V.; Verhoeven, R.; Holthuyzen, N.; Graaf, de, C. (2012). Autonomic nervous system responses on and facial expressions ot the sight, smell, and taste of liked and disliked foods. Food Quality and Preference, 26 (2), 196-203.
  • Wilfinger, D.; Weiss, A.; Tscheligi, M. (2009). Exploring shopping information and navigation strategies with a mobile device. Proceedings of the 11th International Conference on Human-Computer Interaction with Mobile Devices and Services (Bonn, Germany, 15-18 September 2009).
  • Zeinstra, G.G.; Koelen, M.A., Colindres, D.; Kok, F.J.; Graag, C. de (2009). Facial expressions in school-aged children are a good indicator of 'dislikes', but not of 'likes'. Food quality and preference, 20, pp.620-624.


Blog posts on consumer behavior research