Delicious, what standard considerations?

Delicious food is the most important prerequisite factor for selling food, and its importance is much more important than the concept of “healthy” and “green” that many companies sell. "Eat" is already important enough to say no more because it is a must! (Food advertising hawks "good food" as if talking nonsense). If a food cannot be eaten well, all other marketing efforts will be offset to zero. This is the iron law of food marketing. Whether it is Xizhilang jelly or Wang Zhihe's stinky tofu, no exception!

For the problem of good food, no company does not pay attention. However, some companies are still not enough attention, and some companies have problems with the principles and methods of grasping taste. A food company judges that a food is delicious and not tasty, and it cannot be felt like an ordinary "eating goods." The correct method should be: First, the taste should be decomposed and refined from the content and judged item by item. The second is to introduce the rule of marketing to measure. The conclusions drawn about the taste of tastes will mislead product development and production, and it will be too late to find problems and adjust them after placing them on the market.

The analysis of taste can be divided into the following elements, including taste, texture, and odor. It should also include shape, shape, and color. The taste is perceived from the tongue's taste, sweet or salty, hot or sour; the mouthfeel is felt from the tip of the teeth, this crisp, that crunch, the smooth, that kill; the smell is from the nose Some are fragrant, some are stinky, some are pungent, and others are long; the form is perceived by the mouth, and the shape and color are basically seen by the eyes. Changes and combinations of taste, texture, odor, form, shape and color can create strange and endless tastes.

The difficulty of the problem is, what is the good taste that consumers like and have marketing value? Is it fragrant, sweet, soft, refreshing, sure to be delicious and popular? Common sense tells us that things are absolutely not like this, otherwise there will be no frills that people will flock to, and people will enjoy drinking “horse urine” beer. People's tastes are like treating colors. You can't say that red is a good-looking color, and black is a ugly color. Each taste is individually taken out and its fans can be found. Products that are made from taste studies and tastes are often ineffective when placed on the market. After observation and research, I believe that the best-selling tastes must follow the following principles.

Taste is an important symbol of the category. The originator of the category must define this taste. Followers should respect this taste.

If you are the creator of a category, remember that taste is one of the most important signs of its category. You have to be creative and define this iconic taste, both to be liked by consumers and to be independent. The fun of human pursuit of delicious food lies in its bitterness and sweetness, its soft and hard crispy taste, its tens of millions of tastes, and its thousands of enjoyment. The taste of innovative categories is similar to or similar to that of other categories, and is a taboo for the creators of categories. Consumer testing often tells companies to point in the wrong direction, because ordinary consumers just like or dislike the tastes themselves, and they don’t worry about what this taste represents and can be sold or sold.

Too many new types of food and beverages on the market today are too similar in terms of taste and they dare not innovate. They are actually conservative and have not realized that taste has a strong iconic value in the category. What things taste, familiar, nondescript is not what consumers like. The more similar the taste, the less valuable there is. Otherwise, we will not have so many delicious foods like Coke, Coffee, Poria Nori, Yogurt, and Cheese, nor will there be more JDB Herbal Tea packed in cans.

A food has a food-specific signature flavor. If you are a latecomer in the category, your taste should not be overestimated or you will be considered unreliable. Differentiated efforts should be used elsewhere, with respect for taste. Pepsi is the catcher of Coca-Cola and uses Coca-Cola as a benchmark for its taste. When Wahaha's Coca-Cola was first introduced to the market, it deliberately claimed that it was the same as Coca-Cola. Followers of the category must first recognize the ancestral ancestors, and on this basis, they can fine-tune, taste a bit more soft, lighten up a little bit on a popular taste, and not be brand new, differentiating in taste means refusing consumers. Outside the door.

Products from the region to the whole country should be fine-tuned in terms of special tastes, and should be inclusive of the premise of maintaining distinctive features.

Regional specialty products are produced because of regions, and tastes have strong regional characteristics. This is the root of products and cannot be lost. However, regional products go to the whole country, and under the premise of not losing the characteristics, fine tune the special tastes to the consumers in the external regions. The unacceptable tastes were slightly weakened, and the acceptance of consumers in other regions of the country was properly accommodated to expand the consumer population.

Casual dried bean curd and other popular snack foods in Chongqing, Kadobi herbal tea popular in the country, are not sticking to the authentic, moderate fine-tuning of regional taste results.

The standards of good tastes have to be changed from time to time to serve the value of products and brands.

Advancing with the times is also suitable for food tastes. The standards for good tastes must change from time to time and serve the value of products and brands.

In the past, foods were mostly rich, fragrant, brilliant, and sweet. When natural materials could not be realized, they used a lot of food additives to create false colors and fragrances, and deceptively satisfied consumers' mouths, tongues, noses, and eyes.

Such as milk, egg yoghurt sorbet, bright color, yellow Cheng Cheng, not easy to melt, looked seductive, the result bite can pull out a long sticky! Obviously, thickener emulsifiers were added, and the feeling after the entrance was not good and it was no good for health. What consumers want is not this. What he hopes to eat is real material. Even if he eats an egg, he is more than happy. I also remembered buying a big brand of multi-layer sandwich cookies the other day, opened the package, and got a pungent smell of artificial spices. I dropped it directly into the trash.

Now that consumer income has risen and demand has escalated, the good taste they pursue is natural, not camouflaged, and healthy. No one wants to eat an additive. Now that I have seen bright colors and pungent foods, I may be overly aggressive, but at least it is certain that consumer demand for taste has escalated and stratified. Food companies should step up and change with the times.