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IdeaMap®
IdeaMap®
IdeaMap and IdeaMap.Net software suite for messaging & positioning optimization
IdeaMap® StyleMap® MessageMap® ChoiceMap™ Concept Optimizer™ Addressable Minds™ TrialMap™ ProductEngineer®
IdeaMap®
IdeaMap®
IdeaMap and IdeaMap.Net software suite for messaging & positioning optimization
StyleMap®
StyleMap®
StyleMap is a software suite for product design and packaging, the optimal solution for pure graphics research
MessageMap®
MessageMap®
MessageMap is a fast, powerful, scientific technology, exclusively for the healthcare and pharmaceutical industry
InnovAidOnline™
InnovAidOnline™
InnovAid is a consumer-driven concept innovation machine for product and lifestyle categories in their later lifecycle stages.
Addressable Minds™
Addressable Minds™
Increase sales effectiveness by 8-15%. How...by knowing what your target audience wants to hear and what will turn them off.
ChoiceMap™
ChoiceMap™
ChoiceMap empowers you to gain a perspective on the business landscape like never before: adjust and optimize your messaging and product features, simulate consumer response
Concept Optimizer™
Concept Optimizer™
Concept Optimizer uses advanced concept optimization techniques to combine winning elements from your completed studies.
ProductEngineer®
ProductEngineer®
ProductEngineer was created for optimizing product development, to help set your products apart from the competitors
TrialMap™
TrialMap™
TrialMap provides a proven methodology to improve jury selection


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Food News Today Video - 4/13/11

Howard Moskowitz' segment on Food News Today - a food news service for both conventional and social media that focuses on the stories and trends that matter.

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World Renowned Author, Malcolm Gladwell, Honors MJI's CEO

What Is IdeaMap.Net?
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IdeaMap.Net Interactive Demo

2010 IFT Annual Meeting and Food Expo

Chicago, IL
July 17-20, 2010

Dr. Howard Moskowitz will be making two presentations at this conference

Design of consumer preferred texture in healthy foods – challenges and rewards

Texture has long been recognized as a key sensory aspect of food. Although there is a great deal of information about the textural properties of food, there is a lack of an historical perspective on the intersection of the drivers of the science of food texture: instruments, language, consumer, and business needs. This presentation presents that historical integration, beginning with the instruments of texture, and then continuing with the language of texture and the perception of texture as psychophysicists measure it.  Moving beyond history and integration, the paper proceeds to two new opportunities. The first opportunity is the 'algebra of the consumer mind', specifically the mental economics of texture. Just how much is a person willing to pay for a pleasing food experience caused by texture -- And are there texture-oriented people willing to pay more?'   The second opportunity is using this algebra of the mind as well as psychophysical scaling to 'engineer' a new product with a desired texture?  How should developers train their minds and expand their world views to accomplish this development?  The presentation is thus both historical and prospective -- dealing with what happened and why, to what will happen and also why.

Sensory science and market research – Twins separated at birth

The presentation covers the development of these two fields in the world of food and beverage. The audience will learn how different types of professionals ended up in the two fields, how those professionals and their specific predilections affected what sensory and market research investigate, what they deliver, to whom they deliver, and why they deliver what they do.  Through personal observation of 40+ years, the audience will learn where the successes have been greatest, where the problems have been most vexing, and where tomorrow’s biggest opportunities lie.

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Events


IFT Wellness (March 2014)
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Consumer Behavior and Food Science Innovations (March 2014)
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