Post by sakibkhan51 on Feb 28, 2024 5:17:40 GMT -5
One of the main sectors in which neuromarketing is exploited is the commercial sector . In fact, in stores, various techniques are used to understand how the placement and visibility of the product influences the choice. Not only; since there are other sectors in which it is often used: In branding , to evaluate the consumer's emotional reaction in relation to a specific company product. In advertising , to determine how the consumer reacts to the video presentation of a product. In digital (online experiences) to examine how a website influences the visitor's emotions, (on social networks) to share a brand making it increasingly captivating. In design , to evaluate how consumers react to particular products and innovations.
Neuromarketing and the food sector Many neuromarketing research conducted in recent years has made it possible to understand the role of communication in guiding consumer choices. Focusing in particular on the food sector , there are many studies Morocco Phone Number that demonstrate how communication can even contribute to changing the perception of the taste of products. There have been many developments in this field in recent years. Various disciplines have arisen, such as the so-called neurogastrophysics (the union between neuromarketing and gastrophysics) which aims to analyze the emotional reaction caused by external stimuli to taste. In fact, in the food sector, the consumption experience often involves a stimulation that goes beyond the flavor of the product.
There is usually also tactile stimulation . It happens when you touch a package to open it or when you pick up a fork. There is also almost always a visual stimulation , if you think about the appearance of the product and/or the plating. But also of an auditory nature , if we think of the sound of opening a package or the sound produced by chewing. The applications of neuromarketing to the food sector therefore allow us to understand how different elements can impact the perception of flavor and quality. Among the various elements there are: music, the shape of the products, the colors, their presentation or their price. And this is why players in the food universe and in particular in the restaurant sector can leverage customer emotions through neuromarketing. In this way, 360° sensorial tasting experiences could be created . Best practices for the use of neuromarketing in the food sector (catering)
Neuromarketing and the food sector Many neuromarketing research conducted in recent years has made it possible to understand the role of communication in guiding consumer choices. Focusing in particular on the food sector , there are many studies Morocco Phone Number that demonstrate how communication can even contribute to changing the perception of the taste of products. There have been many developments in this field in recent years. Various disciplines have arisen, such as the so-called neurogastrophysics (the union between neuromarketing and gastrophysics) which aims to analyze the emotional reaction caused by external stimuli to taste. In fact, in the food sector, the consumption experience often involves a stimulation that goes beyond the flavor of the product.
There is usually also tactile stimulation . It happens when you touch a package to open it or when you pick up a fork. There is also almost always a visual stimulation , if you think about the appearance of the product and/or the plating. But also of an auditory nature , if we think of the sound of opening a package or the sound produced by chewing. The applications of neuromarketing to the food sector therefore allow us to understand how different elements can impact the perception of flavor and quality. Among the various elements there are: music, the shape of the products, the colors, their presentation or their price. And this is why players in the food universe and in particular in the restaurant sector can leverage customer emotions through neuromarketing. In this way, 360° sensorial tasting experiences could be created . Best practices for the use of neuromarketing in the food sector (catering)