State-of-the art technologies

Quantifying true consumer wanting of your product (Thelometry).

Imagine you are a customer, standing in front of a shelf, figuring out which of the many product alternatives to choose. During this decision process, our subconscious brain decides which products we actually want and buy. In many cases we rationalise our choice afterwards by coming up with arguments for our decision. But how can you determine if your customer truly wants your product? At NIZO, we have developed a unique technology to quantify this consumer wanting: Thelometry.

From product quality to marketing concepts

Thelometry quantifies the consumer wanting of your products. This includes sensory aspects (taste, texture and mouthfeel) but also the entire product design including its package and marketing. Thelometry rules out socially desirable answers, by extracting the subconscious brain response. Amongst several other methods, the system uses EEG and pupil dilation response measures. The methods that will be used are validated against state-of-the-art fMRI brain scanning methods.

VOC non-invasive biomarkers of health

The analysis of volatile organic compounds (VOCs) in breath or from other sources (such as urine, faeces and saliva) gives relevant information about the impact of food on the human body. Metabolite profiling is an emerging technique that offers new possibilities in nutrition research. These analyses can be a valuable addition to challenge model studies. The sampling is non-invasive and therefore also applicable for infant populations, or populations such as fragile elderly, immunocompromised subjects or specific patient populations.

Many more technologies

At NIZO, we specialise in many more technologies, like:

  • Clinical sample preparation platform
  • Non-invasive sampling by Intellicap©
  • Challenge trial concepts
  • Analysis of food microstructure by confocal microscopy (CLSM)

Working together in consortia

  • Revolutionizing microbiota analysis straight from the small intestine for analyzing effects of diet
  • A new, more cost effective and successful way of producing (next generation) probiotics

Recent publications

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