Taste and flavor are obviously huge factors in deciding which menu items and retail products succeed and which fail, but are seafood companies simply bypassing the potentially lucrative aspect of “mouth behavior?”
Jacqueline Beckey, owner of business, strategy and product development firm U&I Group, has been studying the mouth behavior phenomenon for decades, beginning as a young researcher at US food conglomerate Quaker Oats.
“I began to notice there were different ways people ate cold cereal,” she said, which got her thinking about why various foods were simply more “craveable” than others.
