@article{childs_thompson_lillard_berry_drake_2008, title={Consumer perception of whey and soy protein in meal replacement products}, volume={23}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2008.00158.x}, abstractNote={ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18–35 years). Relative importance of product attributes was determined through a realistic trade‐off scenario. Utility scores were extracted and rescaled by the zero‐centered differences method, and two‐way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low‐fat/fat‐free, calcium, all‐natural, protein, vitamin/mineral, heart health and muscle‐building claims. Exercisers viewed muscle‐building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs.}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Childs, Jessica L. and Thompson, Jacob L. and Lillard, John S. and Berry, Tristan K. and Drake, Maryanne}, year={2008}, month={Jun}, pages={320–339} }
 @article{thompson_gerard_drake_2007, title={Chocolate milk and the Hispanic consumer}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00559.x}, abstractNote={ABSTRACT:  The U.S. Hispanic population is increasing, and purchasing power of this group is also increasing. Little is known about the attitudes and preferences of Hispanic adults or children toward chocolate milk. The objective of this study was to understand Hispanic consumer attitudes and preferences for chocolate milk. Focus groups with Hispanic adults (> 18 y, 3 groups, n= 31) and children (10 to 14 y, 6 groups, n= 29) were conducted to gain qualitative insight into perceptions and consumption trends. Using focus group results and descriptive analysis profiles of chocolate milks, 5 representative chocolate milks were selected for quantitative consumer testing. Milks were evaluated for overall liking and other attributes by Hispanic adults (n= 79), Caucasian adults (n= 91), and Hispanic children (n= 45). Analysis of variance and internal and external preference mapping were conducted to characterize differences among treatments and ethnic groups. Chocolate milks were differentiated by descriptive analysis (P < 0.001) in visual, flavor, and mouthfeel attributes. Hispanic children (n= 45) rated all chocolate milks higher in liking than Hispanic or Caucasian adults, and documented significant differences in liking for milks evaluated (P < 0.05). Caucasians adults were generally more discriminatory in liking of chocolate milks than Hispanic adults, but consistent ethnic differences were observed only for chocolate flavor liking where Hispanics assigned higher chocolate flavor liking scores to milks compared to Caucasians. Three consumer clusters were identified and the drivers for these clusters were largely consistent with previous chocolate milk consumer studies in that many of the same key drivers of liking for chocolate milk were identified. The results indicated that these consumer clusters were not defined exclusively by ethnicity.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Thompson, J. L. and Gerard, P. D. and Drake, M. A.}, year={2007}, pages={S666–S675} }
 @article{thompson_lopetcharat_drake_2007, title={Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States}, volume={90}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0313}, abstractNote={The drinkable yogurt marketplace is a competitive and growing category in the dairy industry. Understanding sensory differences is critical for understanding the product, and ultimately, consumer preference. The objective of this study was to identify and define the sensory characteristics of commercial drinkable yogurts and link these specific sensory attributes to consumer preferences among Caucasian, African American, and Hispanic consumers in the United States. Focus groups with each ethnic group (n = 10 for each group) were conducted to gain insights into perceptions of drinkable yogurts. A descriptive sensory language was identified to document the sensory properties (visual, flavor, and mouthfeel) of drinkable yogurts. Thirteen commercial drinkable yogurts (strawberry flavor) were subsequently evaluated by a trained sensory panel using the developed sensory language. Five representative yogurts were chosen for consumer testing by each ethnic group (minimum of 75 consumers per group). Both internal and external preference mapping was conducted to identify key drivers of liking. Drinkable yogurts were differentiated by descriptive analysis in visual, flavor, and mouthfeel attributes. Variability was observed in consumer acceptability across the 3 ethnic groups, but these differences were small compared with differences observed among 3 identified consumer preference clusters regardless of ethnicity. Key drivers for all 3 clusters were natural strawberry flavor/aroma and sweet taste. The influence of intensity changes in these 3 drivers along with the presence or absence of other attributes differentiated the 3 clusters. Acceptability varies widely among consumers, and drinkable yogurts with specific flavor and physical properties could be marketed to specific target market segments. The results indicate that these consumer clusters are not defined solely by ethnicity.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Thompson, J. L. and Lopetcharat, K. and Drake, M. A.}, year={2007}, month={Nov}, pages={4974–4987} }
 @article{thompson_drake_lopetcharat_yates_2004, title={Preference mapping of commercial chocolate milks}, volume={69}, DOI={10.1111/j.1365-2621.2004.tb09958.x}, abstractNote={ABSTRACT:  The dairy beverage market is a competitive and growing category in the food industry. Within this arena, chocolate milks vary widely in flavor, color, and viscosity. Understanding what sensory properties drive consumer liking is critical for maximum market share. This study was conducted to identify and define sensory characteristics of commercial chocolate milks and to link these differences to consumer preferences through the application of internal and external preference mapping. A sensory language was identified to document the sensory properties (visual, flavor, mouthfeel) of chocolate milks. Twenty‐eight commercial chocolate milks were subsequently evaluated by descriptive sensory analysis using the identified sensory language. Thirteen representative milks were chosen for consumer acceptance testing followed by internal and external preference mapping to identify key drivers. Instrumental color and viscosity measurements were also taken. Two different techniques were used for external preference mapping: cluster analysis with generalized procrustes analysis and landscape segmentation analysis. Chocolate milks were differentiated by descriptive sensory analysis (P < 0.001). Wide variability was also observed in consumer acceptability of chocolate milks (P < 0.001). Correlations were observed among descriptive and consumer, descriptive and instrumental, and instrumental and consumer results (P < 0.001). Generalized procrustes analysis revealed 2 groups of consumers with 1 nondistinguishing driver of liking: cocoa aroma. Landscape segmentation analysis confirmed and clarified generalized procrustes analysis results by identifying 3 consumer segments with 3 drivers: cocoa aroma, malty, and cooked/eggy flavors.}, number={9}, journal={Journal of Food Science}, author={Thompson, J. L. and Drake, M. A. and Lopetcharat, K. and Yates, M. D.}, year={2004}, pages={S406–413} }