Posted by Michael Roguly

When you’re at the store buying canned foods, you expect them to always taste the same. Peanut Butter, Jelly, Steak Sauce… you name it, if it doesn’t taste how it’s supposed to then things just are not right. The problem is that the natural ingredients that go in these products are constantly changing and evolving. For instance, often times when you buy a bag of jalapenos all will be mild except for one pepper. Accounting for that one outlier could potentially change the jalapeno butter being packaged for consumers who are expecting the same flavor.

This is a problem shared by Consumer Packaged Goods (CPG) and Food Processing companies all over the world. How to deal with the variations in ingredients? One-way to mediate this is to test the foods for various characteristics such as pungency or hotness or bitterness or sweetness. By doing this, there is the potential to get rid of the outliers or even see patterns on how the natural ingredients change or evolve through the seasons.

An enterprise Maven client thought that we could help with this age-old issue. They wanted to try and understand the seasonal variations of some crops and to find better testing methods to help deal with the variations. Maven decided to deploy an Electronic Survey to a population of Farmers, Biochemists, Food Scientists, and Food and Beverage Industry experts to help solve this problem. In less than 24 hours, the survey was complete and it offered the client new techniques and insight into how seasonal variation affects the pungency in foods.

Maven is here to solve business problems big and small. It can be a timeless problem like the one highlighted here, or simply something to help jump a small hurdle. Maven’s toolset lets you decide how to maximize your productivity.

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