Product testing (CLT)

Using the CLT method, we test a wide range of FMCG products that require sensory or functional evaluation:
Food products:

Confectionery: chocolate bars, pralines, sweets
Dairy products: yoghurts, cheeses, quark, milk-based desserts, ice cream
Condiments: mayonnaise, ketchup, mustard, sauces
Fats: margarine, butter, oils
Spices and flavour enhancers: stock cubes, spices
Snacks: crisps, breadsticks, crackers
Processed foods: cold cuts, fish products, pâtés
Drinks: juices, flavoured waters, fizzy drinks, coffee, tea

Cosmetics and hygiene:

Body care: shampoos, conditioners, shower gels
Deodorants and antiperspirants
Body creams and lotions
Intimate hygiene washes
Care wipes (for babies, cosmetic)
Make-up remover pads

Household chemicals:

Laundry detergents (powders, capsules, liquids)
Cleaning products (all-purpose, for the bathroom, for the kitchen)
Wash-up liquid
Fabric softeners
Air fresheners

Specialist products:

Fragrance components (for companies such as Firmenich, Givaudan)
Products for the catering industry (new recipes, semi-finished products)
Dietary supplements

The CLT method works particularly well for products requiring controlled testing conditions (temperature, method of administration, standardisation) and for products with a short shelf life that are not suitable for home testing.

CLT (Central Location Test) and HUT (Home Use Test) are the two main methods of product testing – each has its own advantages and uses:
CLT – testing under controlled conditions:

Where: In a research studio/central location
Duration: One session (15–30 mins)
Control: Full – temperature, method of serving, sequence, exposure conditions
Products: Food/drinks requiring preparation, products with a short shelf life, cosmetics for immediate evaluation
What we measure: Initial reaction, immediate sensory evaluation, comparison with competitors
Turnaround time: 1–2 weeks
When to choose: When you need a quick decision, standardised testing conditions or a comparison of multiple variants

HUT – home-use test:

Where: At the respondent’s home
Duration: Several days/weeks of use
Control: Limited – the consumer uses the product as they wish
Products: Everyday products (cosmetics, household chemicals, long-life food)
What we measure: User experience over time, acceptance in real-life conditions, ease of use
Duration: 3–6 weeks
When to choose: When the product requires prolonged use (e.g. shampoo, cream, washing powder) or you are testing functional aspects

Which method to choose?

CLT → if you are testing taste, smell, initial reaction, comparing variants or need quick results
HUT → if you are testing the user experience over time, product effectiveness or acceptance in everyday use
CLT + HUT → when you want to assess both the initial reaction and long-term acceptance

It is worth conducting product testing at several key stages of the product lifecycle:

1. Before launching a new product onto the market
Situation: You have a finished product or several variants and are planning to enter the market.
Why test: You verify whether the product has a chance of success before investing in full-scale production and distribution. You avoid the risk of launching a product that fails to meet consumer expectations.
What’s at stake: Millions of zlotys in production, marketing and distribution costs.

2. When choosing between recipe variants
Situation: The R&D team has prepared 2–4 product variants (different recipes, flavours, scents) and cannot agree on which one to choose.
Why test: You receive objective data from a representative group of consumers – you put an end to internal discussions and make a decision based on facts, not the team’s opinions.

3. Before changing the recipe of an existing product
Situation: You are planning to modify a product (reducing sugar/salt, changing ingredients, optimising costs).
Why test: You check whether consumers will accept the new version, whether the change will reduce satisfaction, and whether loyal customers will be put off by the new taste/smell/texture.
Risk: You will lose existing customers if the change is poorly received.

4. When testing product innovation
Situation: You are introducing a new product concept, a new category or an unusual combination of ingredients/features.
Why test: You are verifying acceptance of the innovation – are consumers ready for something new, do they understand the benefits, and is it not ‘too far’ from their expectations?

5. When you want to check your position against the competition
Situation: Your product is on the market, but you don’t know how it fares in direct competition with the category leader or new competitors.
Why conduct the test: You identify strengths (what to highlight in your marketing) and weaknesses (what to improve in the recipe), and you obtain a benchmark for your product strategy.

6. Before scaling up production or entering new channels
Situation: You have a product operating in a single channel (e.g. catering, local sales) and are planning to move into retail or export.
Why test: You check whether the product will work in a new context (e.g. in retail packaging, in a new region) and whether it requires adaptation.

7. After receiving negative feedback from the market
Situation: Sales are falling, you’re receiving negative reviews, and the competition is gaining ground.
Why test: You diagnose the problem – is it a matter of the product (taste, quality), packaging, price or communication? The test shows what needs fixing.
When might it be too late to test?

The product is already in full distribution without prior verification
Investment in the production line has already been made
Contracts with retailers have been signed with no room for changes

The best time: When you still have room for adjustments – after the R&D phase, before full production and distribution.