This paper discusses consumer-based Product evaluations to identify op
timal product formulations for a ready to eat cereal. The paper traces
the approach from the set-up of the problem, through the experimental
design, and finally to consumer (and expert) evaluation and optimizat
ion. Of key importance is that the consumer evaluates both sensory and
hedonic attributes in the same session, and that the data generate a
powerful, integrated database for product development and quality main
tenance, within sensory and cost constraints. (C) 1997 Published by El
sevier Science Ltd.