Rapid sensory & consumer testing · Austin, Texas
Know what real consumers think of your product. In two weeks.
Professional sensory and consumer testing for food and beverage brands, using a standing panel of health-conscious adults 30–65 in Austin. Led by a Ph.D. sensory scientist with 20+ years at Cargill and Tyson Foods.
Cargill · Tyson Foods · McDonald’s · Campbell’s · Jimmy Dean · Hillshire Farm · St. Jude
300+
CLT and HUT studies run per year at Cargill
20+
Years in sensory and consumer science
5
Countries of sensory programs led
1
U.S. patent in product optimization
Research firms quote $20,000 and eight weeks.
So most growing brands either guess, or wait another quarter. Both cost more than the study they skipped.
We run testing inside Alloy Personal Training facilities in Austin, drawing on a community of health-conscious adults who are already there. No facility rent, no recruitment spend — without touching the two things that make research valid: sound experimental design and expert analysis.
| Traditional firm | SenseSights | |
|---|---|---|
| Cost | $20,000–$60,000 | $3,500–$9,500 |
| Timeline | 6–8 weeks | 1–2 weeks |
| Facility fees | $5,000–$10,000 | None |
| Who runs it | Rotating PMs | The same Ph.D. scientist |
Products we test
Anything requiring minimal preparation — refrigeration and a microwave are on site.
Snack & protein bars
Functional beverages
Electrolyte candies
Powders & supplements
Yogurts & cups
Hydration & recovery
Your consumers are already in the room.
Health-conscious, active adults are a hard, expensive panel to recruit. We don’t recruit them — they show up four times a week.
Ages 30–65
The core buying demographic for better-for-you products.
Actively training
Members of a strength and personal training community — not a screener checkbox.
100 in a week
Label readers with real opinions about protein and sweeteners.
Research led by someone who has done this at scale.
Roxana Yglesias, Ph.D. led global consumer insights, sensory science, and analytics at Cargill — a team of eight across five countries, 300+ studies a year. She built the sensory standards program for McDonald’s and ran duo-trio and tetrad discrimination protocols.
At Tyson Foods she set consumer insights strategy across Jimmy Dean and Hillshire Brands on a $4.5M research budget, taking a snack line from concept through sensory optimization to launch.
That’s who designs your study and reads your data. Not a junior analyst with a template.
Her depth of experience, keen analytical skills, and ability to uncover meaningful insights consistently elevated our projects and drove impactful decisions.
Allen Whitehouse — VP Insights and Sensory, Tyson Foods
She excels at analyzing data and turning complex findings into clear, actionable insights.
Dan Boyer — Director of Insights, ALSAC / St. Jude
Let’s find out what your consumers actually think.
Twenty minutes. We’ll talk through your product and tell you honestly whether a study makes sense right now.