Taste Tests of Foods Prepared With Z-Trim

Taste Tests of Foods Prepared With Z-Trim

Prepared For:� �� FiberGel Technologies, Inc.

Prepared By:�� Seth Ginsburg

Location: �� Fenton Swanger, Dallas TX

Date:�� November 18, 2003

Background

Fibergel is marketing Z-Trim, a corn-derived fat replacement, to food manufacturers and consumers. While previous research clearly has demonstrated Z-Trim�s efficacy as a fat substitute, for Z-Trim to be successful in the market it must have a benign impact on the flavors of the foods with which it is included.�

To learn whether the inclusion of Z-Trim into foods would have an effect on their taste characteristics, FiberGel conducted a research project designed to present consumers with an array of foods containing Z-Trim in order to explore its influence on flavor.

Methodology

The research consisted of a series of 2 focus groups on November 18 in Dallas Texas. Each of these focus groups consisted of 12 adults: The sample for one of the groups included older (ages 25 to 54) respondents. The sample for the other group included younger (ages 18� to 24) respondents.

Procedure

The presentation of foods for tasting was executed as though respondents were being served a meal.� In order of presentation, they were served:

A bagel with cream cheese

Two salads with different dressings

A bowl of chili

A piece of cake

A cookie

Z-Trim Taste Test Report� ��

While, in both groups, respondents were presented with a series of seven types of food to taste, the details of the procedure varied from group to group:

In the younger group, respondents were presented with single options (all containing Z-Trim), except chili, for which they sampled two bowls -- one with and one without Z-Trim.

The group of older respondents sampled two versions of each food selection. In each case one option was prepared using Z-Trim and the other option was prepared conventionally.

After respondents tasted each food option, they were asked to record their initial reactions and then they shared their evaluations with the rest of the group.

Summary of Findings

Taste Tests

Overall, foods containing Z-Trim were seen by the focus groups to be comparable to control foods in terms of flavor.

To a large degree, perceived taste differences between foods containing Z-Trim and foods without Z-Trim were attributable to factors not relevant to effects of Z-Trim (e.g., the number of beans in chili, the chocolate chips in cookies).

There were foods in which Z-Trim appeared to convey an advantage in terms of the texture of the offerings. These foods were:

- Cream Cheese

- Chili

- Chocolate Cake

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Reactions to Z-Trim

Once respondents learned about Z-Trim, they were positively impressed. They liked:

- The effect -- or lack thereof -- of Z-Trim on the taste of the food that they sampled.

- The fact that Z-Trim comes from corn.

- That they could use it in their homes for the preparation of food.

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Some of the respondents even asked for samples to take home.

Key Target Audience

The key target audience for Z-Trim would appear to be older (30+) respondents -- many of whom are on diets and/or are concerned about the fat in their diets and in the diets of their families.

Key Findings

Results of Individual Taste Tests

A.� Cream Cheese on a Bagel

Younger Group

Younger respondents were presented with bagels covered with cream cheese that had been prepared using Z-Trim.Younger respondents overwhelmingly liked the cream cheese containing Z-Trim. They commented favorably both on its flavor and texture.

�The cream cheese is great. I like the slight flavor in it.�

�I like the creaminess.�

Older Group

Older respondents tasted two cream cheese options -- labeled �X� and �Y.� X was the option containing Z-Trim. While a large proportion of the adult respondents did not detect significant differences between the two options:

�They taste the same. I could not notice a difference.�

�X tastes the same as Y.�

The Z-Trim containing option was well received.

�X is nice and creamy and not overpowering.�

�It (X) is good, light and creamy.�

B.� Caesar Dressing on Salad

Younger Group

Younger respondents were presented with a salad covered with Caesar dressing that had been prepared using Z-Trim. Opinion was divided on the Caesar dressing, but the evaluations generally were positive.

�Kinda zangy, zesty taste which is good.�

�Not too tangy and that�s good. I hate tangy Caesar.�

Older Group

Older respondents tasted two portions of salad with Caesar dressing -- labeled �K� and �V.� V was the option containing Z-Trim. While respondents were unenthusiastic about the Caesar salad recipe:

�Neither salad dressing really clinged to lettuce.�

�Both were bland.�

Respondents believed that the option containing Z-Trim had more flavor.

�Salad V has a bit more twang than salad K.�

�V has a more zesty flavor.�

C. Asian Dressing on Salad

Younger Group

Younger respondents were presented with a salad covered with Asian dressing that had been prepared using Z-Trim. Overall, younger respondents did not like the flavor of the Asian dressing -- although complaints involved the strength of the taste, not anything attributable to the inclusion of Z-Trim.

�It�s too strong. Needs another kind of food, like chicken, to compliment the taste.�

�It might be good on something else than lettuce.�

Older Group

Older respondents tasted two portions of salad with Asian dressing -- labeled �T� and �O.�� T was the option containing Z-Trim. These respondents were divided in their preference of dressing alternatives.� None of these perceived difference could be attributed to the presence of Z-Trim.

�(T is) sweet, appealing with a surprisingly good taste.�

�T has a stronger, tarter taste than �O�.�

�� O is more tangy with a milder sesame taste.�

�O has a succulent, fresh peanut taste -- more flavor.�

D. Chili

Younger Group

Younger respondents tasted two bowls of chili -- labeled �R� and �S.�� S was the option containing Z-Trim. Younger respondents were fairly evenly divided with regard to their preference of the one chili alternative over the other. Of respondents who preferred one option over the other, the differences of opinion were based on differences that did not exist -- as, except for Z-Trim, the recipes were identical.

�I liked �R� better, but both were pretty much the same.�

��R� had more onions that �S.�� I liked �S� best.�

�I like �S� too.� It�s more meaty and less beany.�

Older Group

Older respondents tasted two bowls of chili -- labeled �R� and �S.�� S was the option containing Z-Trim. S was clearly the preferred option among older respondents

�S is more mouthwatering, I can taste tomatoes better. It is easier to leave in my mouth.�

�While S could use more spices, I prefer it because it has better texture.�

�S has a good chili taste, good seasoning.� It looked homemade.�

E. Chocolate Cake

Younger Group

Young respondents were presented with a piece of chocolate cake that had been prepared using Z-Trim. Reaction to the chocolate cake was mixed. A large proportion of the respondents thought that it tasted more like a carrot or ginger cake.

��I liked the taste of ginger. There seemed to be a bit of cinnamon also. It was�� good.�

�I taste no chocolate. It has a ginger taste. I don�t really like it.�

�It was very moist.� I would have liked a bigger piece.�

Older Group

Older respondents tasted two pieces of chocolate cake -- labeled �L and �M.�� M was the option containing Z-Trim. Option M, which contained Z-Trim, was preferred -- largely because of its superior texture.

�L was good, but dry.� M was more moist.�

�M� was fluffy with a nice texture and better taste.�

�M has a fresher taste and it�s more moist.�

F. Chocolate Chip Cookie

Younger Group

Young respondents were presented with a chocolate chip cookie that had been prepared using Z-Trim. Younger respondents liked the chocolate chip cookie.

�It has a lot of chips.� It�s chewy and has a homemade taste.�

�It tastes good -- sort of moist and chewy.�

�Tastes like homemade cookies -- very chewy.� It tastes good and at the same time, it tastes healthy.�

Older Group

Older respondents tasted two chocolate chip cookie options -- labeled �H� and �P.�� P was the option containing Z-Trim. While older respondents were not particularly enthusiastic about either chocolate chip cookie option, P was seen in a relatively positive light.

�Both taste processed -- reminds me of an airline snack.�

�P doesn�t look very good, but it tastes better -- chocolate cookie wise.�

�P looks bakery bought semisweet chocolate, good texture, just bakery bought. Too many chips though.�

Reactions to Z-Trim

Reactions to Z-Trim were overwhelmingly positive.

After completing the taste tests, we explained that some of the food they had tasted contained Z-Trim. Respondents were positively impressed with the effect -- or lack thereof� --� of Z-Trim on the taste of the food that they sampled.

�Nothing we ate had that strange taste that you get with a lot of low fat foods.�

�You know how awful diet food tastes? None of this tasted like that.�

Dr. Shukla gave a detailed description of Z-Trim which was well-received by the people who took part in the study. Respondents liked the fact that Z-Trim comes from corn.

�So this is just corn? No chemicals? That�s great.�

�I think it�s great that it�s a natural product.�

Respondents also liked the fact that they could use it in their homes for the preparation of food.

�Could I use this at home? Good, because I cook a lot and this would help me make less fattening food.�

�This would be great if I could use it for frying food.�

Some of the respondents even asked for a sample to take home.

�Could I take some of this home with me?� I�d like to try it out.�

�Me too. I think that trying it out myself would be a great idea.�

Benefits of Z-Trim

There were marked difference between younger and older respondents with regard to the benefits they expected from Z-Trim.� Older consumers would seem to be a more receptive target audience than younger consumers. Because the younger respondents tended to be relatively lean, they didn�t think that they �needed� Z-Trim, although they were interested in the product and acknowledged its efficacy.

�I don�t really watch what I eat, so I don�t really need to worry about fat.�

�This would be great for people who worry about their weight.�

�My mom is always reading labels.� She would really like this.�

For older respondents -- many of whom were on diets and/or were concerned about the fat in their diets and the diets of their families -- Z-Trim promises substantial benefits.

�I worry about fat and cholesterol. This stuff would really help.�

�I read ingredients and I would be glad to see that I wasn�t getting as much fat.�

Summary � Focus Group Conclusions Regarding Taste

This research project was designed to measure respondents� abilities to detect differences in tastes of foods prepared with and without Z-Trim, for the older group, and to determine responses of younger respondents to lower fat foods containing the Z-Trim ingredient.

The younger group was almost uniformly positive to the presence of Z-Trim in their foods in terms of its qualities of not altering the foods� natural tastes.

The older group, which was challenged with two types of foods, yielded results that favored Z-Trim�s transparency of taste.

Taste/Texture tests conducted on cookie recipes

Prepared For:� �� FiberGel Technologies, Inc.

Prepared By:�� Gilbert R. Kaats, PhD

Location: �� Health and Medical Research Foundation

Date:�� October 1-15, 2003

Study 1: Prepared Toll House chocolate chip cookie recipes containing full fat and with 50% of the fat replaced with Z-Trim. 17 adults compared the two.� Surprisingly, the Z-Trim cookie was rated somewhat higher than the original recipe.

Study 2: We had a commercial baker use his recipe for conventional chocolate chip cookies and one with 25% of the butter replaced with Z-Trim. We had 150 children, K-8, eat two cookies (with and without the Z-trim substitution), rate the taste of each cookie as �bad�, �fair� or �good� and then select the cookie they liked the best.. The Z-Trim cookie was rated higher, but the difference was not statistically significant (or outside the range of error).

Study 3: Toll House chocolate chip cookies were prepared with 50% of fat replaced with Z-Trim and 50% of sugar replaced with Splenda powder and complared with a converntional high fat recipe. In a sample of 16 adults and children, no differences were found in taste ratings..

Study 4: Same as #3 but with 50% fat replaced with Z-Trim and 25% of sugar replaced with Splenda.� In sample of 16 adults and children, no differences were reported in taste or texture � 8 of 16 preferred the original recipe and 8 of 16 preferred the modified recipe. No differences were reported in texture.

Study 5: Same as #5 but with 25% fat replaced with Z-Trim and 25% of sugar replaced with Splenda. In sample of 16 adults and children, 9 of 16 subjects rated the Z-Trim modification as better, 7 of 16 rated the original recipe as better. No differences were reported in texture.