Social Research

Observing complex realities and bridging understanding in food matters.

What constitutes ‘good food,’ like what constitutes good weather, a good spouse, or a fulfilling life, is a social, not a biological matter.” –

Sidney Mintz

Systematic Investigation

Focus on Human Behaviour and Society

Post-humanists Approaches

Understanding Social Phenomena

Identifying Patterns and Relationships

Informing Policy and Practice

Quantitative and Qualitative Methods

Interdisciplinary Research

Understanding Food as a Broad Phenomenon

Delivering comprehensive social research on food-related issues.
We provide end-to-end social research on food matters by employing both traditional and modern research methods, including interviews, data and document analysis, and online ethnography. Learn more about methodologies and techniques here.

Food Topics

+ Food history

+ Food systems

+ Food and heritage

+ Food and health

+ Food and gastronomy

+ Food security

+ New trends and food consumption

Get in touch

On-demand

We are delighted to customise our research to suit your unique requirements. Here are some ways we can assist you:

+ Developing your idea
+ Conceptualising your service or product
+ Enhancing performance delivery
+ Conducting impact analysis

Please feel free to reach

out to us for a discussion.

New Product or Service

Creating Solutions for Every Audience

Whether your initiative is part of the food industry, health and wellness sector, or another field, our new research services for products and services related to food encompass a variety of strategies designed to uncover valuable insights and encourage innovation.

Equality and Inclusion in Food

This process entails assisting you with research, design, and the development of new products or services that address various needs.

By recognising the distinct requirements of each category, we can develop innovative solutions that appeal to a wide array of consumers such as:

+ Ethical or religious beliefs

+ Age considerations

+ Medical conditions

+ Lifestyle preferences

Embracing Culinary Diversity through Innovative Development

This process is designed to help you research, design, and develop creative products or services that honor the vibrant diversity of food.

We connect your initiative to the foundations of local food heritage alongside regional and global culinary traditions. Our key areas of focus include:

+ Mediterranean (Western, Middle, and Eastern cuisines)

+ Latin American (North, Caribbean, and South cuisines)

+ International or global cuisine

+ Fusion (e.g., Peruvian-Japanese; Argentinian-Italian)

Committing with Sustainable Food

We are dedicated to helping our clients reduce their food footprint by promoting sustainable and healthy habits for everyone.

This process includes conducting research and designing services focused on:

+ Decreasing the consumption of animal products

+ Using local and seasonal resources

Market Segmentation

Transitioning from a broad target market to smaller, more manageable groups of consumers with shared characteristics, behaviours, or needs is essential. This process enables your business to customise marketing strategies and offerings to satisfy the unique demands of each segment.

Tracking Experience

Talior developed methods and techniques aimed at gaining insights into how effectively your company's products or services meet or surpass customer expectations. This research includes surveys, focus groups, interviews, and feedback forms, all of which yield valuable data regarding customer experiences.

Impact Analysis

We evaluate the outcomes of implemented strategies or programmes to enhance sustainable food systems. Our team conducts thorough assessments to understand the effectiveness of interventions, measure tangible benefits, and identify areas for improvement. By analysing data and generating insightful reports, we help you make informed decisions that align with your sustainability goals. We ensure that every step you take leads towards a more resilient and equitable food future.