We asked 6 consumers about Forager Project. Here's what they said.
About This Research
Using Ditto's synthetic research, we recruited 6 AI personas representing target consumers.
Question 1
Jennifer Zapata, 35: "Short version: I pick cashew when it behaves like real yogurt. If it leans watery almond or sugary oat, hard pass. What pushes me to cashew over almond or oat: Creaminess - cashew usually lands thicker and spoonable without that chalky almond grit or the gummy oat gel. I want it to stand up under "
Ariya Ortega, 26: "If price same or close, I pick cashew. If cost more, no compro. Simple. Thick-creamy: Cashew feel close to real yogurt. Almond feel thin. Oat feel gummy and sweet sometimes.Taste: Cashew is mild. Almond taste like almond a lot. Oat taste like cereal milk. I do not want that in fruta.Kid test: Mi ni"
Question 2
Ryan Maciel, 39: "Short answer: not really. Those badges barely move me unless the price delta is small and the product is actually better. What decides it for me:Unit cost and taste - if the organic version is +10-15% and tastes fresher, fine. If it is a 30% halo tax, hard pass.Macros and ingredients - protein, adde"
Jennifer Zapata, 35: "Short answer: organic sometimes, non-GMO almost never. I’m not paying a sticker tax unless it changes taste, ingredient quality, or unit price in a way that actually matters. My decision stack: taste, ingredient list, protein-sugar-sodium, unit price, and how it fits our weeknight flow. The non-GMO"
Question 3
Jennifer Zapata, 35: "Short answer: taste and texture win. If it tastes like chalk or goes gloopy, I’m out, no matter how virtuous the label looks. My stack rank, from deal-breaker to nice-to-have: Taste - clean tang, not sweet-milkshake sweet. If there’s an artificial aftertaste, hard pass. Texture - spoonable and con"
Ryan Maciel, 39: "Taste first, always. If it tastes weird, it turns into expensive compost in our fridge. Texture is a close second. I want it spoonable and creamy, not gluey or watery, and it needs to hold up under granola without turning into soup. After that, I look at the numbers. Protein vs sugar matters more t"
Key Takeaways
This research reveals consumer insights about plant-based dairy.