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Consumer-Led Food Product Development. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 2735840
  • Book
  • 624 Pages
  • Elsevier Science and Technology
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Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area.

Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers' food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods.

Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry.

- Introduces the factors affecting consumer food choice- Explores issues such as sensory perception, culture and ethics- Analyses methods to understand food related attitudes

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Part 1 New product development head-on: Trends, processes and perspectives: Consumer-oriented innovation in the food and personal care products sectors: Understanding consumers and using their insights in the innovation process; Changes in food retailing and their implications for new product development; Recent advances in commercial concept research for product development; Innovation strategies and trends in the global fast moving consumer goods sector: An interview with Mintel's Jo Pye; Innovation in foods and personal care products: An interview with Gail Civille; Innovation in sensory practice and education: An interview with Howard Schutz. Part 2 Hedonic scaling in new product development: Past, present and future: Hedonic measurement for product development: New methods for direct and indirect scaling; The effects of context on liking: Implications for hedonic measurements in new product development; Going beyond liking: measuring emotional and conceptual profiles to make better new products. Part 3 Consumer research methods in new product development: Consumer understanding and reaction to health claims: Insights and methodology; Pricing for new product development; Experimental auction markets for studying consumer preferences; Doing consumer research in the field; The importance of consumer involvement and implications for new product development. Part 4 Statistics and new product development: Statistical design of experiments in the 21st Century and implications for consumer product testing; Data handling in cross-cultural studies: Measurement invariance; Bayesian networks for food science: Theoretical background and potential applications. Part 5 New product development in the future: New consumer trends, new science: Corporate social responsibility
does it matter to consumers? Anti-consumption: A cause for concern in the food and personal care products sectors? Genetic variation in taste and odour perception: An emerging science to guide new product development; Neuroimaging of sensory perception and hedonic reward; Molecular gastronomy, chefs and food innovation: An interview with Michael Frøst.
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MacFie, Hal
Dr Hal MacFie is an independent food consultant, visiting Professor at the University of Reading and editor of the journal Food Quality and Preference. He is widely respected for his work in sensory and consumer science.
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