Consumer-Led Food Product Development. Cet article n’est pas disponible.Consumer-Led Food Product Development

No matter how innovative or technologically advanced a new or reformulated food product may be, it will only be a success if it gains widespread consumer acceptance. Ensuring that food product development strategies are consumer-led, therefore, is of importance to the food industry. Edited by an expert in the field, this book reviews current state-of-art methods in this area.

Key Features: introduces the factors affecting consumer food choice; explores issues such as sensory perception, culture and ethics; analyses methods to understand food related attitudes; addresses a wide variety of methods used for consumer-led product development; an essential reference for product developers in the food industry

Contents: Part 1 Understanding consumer food choice and acceptance: Integrating consumer responses to food products; Sensory perception as a basis of food acceptance and consumption; How does culture affect choice of foods? Psychobiological mechanisms in food choice; How do risk beliefs and ethics affect food choice? Consumer attitudes to food innovation and technology. Part 2 Determining consumers food-related attitudes for food product development: Methods to understand consumer attitudes and motivations and the effective use of these methods for food product development; Using means-end chains to understand food consumers knowledge structures; Consumer attitude measures and food product development; Measuring consumer expectations to improve food product development; Boredom and the reasons why some new food products fail; SensoEmotional optimisation of food products and brands. Part 3 Methods for consumer-led food product development: Sensory research and consumer-led food product development; Opportunity identification in new product development and innovation in food product development; Consumer-driven concept development and innovation in food product development; Consumer testing of food products using children; The use of just about right (JAR) scales in food product development and reformulation; Conducting difference testing and preference trials properly for food product development; Thurstonian probabilistic approaches to new food product development; Using auctions to estimate prices and value of food products; The use of partial least squares methods in new food product development; Case study of consumer-oriented food product development: reduced-calorie foods.

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.