Index page for: Consumer led food product development

Table of Contents PART 1 UNDERSTANDING CONSUMER FOOD CHOICE AND ACCEPTANCEIntegrating consumer responses to food productsH L Meiselman, Natwick Soldier Center, USAIntroduction. Focus on the product. Focus on the person. Focus on social, economical and physical context. Conclusions and future trends. References.Sensory perception as a basis of food acceptance and consumptionH Tuorila, University of Helsinki, FinlandIntroduction. The sensory system. Prediction of consumption from sensory-affective responses. Individual factors modulating responses and consumption. When sensory perceptions are ignored. Future trends. Sources of further information and advice. References.How does culture affect choice of foods?P Rozin, University of Pennsylvania, USAFood and culture in historical perspective. The ways culture affects food and food in life. The big sense of culture and its relation to food and eating. Culture and acquisition of food preferences. Some examples of specific issues in product marketing and development in a cultural context. Looking at a cultural comparison: the food world of French and Americans. Understanding cultural dimensions in food choice for food product development. Future trends. Sources of further information and advice. References.Psychobiological mechanisms in food choiceM Yeomans, University of Sussex, UKThe importance of understanding psychobiological mechanisms in food choice. Need-states and hedonic rewards in eating. Psychobiological influence on acquisition and expression of food preferences. Motivational influences on food preferences. Motivational influences on food choice. Motivational influences on food intake. Understanding psychobiological mechanisms in food choice for food product development. Future trends. Sources of further information and advice. References.How do risk beliefs and ethics affect food choice?A Saba, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, ItalyIntroduction. Consumer risk perception and food choice. Ethical concerns associated to foods and agriculture technologies. Future trends. Implications for the new product development. Sources of further information and advice. References.Consumer attitudes to food innovation and technologyM Siegrist, University of Zurich, SwitzerlandIntroduction. Methods and models for analysing consumer attitudes to food innovation and technology. Outline of consumer attitudes to food innovation and technology. Understanding consumer choice. Understanding consumer attitudes to innovation and technology for food product development. Future trends. Sources of further information and advice. References.PART 2 DETERMINING CONSUMERS' FOOD-RELATED ATTITUDES FOR FOOD PRODUCT DEVELOPMENTMethods to understand consumer attitudes and motivations and the effective use of these methods for food product developmentD Buck, Product Perceptions Ltd, UKIntroduction. Qualitative methods. Quantitative methods. Qualitative vs quantitative: are they really in competition? Future trends. References/Sources of further information.Using means-end chains to understand food consumers' knowledge structuresA Krystallis, Agriculture University of Athens, GreeceIntroduction. Conceptual model of MEC analysis theory. The 'laddering' interviewing technique. MEC consumer research and new product development. Past and future trends in MEC-related research. Sources of further information. Case study. References.Consumer attitude measures and food product developmentK Bruns? and K G Grunert, Aarhus School of Business, DenmarkIntroduction. The means-end chain approach. The food-related lifestyle approach. General discussion - the issue of consumer-led food product development. Sources of further information and advice. References. Appendix.Measuring consumer expectations to improve food product developmentA V Cardello, US Army Natwick Soldier Center, USAIntroduction. expectations in psychology and consumer behaviour. Basic elements of conducting research on consumer expectations. Current issues and future trends. Sources of further information and advice. References.Boredom and the reasons why some new food products failE P K?ster and J Mojet, Wageningen University, The NetherlandsIntroduction. Product boredom. Slowly rising aversion. Future trends. Sources of further information and advice. References.SensoEmotional optimisation of food products and brandsD Thomson, University of Reading, UKUsing sensory characteristics to build brands. SensoEmotional optimisation in brand and product development. The SensoEmotional profiling. Commercial applications. Sources of further information and advice. References.PART 3 METHODS FOR CONSUMER-LED FOOD PRODUCT DEVELOPMENTSensory research and consumer-led food product developmentH Stone and J L Sidel, Tragon Corporation, USAIntroduction. The product development process. Sensory's role in product development. Sensory evaluation. Applications - opportunities. Conclusions. References.Opportunity identification in new product development and innovation in food product developmentE van Kleef and H C M van Trijp, Wageningen University, The NetherlandsIntroduction. A typology of consumer research for opportunity identification. Opportunity identification: some concerns and limitations of supporting methodologies. Goldenberg's innovation template approach. Conclusions. Sources of further information and advice. References.Consumer-driven concept development and innovation in food product developmentH Moskowitz, Moskowitz Jacobs Inc, USAChapter summary. Importance if concepts as blueprints for product design. The need for faster and better concept design and innovation. Systematic exploration of concepts by experimental design. Consumer research venues and the internet. Creating a product-concept 'innovation machine' through mixing/matching. Sourcebooks for concept ideas: InnovAidOnlineTM.Net and It! ? databases. Going beyond product features in determiners of consumer choice - the It! ? databases. Conclusions. References.Consumer testing of food products using childrenR Popper and J J Kroll, Peryam & Kroll, USAIntroduction. Sensory perception: sensitivity and perceived intensity. The origin of food preferences. Difference between children and adults in food preferences. Research methods for testing children. Hedonic scaling with children. Hedonic scale structure. Hedonic testing with pre-school age children. Use of intensity and just-about-right scales. Future trends. Sources of further information and advice. References.The use of just about right (JAR) scales in food product development and reformulationL Rothman, Kraft, USAIntroduction to JAR scales. Defining JAR scales. JAR scale construction. Controversies. Appropriate uses of JAR scales. Analysis and interpretation of JAR scales. Introduction to penalty analysis. Alternatives to just about right scales. Future trends. Sources of further information and advice. References.Conducting difference testing and preference trials properly for food product developmentM O'Mahony, University of California Davis, USAIntroduction: the role of difference and preference testing. Difference tests. Preference tests. How do we interact with the consumers? Sources of further information and advice. References.Thurstonian probabilistic approaches to new food product developmentJ F Delwiche, The Ohio State University, USAIntroduction. Probabilistic models. Future trends. References.Using auctions to estimate prices and value of food productsY Loh?ac and S Issanchou, INRA Dijon, FranceIntroduction. Estimate value of food product with auctions. Using information from auctions to understand food choices. Auctions and other methods: advantages, disadvantages and complementarities. Limits of experimental auctions and future trends. Sources of further information and advice. References.The use of partial least squares methods in new food product developmentM Martens, M Tenenhaus, V E Vinzi and H Martens, Matforsk, NorwayIntroduction. PLS method. Layman's guide to PLS methods. Examples of PLS methods in practice. Future trends. Sources of further information and advice. References.Case study of consumer-oriented food product development: reduced-calorie foodsJ Bogue and D Sorenson, University College Cork, IrelandIntroduction. Consumer trends and healthy eating. Reduced-calorie foods and beverages: marketing and technological challenges. new product development success factors. New product development case study: reduced -calorie on-the-go beverages. Case study conclusion. Summary. Sources of further information and advice. References.