Consumer-based new product development for the food industry /

This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Porretta, Sebastiano, Moskowitz, Howard, Gere, Attila
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistrty, 2021.
Temas:
Food industry and trade.
New products.
Consumer behavior.
Consommateurs > Comportement.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover
  • Editor Biographies
  • Author Biographies
  • Preface
  • Contents
  • Part One: Sensory and Consumer Based Development
  • Chapter 1 Food Development: The Sensory & Consumer Approach
  • 1.1 Why Sensory Analysis?
  • 1.2 Sensory Analysis and Its World of Myths and Legends
  • 1.3 Consumer Preference Segmentation
  • 1.4 Sensory Marketing
  • 1.5 Actual Strategies in Product Development
  • 1.6 Sensory and Marketing
  • 1.7 Competition Between Corporate Functions
  • References
  • Chapter 2 The Changed Paradigm of Consumer Science: From Focus Group to Mind Genomics
  • 2.1 From Qualitative to Quantitative in Concepts Research
  • 2.2 If Boredom Exists, How Can We Measure It and Use It?
  • 2.2.1 Some Products Become Boring Faster Than Do Others
  • 2.2.2 The Degree to Which a Product Is ''Boring''Is Inversely Related to the Last Time the Product Was Selected and Consumed
  • 2.2.3 Asking the Proper Question for Time-preference
  • 2.2.4 The Concept of Time Preference
  • 2.3 Trade-off Analysis
  • 2.4 Full Conjoint Profile
  • 2.5 A Soft Drink Development
  • 2.6 Market Segmentation
  • 2.7 Why Search for Segmentation?
  • 2.8 Applying the Segmentation Algorithm to Concepts or to Concept Elements
  • 2.9 Establishing the Validity of Internet-based Research for Concepts
  • References
  • Chapter 3 Ideas from the World of Information Science: A Model-driven Development
  • 3.1 Introduction
  • 3.2 The Model
  • 3.3 Conclusion
  • References
  • Part Two: Emotions and Consumer Testing with Children
  • Chapter 4 Imputing Emotions to Foods
  • 4.1 Introduction
  • 4.2 The World of Today
  • 4.2.1 Sensory Marketing Using Five Senses
  • 4.2.2 The Five Senses and Beyond
  • 4.3 Conclusions
  • References
  • Chapter 5 Consumer Testing with Children
  • Challenges and Opportunities
  • 5.1 Introduction
  • 5.2 Main Trends in Sensory and Consumer Testing with Children
  • 5.3 Children as Consumers
  • 5.4.1 The Role of Basic Tastes and Textures
  • 5.4.2 The Role of Familiarity
  • 5.4.3 The Role of Parents
  • 5.5 How Do Children and Adults Differ in Their Preferences?
  • 5.6 Methods to Study Food Preferences in Children
  • 5.7 Case Studies
  • 5.7.1 Case Study 1: Pre-schoolers Cheese Preference
  • 5.7.2 Case Study 2: Development of Cheese Profiles
  • References
  • Part Three: Concepts, Minds, Ideas and Behaviour-based Development
  • Chapter 6 Consumer-designed Features for the Labeling, Packaging, and Advertising of Insect-based Proteins. A Practical Application of the Design of Ideas
  • 6.1 Introduction
  • 6.1.1 Art for Art's Sake versus Practical Needs for Data-driven Design
  • 6.1.2 Designing Foods and Other Fast-moving Consumer Goods
  • 6.1.3 Design by Decree
  • The Golden Palate,the Golden Nose, and Experts 'U ̈ ber Alles'
  • 6.1.4 Incorporating the Voice of the Consumer by Experimental Design

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