Consumer-led food product development

Integrating consumer responses to food products
H L Meiselman, Natick Soldier Center, USA
 - Introduction
 - 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 consumption
H Tuorila, University of Helsinki, Finland
 - Introduction
 - 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, USA
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 choice
M Yeomans, University of Sussex, UK
 - The 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, Italy
 - Introduction
 - 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 technology
M Siegrist, University of Zurich, Switzerland
 - Introduction
 - 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 DEVELOPMENT

Methods to understand consumer attitudes and motivations in food product development
D Buck, Product Perceptions Ltd, UK
 - Introduction
 - 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 structures
A Krystallis, National Agriculture Research Foundation, Greece
 - Introduction
 - 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 development
K Brunsø and K G Grunert, Aarhus School of Business, Denmark
 - Introduction
 - 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 development
A V Cardello, US Army Natick Soldier Center, USA
 - Introduction
 - 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 fail
E P Köster and J Mojet, Wageningen University, The Netherlands
 - Introduction
 - Product boredom
 - Slowly rising aversion
 - Future trends
 - Sources of further information and advice
 - References

SensoEmotional optimisation of food products and brands
D Thomson, mmr Research Worldwide Ltd., UK
 - Using sensory characteristics to build brands
 - SensoEmotional optimisation in brand and product development
 - SensoEmotional profiling
 - Commercial applications
 - Sources of further information and advice
 - References

PART 3 METHODS FOR CONSUMER-LED FOOD PRODUCT DEVELOPMENT

Sensory research and consumer-led food product development
H Stone and J L Sidel, Tragon Corporation, USA
 - Introduction
 - 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 development
E van Kleef and H C M van Trijp, Wageningen University, The Netherlands
 - Introduction
 - 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 development
H Moskowitz, Moskowitz Jacobs Inc, USA
 - Chapter summary
 - Importance of 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 children
R Popper and J J Kroll, Peryam & Kroll Research Corporation, USA
 - Introduction
 - 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 reformulation
L Rothman, Kraft, USA
 - Introduction 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 JAR scales

Conducting difference testing and preference trials properly for food product development
M O’Mahony, University of California Davis, USA
 - Introduction: 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 development
J F Delwiche, The Ohio State University, USA
 - Introduction
 - Probabilistic models
 - Future trends
 - References

Using auctions to estimate prices and value of food products
Y Lohéac and S Issanchou, INRA Dijon, France
 - Introduction
 - 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 development
M Martens, Matforsk, Norway M Tenenhaus, HEC School of Management, V Esposito Vinzi, ESSEC Business School, France and H Martens, Matforsk, Norway
 - Introduction
 - 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 foods
J Bogue and D Sorenson, University College Cork, Ireland
 - Introduction
 - 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

Preference mapping and food product development
H MacFie, Hal MacFie Training Services, UK
 - Introduction
 - Conducting central location trials
 - Analyses
 - Recent developments in preference mapping
 - Sources of further information and advice
 - Acknowledgement
 - References