A Handbook For Sensory And Consumer Driven New Product Development

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A Handbook for Sensory and Consumer-Driven New Product Development

Maurice O'Sullivan
A Handbook for Sensory and Consumer Driven New Product Development Book PDF

Author : Maurice O'Sullivan
Publisher : Woodhead Publishing
Page : 370 pages
File Size : 55,7 Mb
Release : 2016-09-16
Category : Technology & Engineering
ISBN : 9780081003572

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A Handbook for Sensory and Consumer-Driven New Product Development by Maurice O'Sullivan Pdf

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor’s products. Presents novel and effective sensory-based methods for new product development—two related fields that are often covered separately Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations Investigates how the application of sensory analysis can improve new product development including packaging optimization

Consumer-Driven Innovation in Food and Personal Care Products

S R Jaeger,Hal MacFie
Consumer Driven Innovation in Food and Personal Care Products Book PDF

Author : S R Jaeger,Hal MacFie
Publisher : Elsevier
Page : 704 pages
File Size : 46,5 Mb
Release : 2010-08-30
Category : Technology & Engineering
ISBN : 9781845699970

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Consumer-Driven Innovation in Food and Personal Care Products by S R Jaeger,Hal MacFie Pdf

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

Sensory and Consumer Research in Food Product Design and Development

Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Sensory and Consumer Research in Food Product Design and Development Book PDF

Author : Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion
Publisher : John Wiley & Sons
Page : 441 pages
File Size : 40,8 Mb
Release : 2012-01-24
Category : Technology & Engineering
ISBN : 9781119945956

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Sensory and Consumer Research in Food Product Design and Development by Howard R. Moskowitz,Jacqueline H. Beckley,Anna V. A. Resurreccion Pdf

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis and marketing research, leading first to a culture promoting the expert and then evolving into the systematic acquisition of consumer-relevant information to build businesses. Sensory and Consumer Research in Food Product Design and Development is the first book to present, from the business viewpoint, the critical issues faced by business leaders from both the research development and business development perspective. This popular volume, now in an updated and expanded second edition, presents a unique perspective afforded by the author team of Moskowitz, Beckley, and Resurreccion: three leading practitioners in the field who each possess both academic and business acumen. Newcomers to the field will be introduced to systematic experimentation at the very early stages, to newly emerging methods for data acquisition/knowledge development, and to points of view employed by successful food and beverage companies. The advanced reader will find new ideas, backed up by illustrative case histories, to provide another perspective on commonly encountered problems and their practical solutions. This book is aimed at professionals in all sectors of the food and beverage industry. Sensory and Consumer Research in Food Product Design and Development is especially important for those business and research professionals involved in the early stages of product development, where business opportunity is often the greatest.

Consumer-Led Food Product Development

Hal MacFie
Consumer Led Food Product Development Book PDF

Author : Hal MacFie
Publisher : Elsevier
Page : 624 pages
File Size : 51,5 Mb
Release : 2007-06-30
Category : Technology & Engineering
ISBN : 9781845693381

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Consumer-Led Food Product Development by Hal MacFie Pdf

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

Reformulation as a Strategy for Developing Healthier Food Products

Vassilios Raikos,Viren Ranawana
Reformulation as a Strategy for Developing Healthier Food Products Book PDF

Author : Vassilios Raikos,Viren Ranawana
Publisher : Springer Nature
Page : 318 pages
File Size : 44,5 Mb
Release : 2019-10-09
Category : Technology & Engineering
ISBN : 9783030236212

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Reformulation as a Strategy for Developing Healthier Food Products by Vassilios Raikos,Viren Ranawana Pdf

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing “waste” (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

Consumer-based New Product Development for the Food Industry

Sebastiano Porretta,Howard Moskowitz,Attila Gere
Consumer based New Product Development for the Food Industry Book PDF

Author : Sebastiano Porretta,Howard Moskowitz,Attila Gere
Publisher : Royal Society of Chemistry
Page : 209 pages
File Size : 49,6 Mb
Release : 2021-04-07
Category : Science
ISBN : 9781839161391

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Consumer-based New Product Development for the Food Industry by Sebastiano Porretta,Howard Moskowitz,Attila Gere Pdf

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.

Consumer Sensory Testing for Product Development

Anna V. A. Resurreccion
Consumer Sensory Testing for Product Development Book PDF

Author : Anna V. A. Resurreccion
Publisher : International Thomson Publishing Services
Page : 254 pages
File Size : 46,9 Mb
Release : 1998
Category : Commercial products
ISBN : 041208001X

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Consumer Sensory Testing for Product Development by Anna V. A. Resurreccion Pdf

"Consumer Sensory Testing for Product Development was written as a reference book for beginning sensory scientists; food industry technical personnel, university and government researchers involved in product quality evaluations, consumer affective tests, and product research and development; and individuals involved in consumer and market research."--Jacket.

Consumer and Sensory Evaluation Techniques

Cecilia Y. Saint-Denis
Consumer and Sensory Evaluation Techniques Book PDF

Author : Cecilia Y. Saint-Denis
Publisher : John Wiley & Sons
Page : 213 pages
File Size : 50,9 Mb
Release : 2018-02-05
Category : Technology & Engineering
ISBN : 9781119405542

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Consumer and Sensory Evaluation Techniques by Cecilia Y. Saint-Denis Pdf

Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective. Presented in a direct and straightforward language that will speak to the industry professionals and academics who are on the ground attempting to solve technical questions, it reviews, step by step, the various stages of a product evaluation. Included are practical examples from many industries that practitioners can relate to. The book also shows how to build a sustainable short-, medium-, and long-term product evaluation strategy, and guides readers on how to create customized methods, or even completely new approaches. Consumer and Sensory Evaluation Techniques speaks to management and decision-makers within organizations and addresses the main questions (eg: "How much will it cost?" and "How quickly can it be achieved?") that are faced when developing and testing new products before a launch. Chapters cover: the pillars of good consumer and sensory studies; sensory profile of a product: mapping internal sensory properties; the foundations of consumer evaluation; study plans and strategy—sustainable short, mid and long-term vision; real-life anticipation with market factors: concept, price, brand, market channel; and internal studies versus sub-contracting. Uses examples from multiple sectors to show how to build a sustainable product evaluation strategy Analyses the critical milestones to follow and the pitfalls to avoid Supports the decision-making process while developing fast yet robust test strategies that will increase the likelihood of a product's success Consumer and Sensory Evaluation Techniques is the perfect resource for students, faculty and professionals working in product development, including formulators and marketers.

Salt, Fat and Sugar Reduction

Maurice O'Sullivan
Salt Fat and Sugar Reduction Book PDF

Author : Maurice O'Sullivan
Publisher : Woodhead Publishing
Page : 346 pages
File Size : 40,9 Mb
Release : 2020-03-24
Category : Technology & Engineering
ISBN : 9780128197417

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Salt, Fat and Sugar Reduction by Maurice O'Sullivan Pdf

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

Nutritional and Health Aspects of Food in Western Europe

Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard
Nutritional and Health Aspects of Food in Western Europe Book PDF

Author : Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard
Publisher : Academic Press
Page : 268 pages
File Size : 47,8 Mb
Release : 2019-10-14
Category : Technology & Engineering
ISBN : 9780128131725

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Nutritional and Health Aspects of Food in Western Europe by Susanne Braun,Christina Zübert,Dimitrios Argyropoulos,Francisco Javier Casado Hebrard Pdf

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods. Analyzes nutritional and health claims related to western European foods Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements, and how to remedy noncompliance Reviews the influence of historical eating habits on today’s diets

Guidelines for Sensory Analysis in Food Product Development and Quality Control

Roland P. Carpenter,David H. Lyon,Terry A. Hasdell
Guidelines for Sensory Analysis in Food Product Development and Quality Control Book PDF

Author : Roland P. Carpenter,David H. Lyon,Terry A. Hasdell
Publisher : Springer Science & Business Media
Page : 224 pages
File Size : 43,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461544470

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Guidelines for Sensory Analysis in Food Product Development and Quality Control by Roland P. Carpenter,David H. Lyon,Terry A. Hasdell Pdf

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs. With the onset of trading, there were several developments that led to more formalized testing, involving professional tasters and grading systems. Many of these grading systems are still in existence today and continue to serve a useful purpose, for example in assessing tea, coffee, and wines. However, there has also been a growing need for methods for well-repli cated, objective, unbiased sensory assessment, which can be applied rou tinely across a wide range of foods. Sensory analysis seeks to satisfy this need. Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not always been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development, and marketing and a fear that the discipline is "too scientific" to be practical. To some extent, sensory scien tists have perpetuated this fear by failing to recognize the industrial con straints to implementing sensory testing procedures. These Guidelines are an attempt to redress the balance.

Rapid Sensory Profiling Techniques

Julien Delarue,J. Ben Lawlor
Rapid Sensory Profiling Techniques Book PDF

Author : Julien Delarue,J. Ben Lawlor
Publisher : Woodhead Publishing
Page : 614 pages
File Size : 40,5 Mb
Release : 2022-12-01
Category : Technology & Engineering
ISBN : 9780128219379

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Rapid Sensory Profiling Techniques by Julien Delarue,J. Ben Lawlor Pdf

Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is written by a key opinion leader on a specific method with discussions on theory, pros, cons and the application of each method that is demonstrated through a case study. This valuable resource educates and empowers those working in research and development on how to meet shorter product turnaround times at lower cost and with no compromise on quality.This book is not just needed by the scientific community, it is an essential must have in an industry challenged by a "speed to market" mantra. Includes overviews of method principles, pros and cons, and real case studies showing how to set-up, execute, analyze and present findings to stakeholders Provides readers with a set of tools that are more rapid, more agile, and more cost efficient when compared to more traditional methods Educates and empowers those working in research and development on how to meet shorter product turnaround times

Developing New Food Products for a Changing Marketplace

Aaron L. Brody
Developing New Food Products for a Changing Marketplace Book PDF

Author : Aaron L. Brody
Publisher : CRC Press
Page : 526 pages
File Size : 49,9 Mb
Release : 1999-12-15
Category : Technology & Engineering
ISBN : 1420049089

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Developing New Food Products for a Changing Marketplace by Aaron L. Brody Pdf

The only book on food product development that integrates every element of the discipline, Developing New Food Products for a Changing Marketplace surveys marketing, technology, and packaging as well as the process and organization required for developing food products. The text discusses all aspects of theory and practice for food process developers and includes numerous tables, figures, and bibliographical references to enhance understanding of the concepts. Pioneers and experts in food and beverage product development share their experience in every chapter. They provide examples of successes and failures, as well as guidance on how to achieve success and avoid failure. Providing a wealth of insight and information, this unique book will benefit food industry marketers and professionals involved in the product and brand development industries. It delivers a comprehensive and indispensable guide to food product development in today's dynamically changing marketplace.

Current Applications, Approaches and Potential Perspectives for Hemp

Ivan Francisco Garcia Tejero,Victor Hugo Duran Zuazo
Current Applications Approaches and Potential Perspectives for Hemp Book PDF

Author : Ivan Francisco Garcia Tejero,Victor Hugo Duran Zuazo
Publisher : Academic Press
Page : 614 pages
File Size : 52,6 Mb
Release : 2022-09-07
Category : Science
ISBN : 9780323886284

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Current Applications, Approaches and Potential Perspectives for Hemp by Ivan Francisco Garcia Tejero,Victor Hugo Duran Zuazo Pdf

Current Applications, Approaches and Potential Perspectives for Hemp: Crop Management, Industrial Usages, and Functional Purposes presents the latest in the rapidly growing interest for hemp cultivation and its sustainable applications for humans. This book gathers research and review chapters that analyze research trends and current agricultural issues. It then proposes alternative solutions and describes current and future applications for this raw material. This book will be extremely beneficial for researchers, academics, policymakers, technicians and other stakeholders interested in this crop development and its applications. Cannabis sativa is considered as a proper and alternative crop because of its wide range of applications and marketability, especially when developed for biomedical applications. Thus, many producers and technicians are trying to find relevant information about this crop development and usages in order to be considered viable in the future. Presents research and review chapters that analyze current trends and agricultural issues Details the growing and diverse applications for hemp fibers, seed grain and essential oils due to its pharmacologically beneficial properties Describes the current and future applications for this raw material

Sensory Analysis for the Development of Meat Products

Jose Manuel Lorenzo,Mirian Pateiro,Erick Saldana,Paulo E.S. Munekata
Sensory Analysis for the Development of Meat Products Book PDF

Author : Jose Manuel Lorenzo,Mirian Pateiro,Erick Saldana,Paulo E.S. Munekata
Publisher : Woodhead Publishing
Page : 262 pages
File Size : 55,9 Mb
Release : 2022-01-25
Category : Technology & Engineering
ISBN : 9780323903189

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Sensory Analysis for the Development of Meat Products by Jose Manuel Lorenzo,Mirian Pateiro,Erick Saldana,Paulo E.S. Munekata Pdf

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed. Discusses the use of sensory analysis as a tool for the development of meat products Explores characterization, quality, processing, new ingredients, shelf life, consumer studies, and the health aspects of meat products, with a special focus on sensory attributes Contains case studies that highlight sensory approaches and methods in the context of meat products