Consumer Led Food Product Development
Abstract
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.
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Exteroceptive cues influence food perception via expectancy effects.
“One of the most important means by which exteroceptive cues influence food perception relates to expectancy e ects [176-179].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [179]
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- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Social Sciences › Sociology and Political Science › Consumer behavior in food and health
- Keywords
- consumer food choice, food acceptance, sensory perception, risk beliefs, food ethics, means-end chain, customer expectations, new product failure, sensory research, opportunity recognition, concept development, just-about-right scale, difference testing, auctions, partial least squares, low-calorie foods, food reformulation
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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