The DOI matches its Crossref record; 106 of the 106 references it cites were found in a registry or an index.
The Link between the Consumer and the Innovations in Food Product Development
Open accessAbstract
New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.
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Cites
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Biofortification: A New Tool to Reduce Micronutrient Malnutrition
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Guerrero, L., Guàrdia, M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Biemans, S., Sajdakowska, M., Sulmont-Rossé, C., Issanchou, S., Contel, M., et al. (2009) · Appetite · doi:10.1016/j.appet.2008.11.008 · Cited by 669
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Cited by
Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns
Vilas-Boas, A. A., Pintado, M., & Oliveira, A. L. S. (2021) · Foods · doi:10.3390/foods10071564 · Cited by 217
Metadata
- Authors
- Guiné, R. P. F., Florença, S. G., Barroca, M. J., & Anjos, O.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-09-18
- Volume
- 9
- Issue
- 9
- Pages
- 1317
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W3087625541
- Cited by
- 281
- References
- 106
- FWCI
- 20.15
- Type
- journal article
- Language
- en
- Open access
- gold
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- Guiné, R. P. F., Florença, S. G., Barroca, M. J., & Anjos, O. (2020). The Link between the Consumer and the Innovations in Food Product Development. Foods. https://doi.org/10.3390/foods9091317
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
