Capturing implicit texture–flavour associations to predict consumers’ new product preferences

Cuny, Caroline; Petit, C.; Allain, Gaël

doi:10.1016/j.jretconser.2020.102047

Cited by 4 publications

(5 citation statements)

References 53 publications

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“…Once foundational characteristics such as the hard bite texture are framed, then the developer seek to measure these texture attributes via descriptive analysis. By identifying what texture attributes form product characteristics (for example crispness, fracturability, firmness in case of snacks) the developers can cement inputs for the subsequent technical prototype developmental stage [ 2 , 8 , 9 , 26 , 98 ].…”

Section: Discussionmentioning

confidence: 99%

“…Thus, it is difficult to obtain an accurate product definition in the early stages of product development if the developer solely depends on explicit consumer inputs for idea generation. Because of limited exposure, consumer inputs are believed to restrict new ideas [ 26 ]. Instead, the product definition should be driven by presenting successive versions of the prototypes to consumers for feedback and verification.…”

Section: Discussionmentioning

confidence: 99%

“…Iterative development is a dynamic process to capture accurate product definition by presenting a series of deliberative iterative prototypes to consumers. Therefore, the iterative development of prototypes is fluid, captures changing information, and floats the final products close to consumer requirements [ 18 , 26 ].…”

Section: Discussionmentioning

confidence: 99%

“…Unfortunately, they also have been called “fuzzy” for reasons such as ill-defined processes, ambiguities, confusion, and ad hoc decisions [ 18 , 24 ]. The early involvement of sensory and consumer research in NPD is recommended as an important success factor [ 2 , 23 , 25 , 26 ]. Thus, there is a need for a structured sensory science-based framework in the early stages of NPD for idea generation [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Kumar

Chambers

et al. 2021

Foods

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Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the snacks on a 2-dimensional map (texture and flavor). Sensory scientists grouped snacks on similarities and dissimilarities. PM results showed, 65% (JP) and 76% (SK) snacks were considered as hard textures, ranging from moderate to extremely hard. Sixty-five percent of JP snacks were savory, whereas 59% of SK snacks had a sweet flavor. The PM 2-dimensional map was used to find white spaces in the marketplace. Thirty-two diversified snacks from each country were screened and profiled using descriptive sensory analysis by trained panelists. Attributes such as sustained fracturability, sustained crispness, initial crispness, and fracturability were the main sensory texture characteristics of snacks. Results showed how descriptive analysis results can be used as initial sensory specifications to develop prototypes. Prototype refinement can be performed by doing multiple developmental iterations and consumer testing. The study showed how white spaces are potential opportunities where new products can be positioned to capture market space. Practical Application: The methodology produced in this study can be used by food product developers to explore new opportunities in the global marketplace.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Kumar

Chambers

et al. 2021

Foods

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“…(2) Pembelajaran merupakan respons konsumen atas produk yang terus-menerus dibuat baru (externalization) (Cuny et al, 2021). Oleh karenanya, rumusan permasalahan dalam penelitian ini adalah bagaimana pengalaman pembelajaran konsumen (consumer learning experience) atas kebaruan produk dapat dijelaskan sebagai proses keterlibatan dalam keseluruhan pengalamannya merespons kebaruan produk sebagaimana ditunjukkan dalam Gambar 1.…”

Section: Pendahuluanunclassified

Keterlibatan Konsumen Dalam Kebaruan Produk

Wangsa¹,

Lina²

2022

BIPs

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Involvement is a key word in the context of product novelty, when businesses are required to become more competitive in product innovation. This point of view forms the basis for understanding the two concepts of business existence. First, the demand to develop new products is directed to product innovation because technology is increasingly developing. Novelty needs to keep pace with technological advances as well as be market-oriented. Second, the business builds a collaborative commitment with its customers. This indicates a position where the relationship with the market demands an equal role. Businesses no longer take distance in building relationships with their markets. Thus consumers will gothrough a dynamic process in the experience of using the product, and businesses will continue to consistently motivate consumer learning in the process of product novelty adoption. This study aims to explain consumer’s learning experience on product novelty from the process of consumer involvement in the holistic experience of responding to product novelty. A combined quantitative-qualitative approach (mixed-method approach) is applied. The quantitative approach was carried out using SEM analysis with the SmartPLS tool on 113 respondents, while the qualitative approach was carried out using the Interpretative Phenomenological Analysis (IPA) technique on participant narratives. Furthermore, from the two approaches, an integration process was carried out to find the grand theme of consumer learning experiences in the context of their involvement in responding to product novelty. Through this research, it can be seen that the product novelty learning experience is formed through initial involvement to recognize, andcontinued involvement in using the product. The product novelty learning experience is the involvement of consumers in realizing essential realities, practical realities, and contextual realities.

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Beyond explicit measures in marketing research: Methods, theoretical models, and applications

Rezaei

2021

Journal of Retailing and Consumer Services

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Capturing implicit texture–flavour associations to predict consumers’ new product preferences

Cited by 4 publications

References 53 publications

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Keterlibatan Konsumen Dalam Kebaruan Produk

Beyond explicit measures in marketing research: Methods, theoretical models, and applications

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