Consumer concepts in new product development of local foods: Traditional versus novel honeys

Stolzenbach, Sandra; Bredie, Wender L.P.; Byrne, Derek V.

doi:10.1016/j.foodres.2013.02.030

Cited by 68 publications

(54 citation statements)

References 32 publications

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“…The Cochran's Q test showed that the majority of the CATA words significantly ( p < .05) differentiated the beverages, more specifically 15 out of 17 appropriateness for use words, 18 out of 19 associations, and 12 out of 14 emotions. That consumers expressed different responses toward food products of different basic tastes and associated flavors with regards to appropriateness for use, associations, and emotions have also been demonstrated by Stolzenbach et al ().…”

Section: Resultsmentioning

confidence: 59%

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Wæhrens

Grønbeck

Olsen

et al. 2018

Journal of Sensory Studies

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With increasing attention toward understanding underlying factors of food acceptability, it was investigated how different sensory profiles of berry and vegetable beverages impacted consumers' associations, emotions, view of appropriateness, and consequently liking acquisition. In total, 216 (F = 161, M = 55) subjects (18–66 years) participated in a CATA and liking evaluation. The beverages evoked associations, emotions, and appropriateness for use and these varied with changes of the perceptual properties of the product. Thus, CATA was an appropriate method to collect information about consumer responses beyond liking. Health was most frequently used to describe the beverages. However, associations related to excitement (delicious, good, and summery) and sensory perception (refreshing, mild, and fresh made) of the beverages had the largest influence on liking acquisition with delicious being most influential. Practical implications CATA including consumers' associations, emotions, and appropriateness for use questions was a suitable and valuable method for gathering information on consumer responses in order to move beyond basic liking indications. The outcome highlighted the importance of sensory quality, as the consumers found deliciousness more important for food acceptability than health when evaluating beverages.

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Section: Resultsmentioning

confidence: 59%

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Wæhrens

Grønbeck

Olsen

et al. 2018

Journal of Sensory Studies

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“…Of the 70 consumers that participated, 45 (64.3%) were male and 25 (35.7%) were female. The age of participants ranged from 18 to 64 years with subgroup distribution: young adults: 30.8%; middle adults: 38.5%; senior adults (51–64): 30.8%.…”

Section: Methodsmentioning

confidence: 99%

Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species

et al. 2017

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The distinct profiles of meagre, greater amberjack, pikeperch and wreckfish make these fish species valuable first materials for new product development and for covering markets with different sensory preferences. Differences in fish texture are more easily perceivable, yet small variations in fish odor/flavor can have a great impact on consumers' hedonic responses. © 2017 Society of Chemical Industry.

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“…A similar separation was found by Stolzenbach et al . () in their test of honeys, as concept associations separated traditional honeys from novel ones.…”

Section: Discussionmentioning

confidence: 99%

Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages

Geertsen

Allesen-Holm

Giacalone

2016

Journal of Sensory Studies

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In the context of a growing interest toward foods of local origin, this research explored consumer perceptions of novel sea-buckthorn-based beverages (SBBs), developed by combining sea-buckthorn (hippophae rhamnoides L.) berries in combination with other locally sourced ingredients. Specifically, the aims of the present study were to test how newly developed SBBs were perceived compared to a selected market reference, and to determine their acceptability with a representative sample of the Danish consumer population. Using a combination of consumer-friendly product profiling methods, we investigated which product attributes were associated with different ingredient combinations. Promising prototypes were tested in a larger study where consumers (N 5 200) reported hedonic response and appropriateness of use for the SBBs. Results showed that the developed SBBs were generally well liked, but were perceived as appropriate for fewer usages than the existing ones, suggesting that consumers may find it hard to envisage how to incorporate novel SBBs in their existing dietary habits. Consumer demographics and psychographics did not significantly affect product acceptance, indicating that sensory characteristics were the most important drivers of consumer preferences within this product category. PRACTICAL APPLICATIONSThis study offers new insights into consumers' perception of novel food products of local origin. A key issue with such ingredients is that they have unique sensory properties which are unfamiliar to many consumers. We suggest evidence-based directions for product development and identify potential barriers to adoption that food producers should be aware of. Methodologically, this study shows a stepwise approach to consumer-driven product development that effectively differentiated between the products and identified most promising prototypes, and could, therefore, be beneficially applied to support product development efforts among small and medium-sized local producers.

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Consumer concepts in new product development of local foods: Traditional versus novel honeys

Cited by 68 publications

References 32 publications

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

Investigation of sensory profiles and hedonic drivers of emerging aquaculture fish species

Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages

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