Designer-made meat and dairy products: consumer-led product development

Grunert, Klaus G.; Valli, Carlotta

doi:10.1016/s0301-6226(01)00269-x

Cited by 111 publications

(74 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Reformulation of the fatty acid composition of meat is recognised as an important mean in the development of "functional meat products" [9], a process of considerable potential for product development in animal production [10]. Fatty acid reformulation or modification can be aimed at by either genetic or feeding strategies [2,11,12], or by technological interventions in the production of meat products [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of diets rich in N-3 polyunsatured fatty acids on muscle lipids and fatty acids in Belgian Blue double-muscled young bulls

et al. 2003

View full text Add to dashboard Cite

-The present study was aimed at investigating the effect of duration and time of feeding n-3 fatty acids on the fatty acid composition of intramuscular fat and adipose tissue of bulls at slaughter. Four groups of bulls were given during three periods different diets, mainly differing in the presence of linseed as the predominant n-3 fatty acid source in the concentrate either or not in combination with grass (silage) as the roughage. The results show that the fatty acid composition of the feed during the earlier periods of life of the animal were important and influenced the final intramuscular fatty acid composition. Feeding n-3 PUFA during the phases before the finishing diet increased the long chain n-3 PUFA (C20:5n-3, C22:5n-3 and C22:6n-3) compared to animals which were fed only a C18:3n-3 rich concentrate in the finishing period. The cis-9,trans-11CLA content was increased by feeding linseed in the fattening period and was mainly deposited in the triacylglycerol fraction of the intramuscular fat.fatty acids / n-3 PUFA / conjugated linoleic acid / beef / Belgian Blue bulls

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of diets rich in N-3 polyunsatured fatty acids on muscle lipids and fatty acids in Belgian Blue double-muscled young bulls

et al. 2003

View full text Add to dashboard Cite

show abstract

“…Hence, before launching this innovation to the market, many tests and investigations are carried out. Despite this, failure rates remain very high, around 80% [1][2][3][4][5]. In the particular case of Mexico it is 85% [6].…”

Section: Introductionmentioning

confidence: 99%

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

et al. 2018

View full text Add to dashboard Cite

Innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards food technology through two scales (food technology neophobia and domain specific innovativeness) and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, a situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative consumers that represent a key market.

show abstract

“…Therefore, marketers cannot be successful, unless they search for market requirements and behavioral patterns of consumers regarding innovative ideas. Sometimes, failure rates over 60% are observed in the food sector (Grunert & Valli, 2001;Costa & Jongen, 2006). Considering pervious studies on the packaged goods market, an optional period of time for a new product to be accepted ranges between six to twelve months (Nielsen, 2011).…”

Section: Introductionmentioning

confidence: 99%

Consumer attitudes toward new pasta products in Iran market: A qualitative and quantitative study

Aghaei¹,

Naeini²

2018

10.5267/j.msl

View full text Add to dashboard Cite

Developed food production lines recently have built factories for novel products to find a position in the market faster, although innovation is still expensive and risky. This study focuses on contributors who persuade consumers to purchase new pasta products in Tehran, and tries to determine the correlation among the criteria. This is conducted from the market experts' view points along with a blend of grounded theory and DEMATEL. The results indicate that quality, price, packaging, promotion, phantasm and place parameters enhance new pasta pictures on customers' buying decision making. According to experts, quality and price are the most influential factors and promotion and phantasm are completely ineffective. In addition, cultural parameters, especially local recipes as well as customers' palate are important in this process.

show abstract

Designer-made meat and dairy products: consumer-led product development

Cited by 111 publications

References 15 publications

Effect of diets rich in N-3 polyunsatured fatty acids on muscle lipids and fatty acids in Belgian Blue double-muscled young bulls

Effect of diets rich in N-3 polyunsatured fatty acids on muscle lipids and fatty acids in Belgian Blue double-muscled young bulls

Attitudes and Sensory Perceptions of Food Consumers towards Technological Innovation in Mexico: A Case-Study on Rice-Based Dessert

Consumer attitudes toward new pasta products in Iran market: A qualitative and quantitative study

Contact Info

Product

Resources

About