Development and Proof-of-Concept Evaluation of a Sensory Science-Based Model for Product Development of Vegetable-Based Products for Children

Abstract

Children’s vegetable intake is too low, and a key barrier to the inadequate intake is low acceptance. To facilitate successful development of new vegetable-based products for children, a sensory science approach to product development has been taken. A new theoretical model is proposed, the CAMPOV model: Children’s Acceptance Model for Product development of Vegetables. The model is informed by scientific literature and considers biological, psychological, and situational, and intrinsic and extrinsic product factors relevant to children’s acceptance of vegetables, with a focus on modifiable factors at the product level. Simultaneously, 14 new vegetable-based product concepts for children were developed and evaluated through focus groups with 5–8-year-olds (n = 36) as a proof-of-concept evaluation of the model. Children had high interest in six of the concepts. Factors identified from the literature that positively associated with the children’s interest in the concepts included bright colours, bite-sized pieces, good taste, fun eating experience, and familiarity. The CAMPOV model and proof-of-concept evaluation results can guide further sensory and consumer research to increase children’s acceptance of food products containing vegetables, which will in turn provide further insights into the validity of the model. The food industry can use the model as a framework for development of new products for children with high sensory appeal.

Effectiveness of a Multi-Strategy Behavioral Intervention to Increase Vegetable Sales in Primary School Canteens: A Randomized Controlled Trial

“…Four different flavor/color combinations were developed (e.g., carrot and celery sticks with a beetroot dip, cucumber and capsicum sticks with an avocado dip) with each combination for sale for 2 weeks during the 8-week intervention period. This product concept was positively evaluated in a qualitative study with children [ 20 ] and aligned with the CAMPOV model [ 20 ] by using bright colors, a variety of colors, bite-sized pieces, providing a fun eating experience through the dipping and using familiar and well-accepted snack vegetables. The components of the product were based on sensory consumer acceptance testing with a separate group of school aged children, with all variants being well accepted by children (data not shown).…”

“…The product adhered to schools’ guidelines concerning allergies and was produced in a commercial production facility specifically for this study. Increased vegetable content in existing popular hot meals and foods on the canteen menu, aligning with the CAMPOV model [ 20 ] by pairing vegetables with liked and familiar foods and flavors. Canteen managers were provided with advice and support on how the vegetable content of their most popular hot meals could be increased.…”

“…Food provisioning strategies can include increasing the vegetable content in existing (popular) dishes or introducing new dishes with a high vegetable content [ 11 ]. It is essential that altered and new dishes take children’s sensory preferences into account, as their food choices are driven by sensory acceptance [ 11 , 20 ]. A new evidence-based model for development of vegetable-based products has recently been proposed, the Children’s Acceptance Model for Product Development of Vegetables (CAMPOV model) [ 20 ].…”

“…It is essential that altered and new dishes take children’s sensory preferences into account, as their food choices are driven by sensory acceptance [ 11 , 20 ]. A new evidence-based model for development of vegetable-based products has recently been proposed, the Children’s Acceptance Model for Product Development of Vegetables (CAMPOV model) [ 20 ]. This model considers sensory (e.g., bright colors, taste, bite-sized), extrinsic (e.g., characters, sensory claims) and psychological (e.g., fun, associative learning, previous experience) factors to increase children’s acceptance of vegetable-based products [ 20 ].…”

“…A new evidence-based model for development of vegetable-based products has recently been proposed, the Children’s Acceptance Model for Product Development of Vegetables (CAMPOV model) [ 20 ]. This model considers sensory (e.g., bright colors, taste, bite-sized), extrinsic (e.g., characters, sensory claims) and psychological (e.g., fun, associative learning, previous experience) factors to increase children’s acceptance of vegetable-based products [ 20 ]. This model was derived from evidence that sensory properties of vegetables do not align well with innate likes (sweet taste) and early-in-life established preferences (salty taste, fatty mouthfeel) [ 21 ], and as a consequence, vegetable liking is largely a learned behavior [ 22 , 23 ].…”