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, Rajesh; Chambers, Edgar; Chambers, Delores H.; Lee, Jee-Hyun

doi:10.3390/foods10020474

Cited by 13 publications

(6 citation statements)

References 100 publications

(138 reference statements)

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“…Trained panelists are expected to be able to differentiate a large number of samples. An example of this is a study by Kumar et al (2021) where 6 trained panelists evaluated 35 different snacks based on their texture and flavor properties.…”

Section: Resultsmentioning

confidence: 99%

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Moss

McSweeney

2022

Journal of Sensory Studies

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Descriptive analyses or trained panels are one of the most extensively used methods in the sensory evaluation field; however, they can be expensive and time-consuming.Therefore, researchers have begun to use rapid sensory analysis methods. One of these rapid methods is projective mapping (PM). PM asks the participants to place samples on a two-dimensional space in a way that reflects their perception of the samples' differences and similarities. This review outlines the main characteristics of 195 studies published using the PM technique. The results reveal that the majority of

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Section: Resultsmentioning

confidence: 99%

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Moss

McSweeney

2022

Journal of Sensory Studies

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“…An opportunity to develop sweet or sweet-savory snacks in the Japanese market was identified by Kumar, 2021 #236, in an assessment on market demand and potential areas for exploitation by the food industry. This study also identifies creative ways to develop new products such as increasing the plant protein content of existing products to deliver a higher-protein product to the consumer within an established market space [153]. In this way, popular texture markets (crispy, dry snacks) are targeted, though with an innovative component ("environmentally sustainable ingredients", "plant protein", "natural") [153].…”

Section: Seaweed Snacks: Convenience Is Key To the Modern Consumermentioning

confidence: 99%

“…This study also identifies creative ways to develop new products such as increasing the plant protein content of existing products to deliver a higher-protein product to the consumer within an established market space [153]. In this way, popular texture markets (crispy, dry snacks) are targeted, though with an innovative component ("environmentally sustainable ingredients", "plant protein", "natural") [153]. Descriptive analysis (texture and flavour profiles) is key to gathering information on sensory preferences and help guide innovators towards the best markets for new product development.…”

Section: Seaweed Snacks: Convenience Is Key To the Modern Consumermentioning

confidence: 99%

Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development

et al. 2023

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Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed.

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“…Organizations spend a great deal of time and expense positioning their products to address consumer needs (Banović et al, 2016;De Pelsmaeker et al, 2015;Kumar, 2021). Sullivan (2019) described product positioning as first gaining consumer insights into expressed or latent needs and beliefs, presenting a product that possesses features that are perceived as beneficial, and lastly providing reasons to believe (RTB) that the product's benefits are valid.…”

Section: Brand Positioning Conceptmentioning

confidence: 99%

New corporate social responsibility brand evaluation in a developing country: Uzbekistan

Ataniyazova

Friedman

Kiran

2022

Int J Corporate Soc Responsibility

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Organizations strive to satisfy salient and unmet consumer needs by providing value through their products and services. If environmentally sustainable “green” brands successfully exist by addressing environmental issues in developed countries where environmental consciousness is high, there may be a potential for the existence of newly created CSR brands that aim to deliver socio-economic benefits in developing countries. We empirically tested the potential of a brand that offers socio-economic corporate social responsibility benefits in a developing country- Uzbekistan.As Corporate Social Responsibility (CSR) in developing countries is a relatively new concept with little empirical research, this research examined the impact that brands with socio-economic CSR initiatives have on consumers’ purchase intentions. In addition, brands with socio-economic CSR initiatives were compared with brands with no CSR initiatives. Drawing on both marketing and psychological theories, we hypothesized that brands with socio-economic benefits would be received more favorably by consumers in developing countries where economic needs are more salient.To empirically test the hypotheses, 397 Uzbekistan consumers responded to an online survey. The Brand Potential Index indicators were regressed on consumers’ purchase intentions to a brand with CSR socio-economic benefits and to a brand with no CSR benefits. Regarding the brand with socio-economic benefits, consumers’ perception of brand uniqueness, potential popularity, trust, empathy, and recommendation significantly predicted buying intentions. In contrast, only trust and recommendation significantly predicted buying intention for the brand that lacked socio-economic benefits. While both were significant, the relationship between the BPI indicators was stronger for the brand with socio-economic benefits (R2 = .63 versus .49, p < .001). Consumers were more willing to pay a price premium for the brand with socio-economic benefits even though they perceived such brands were of lower quality.The results supported the potential of CSR brands in developing countries that focus on socio-economic benefits. This research adds value to our understanding of CSR in developing countries, and predictors of consumer purchase intentions using theory from both the marketing and psychological literature. Implications for brand management and future research are provided, including the need to target CSR initiatives that are salient to consumers.

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

Cited by 13 publications

References 100 publications

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Biomolecules from Macroalgae—Nutritional Profile and Bioactives for Novel Food Product Development

New corporate social responsibility brand evaluation in a developing country: Uzbekistan

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