Predicting success for new flavors with information known pre-launch: A flavored snack food case study

Doan, Alisa; Chambers, Edgar

doi:10.1016/j.foodqual.2012.01.005

Cited by 4 publications

(4 citation statements)

References 18 publications

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“…The "success" of the introduction of new food products to the marketplace is not easy to predict and this product has not formally been launched. The marketplace for snacks is affected by many factors including authenticity, familiarity, current trends, packaging and competition [16] and there is a high risk of "failure". However with increased calls for reduction of intake of added sugar [17] , policies in hospitals and public institutions about healthier food environments [18] and rising demand from consumers for healthier options in snack foods [19,20] a case may also be made for development of products to fit a required nutrition profile and to have substantiated health claims that are part of the marketing approach [21] .…”

Section: Resultsmentioning

confidence: 99%

Concept to Sale of a Healthier Snack Bar

Rush¹,

Yan²,

Parsons³

et al. 2016

IJFNS

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Snacking between meals provides an important contribution to dietary intake of key nutrients. There is a need for snack bars that are nutrient dense, have a low glycemic load and increase feelings of fullness and satiety. Over the last three years a branded "Nothing Else" dates and almonds life saver snack bar, without preservatives or additives, has been developed in partnership with a food manufacturer. In June 2015 the final bar, with eight simple ingredients, was first produced by our industry partner to meet the nutritional criteria for a health claim. Shelf-life, glycemic index, effect on appetite and satiety and market demand within retail outlets at the Auckland University of Technology were measured. More than 3000 bars were sold in five months and shelf-life exceeds four months. Anecdotal feedback is positive and new retail outlets are under consideration. Proof-of-concept and proof-of-principle for the feasibility of development of a food product by a University in partnership with the food industry has been shown. The translation of the diverse research skills and understanding found within a University to the production and successful retail of a food product is one small step towards providing a food environment that is supportive of a healthier diet.

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Section: Resultsmentioning

confidence: 99%

Concept to Sale of a Healthier Snack Bar

Rush¹,

Yan²,

Parsons³

et al. 2016

IJFNS

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“…Scholarly studies suggest that the failure rates of new grocery products are approximately 50% (7), whereas unsubstantiated reports from business periodicals estimate failure rates in the United States at approximately 90% (35). Regardless of the exact rate, it is clear that failure is a strong possibility for even the best-conceived and -executed products and that careful consideration of all factors is essential to improve the chance of success (11).…”

Section: The American Food Industrymentioning

confidence: 99%

“…They frequently exhibit bitter or astringent flavors (11,12,33); sugars and sweeteners may mask these flavors (34) but may also compromise the healthfulness of the product. Heat processing may cause thermal decomposition (32).…”

Section: Factors Influencing the Incorporation Of Bioactives Into A Fmentioning

confidence: 99%

Launching a New Food Product or Dietary Supplement in the United States: Industrial, Regulatory, and Nutritional Considerations

Finley

Ellwood²,

Hoadley³

2014

Annu. Rev. Nutr.

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Launching a new food/dietary supplement into the US market can be a confusing process to those unfamiliar with the food industry. Industry capability and product specifications are initial determinants of whether a candidate product can be manufactured in a reproducible manner and whether pilot production can be brought up to the market scale. Regulatory issues determine how a product can be produced and marketed; the primary federal institutions involved in regulations are the US Department of Agriculture, the Food and Drug Administration, and the Federal Trade Commission. A primary distinction is made between food and drugs, and no product may enter the food market if it is in part or whole a drug. Product safety is a major concern, and myriad regulations govern the determination of safety. New foods/dietary supplements are often marketed by health claims or structure/function claims, and there are specific regulations pertaining to claims. Not understanding the regulatory issues involved in developing a new product or failing to comply with associated regulations can have legal and financial repercussions.

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“…Failure rates for new products in consumer food markets have been reported to vary a lot, ranging from 33% up to 80% (Doan and Chambers, 2012;Jongen and Meulenberg, 2005). Many studies have extensively investigated the reasons for success or failure, across a wide range of new products and different industries.…”

Section: Introductionmentioning

confidence: 99%

Identifying viewpoints on innovation in low-input and organic dairy supply chains: A Q-methodological study

et al. 2015

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In a rapidly changing ecological, economic and political environment, environmentally sustainable and energy-efficient farming systems are required (SCAR, 2008). The development and adoption of innovation are critical to improve the competitiveness of organic and low-input dairy systems. Understanding the viewpoints of dairy supply-chain members on acceptable innovation is important to be able to improve organic and low-input dairy supply chains. This study uses Stephenson?s Q methodology to investigate the opinions of organic and low-input dairy supply-chain members in relation to innovation in the dairy sector. A sample of dairy supply-chain members (consumers, farmers, retailers, processors) was recruited from each European country involved in the study (Belgium, Italy, Finland, the United Kingdom). On the one hand, the data show a high degree of consensus across all of the participants within the supply chain, for whom innovations were deemed not to be acceptable in organic (from an ethical and/or regulatory perspective) and low-input dairy systems. On the other hand, the consumer views of acceptable dairy innovations were centred around animal welfare, while the farmers and processors/retailers preferred innovations related to feed quality, feed efficiency, and soil management. This study illustrates the value of Q methodology in eliciting subjectivities about food-policy-related issues. Document embargo 14/10/2016.authorsversionPeer reviewe

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Predicting success for new flavors with information known pre-launch: A flavored snack food case study

Abstract: 12Success in the marketplace is the goal of every product launch. Knowing what data to 13 collect before launching a product that could predict success would be valuable to companies.

Cited by 4 publications

References 18 publications

Concept to Sale of a Healthier Snack Bar

Concept to Sale of a Healthier Snack Bar

Launching a New Food Product or Dietary Supplement in the United States: Industrial, Regulatory, and Nutritional Considerations

Identifying viewpoints on innovation in low-input and organic dairy supply chains: A Q-methodological study

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