Consumer-led food product development:
Gespeichert in:
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| Format: | Buch |
| Sprache: | English |
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Cambridge [u.a.]
Woodhead
2007
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| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVIII, 613 S. Ill., graph. Darst. 24cm |
| ISBN: | 1845690729 9781845690724 |
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| 245 | 1 | 0 | |a Consumer-led food product development |c ed. by Hal MacFie |
| 264 | 1 | |a Cambridge [u.a.] |b Woodhead |c 2007 | |
| 300 | |a XVIII, 613 S. |b Ill., graph. Darst. |c 24cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 650 | 4 | |a Food industry and trade |x Management | |
| 650 | 4 | |a Consumer behavior | |
| 650 | 4 | |a New products | |
| 650 | 4 | |a Food |x Testing | |
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Datensatz im Suchindex
| _version_ | 1804136427889360896 |
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| adam_text | CONTENTS CONTRIBUTOR CONTACT DETAILS PREFACE PART I UNDERSTANDING
CONSUMER FOOD CHOICE AND ACCEPTANCE XLLL XVII 1 INTEGRATING CONSUMER
RESPONSES TO FOOD PRODUCTS .. . . . . . . . . . .. . 3 H. L. MEISELMAN,
NATICK SOLDIER CENTER, USA 1.1 INTRODUCTION 3 1.2 FOCUS ON THE PRODUCT 5
1.3 FOCUS ON THE PERSON 13 1.4 FOCUS ON SOCIAL, ECONOMIC AND PHYSICAL
CONTEXT 25 1.5 CONCLUSIONS AND FUTURE TRENDS 29 1.6 REFERENCES. . .. . .
. . . . . . . .. . . . . . . . . . . . . .. . . .. . . . . . . . .. . .
. . . . . . . 31 2 SENSORY PERCEPTION AS A BASIS OF FOOD ACCEPTANCE AND
CONSUMPTION 34 H. TUORILA, UNIVERSITY OF HELSINKI, FINLAND 2.1
INTRODUCTION ,... 34 2.2 THE SENSORY SYSTEM 35 2.3 PREDICTION OF
CONSUMPTION FROM SENSORY-AFFECTIVE RESPONSES. 43 2.4 INDIVIDUAL FACTORS
MODULATING RESPONSES AND CONSUMPTION 54 2.5 WHEN SENSORY PERCEPTIONS ARE
IGNORED 57 2.6 FUTURE TRENDS ,....................... 58 2.7 SOURCES OF
FURTHER INFONNATION AND ADVICE 59 2.8 REFERENCES AND FURTHER READING 59
VI CONTENTS 3 HOW DOES CULTURE AFFECT CHOICE OF FOODS? 66 P. ROZIN,
UNIVERSITY OF PENNSYLVANIA, USA 5 HOW DO RISK BELIEFS AND ETHICS AFFECT
FOOD CHOICE? 108 A. SABA, ISTITUTO NAZIONALE DI RICERCA PER GLI ALIMENTI
E LA NUTRIZIONE, ITALY 5.1 INTRODUCTION.. . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
5.2 CONSUMER RISK PERCEPTION AND FOOD CHOICE 109 5.3 ETHICAL CONCEMS
ASSOCIATED WITH FOODS AND AGRICULTURE TECHNOLOGIES 112 5.4 FUTURE TRENDS
115 5.5 IMPLICATIONS FOR NEW PRODUCT DEVELOPMENT 116 5.6 SOURCES OF
FURTHER INFORMATION AND ADVICE 117 5.7 REFERENCES. . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . 117 4 PSYCHOBIOLOGICAL MECHANISMS IN FOOD CHOICE 81 M. R. YEOMANS,
UNIVERSITY OF SUSSEX, UK 4.1 THE IMPORTANCE OF UNDERSTANDING
PSYCHOBIOLOGICAL MECHANISMS IN FOOD CHOICE . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4.2
NEED-STATES AND HEDONIC REWARDS IN EATING 81 4.3 PSYCHOBIOLOGICAL
INFLUENCES ON ACQUISITION AND EXPRESSION OF FOOD PREFERENCES 82 4.4
MOTIVATIONAL INFLUENCES ON FOOD PREFERENCES 87 4.5 MOTIVATIONAL
INFLUENCES ON FOOD CHOICE 89 4.6 MOTIVATIONAL INFLUENCES ON FOOD INTAKE
.. . . . . . . . . . . . . . . . . . . . . 91 4.7 UNDERSTANDING
PSYCHOBIOLOGICAL MECHANISMS IN FOOD CHOICE FOR FOOD PRODUCT DEVELOPMENT
97 4.8 FUTURE TRENDS 99 4.9 SOURCES OF FURTHER INFORMATION AND ADVICE
100 4.10 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . 100 3.1 3.2 3.3 3.4 3.5
3.6 3.7 3.8 3.9 3.10 FOOD AND CULTURE IN HISTORICAL PERSPECTIVE . THE
WAYS CULTURE AFFECTS FOOD AND FOOD IN LIFE . THE BIG SENSE OF CULTURE
AND ITS RELATION TO FOOD AND EATING .. CULTURE AND ACQUISITION OF FOOD
PREFERENCES . SAME EXAMPLES OF SPECIFIC ISSUES IN PRODUCT MARKETING AND
DEVELOPMENT IN A CULTURAL CONTEXT . LOOKING AT A CULTURAL COMPARISON:
THE FOOD WORLD OF FRENCH AND AMERICANS . UNDERSTANDING CULTURAL
DIMENSIONS IN FOOD CHOICE FOR FOOD PRODUCT DEVELOPMENT . FUTURE TRENDS .
SOURCES OF FURTHER INFORMATION AND ADVICE . REFERENCES . 66 69 69 70 71
75 76 77 77 78 CONTENTS VII 6 CONSUMER ATTITUDES TO FOOD INNOVATION AND
TECHNOLOGY 122 M. SIEGRIST, ETH ZURICH, SWITZERLAND 6.1 INTRODUCTION..
.. . . .. . .. . .. . . .. . .. .. . .. .. . . .. . ... . . . .. . . ..
. .. . . 122 6.2 METHODS AND MODELS FOR ANALYSING CONSUMER ATTITUDES TO
FOOD INNOVATION AND TECHNOLOGY 123 6.3 OUTLINE OF CONSUMER ATTITUDES TO
FOOD INNOVATION AND TECHNOLOGY 125 6.4 UNDERSTANDING CONSUMER CHOICE ,
.. . . . . . . . . . 130 6.5 UNDERSTANDING CONSUMER ATTITUDES TO
INNOVATION AND TECHNOLOGY FOR FOOD PRODUCT DEVELOPMENT 132 6.6 FUTURE
TRENDS 133 6.7 SOURCES OF FURTHER INFORMATION AND ADVICE 134 6.8
REFERENCES................................................... 134 PART
II DETERMINING CONSUMERS FOOD-RELATED ATTITUDES FOR FOOD PRODUCT
DEVELOPMENT 7 METHODS TO UNDERSTAND CONSUMER ATTITUDES AND MOTIVATIONS
IN FOOD PRODUCT DEVELOPMENT 141 D. BUCK, PRODUCT PERCEPTIONS LTD, UK 7.1
INTRODUCTION. . . . .. .. . . . . . . . . . . . . . . . . . . .. . . ..
.. . . . . . . . . . . . . . . . . 141 7.2 QUALITATIVE METHODS 141 7.3
QUANTITATIVE METHODS 150 7.4 QUALITATIVE VS QUANTITATIVE: ARE THEY
REALLY IN COMPETITION? 154 7.5 FUTURE
TRENDS................................................. 155 7.6
REFERENCES/SOURCES OF FURTHER INFORMATION 157 8 USING MEANS-END CHAINS
TO UNDERSTAND FOOD CONSUMERS KNOWLEDGE STRUCTURES 158 A. KRYSTALLIS,
NATIONAL AGRICULTURE RESEARCH FOUNDATION, GREECE 8.1 INTRODUCTION .... ,
.. . .. . . .... .. . . .. .. . .. .. . . .. .. . . .. 158 8.2
CONCEPTUA1 MODEL OF MEC ANALYSIS THEORY 160 8.3 THE IADDERING
INTERVIEWING TECHNIQUE 163 8.4 MEC CONSUMER RESEARCH AND NEW PRODUCT
DEVELOPMENT 173 8.5 PAST AND FUTURE TRENDS IN MEC-RELATED RESEARCH 175
8.6 SOURCES OF FURTHER INFORMATION 182 8.7 CASE STUDY: THE GREEK WINE
INDUSTRY AND ITS RE-DIRECTION TO QUALITY ORGANIC WINE PRODUCTION - WHAT
DOES MEC TELL US? 183 8.8 REFERENCES 189 9 CONSUMER ATTITUDE
MEASURES AND FOOD PRODUCT DEVELOPMENT .. 197 K. BRUNSE AND K. G.
GRUNERT, UNIVERSITY 0/ AARHUS, DENMARK 9.1 INTRODUCTION. .. .. .. .. . .
.. .. . .. .. . .. . . .. .. .. .. . . .. .. .. .. . .. . .. . 197 9.2
THE NIEANS-END CHAIN APPROACH 198 VLLL CONTENTS 9.3 THE FOOD-RELATED
LIFESTYLE APPROACH 205 9.4 GENERAL DISCUSSION - THE ISSUE OF
CONSUMER-LED FOOD PRODUCT DEVELOPMENT . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . 211 9.5 SOURCES OF FURTHER
INFONNATION AND ADVICE 214 9.6
REFERENCES................................................... 215
APPENDIX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . 217 10 MEASURING CONSUMER EXPECTATIONS TO IMPROVE FOOD PRODUCT
DEVELOPMENT . . . .. . . . . . . . . . . . 223 A. V. CARDELLO, US ARMY
NATICK SOLDIER, R, D & E CENTER, USA 10.1 INTRODUCTION 223 10.2
EXPECTATIONS IN PSYCHOLOGY AND CONSUMER BEHAVIOR . 224 10.3 BASIC
ELEMENTS OF CONDUCTING RESEARCH ON CONSUMER EXPECTATIONS 232 10.4
CURRENT ISSUES AND FUTURE TRENDS 241 10.5 SOURCES OF FURTHER INFONNATION
AND ADVICE 251 10.6 REFERENCES. .. .. .... . . .. . . .. ... .. .. . ..
. ... . .. .. .. .. .. . .. .. . . .. 252 11 BOREDOM AND THE REASONS WHY
SOME NEW FOOD PRODUCTS FALL ... 262 E. P. KOESTER AND J MOJET, WAGENINGEN
UNIVERSITY, THE NETHERLANDS 11.1 INTRODUCTION. . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
262 11.2 PRODUCT BOREDOM 263 11.3 SLOWLY RISING AVERSION 273 11.4 FUTURE
TRENDS 277 11.5 SOURCES OF FURTHER INFONNATION AND ADVICE 278 11.6
REFERENCES................................................... 278 12
SENSOEMOTIONAL OPTIMISATION OF FOOD PRODUCTS AND BRANDS ... . 281 D.
THOMSON, MMR RESEARCH WORLDWIDE LTD, UK 12.1 USING SENSORY
CHARACTERISTICS TO BUILD BRANDS 281 12.2 SENSOEMOTIONAL OPTIMISATION IN
BRAND AND PRODUCT DEVELOPMENT . . . . . . . . . . . . . . . 290 12.3
SENSOEMOTIONAL PROFILING 292 12.4 COMMERCIAL APPLICATIONS 300 12.5
SOURCES OF FURTHER INFORMATION AND ADVICE 302 12.6 REFERENCES...... . ..
. .. . . 302 PART III METHODS FOR CONSUMER-IED FOOD PRODUCT DEVELOPMENT
13 SENSORY RESEARCH AND CONSUMER-LED FOOD PRODUCT DEVELOPMENT 307 H.
STONE AND J. L. SIDEL, TRAGON CORPORATION, USA 13.1 INTRODUCTION 307
13.2 THE PRODUCT DEVELOPMENT PROCESS 308 13.3 SENSORY S ROLE IN PRODUCT
DEVELOPMENT 310 CONTENTS IX 13.4 SENSORY EVALUATION 312 13.5
APPLICATIONS - OPPORTUNITIES 316 13.6
CONCLUSIONS.................................................. 320 13.7
REFERENCES................................................... 320 14
OPPORTUNITY IDENTIFICATION IN NEW PRODUCT DEVELOPMENT AND INNOVATION IN
FOOD PRODUCT DEVELOPMENT 321 E. VAN KLEE! AND H. C. M. VAN TRIJP,
WAGENINGEN UNIVERSITY, THE NETHERLANDS 14.1
INTRODUCTION.................................................. 321 14.2
A TYPOLOGY OF CONSUMER RESEARCH FOR OPPORTUNITY IDENTIFICATION 325 14.3
OPPORTUNITY IDENTIFICATION: SOME CONCERNS AND LIRNITATIONS OF SUPPORTING
METHODOLOGIES 331 14.4 GOLDENBERG S INNOVATION TEMPLATE APPROACH 333
14.5 CONCLUSIONS.................................................. 337
14.6 SOURCES OF FURTHER INFORMATION AND ADVICE 338 14.7
REFERENCES................................................... 338 15
CONSUMER-DRLVEN CONCEPT DEVELOPMENT AND INNOVATION IN FOOD PRODUCT
DEVELOPMENT 342 H. MOSKOWITZ, MOSKOWITZ JACOBS INC, USA 15.1 CHAPTER
SUMMARY 342 15.2 IMPORTANCE OF CONCEPTS AS BLUEPRINTS FOR PRODUCT DESIGN
342 15.3 THE NEED FOR FASTER AND BETTER CONCEPT DESIGN AND INNOVATION
343 15.4 SYSTEMATIC EXPLORATION OF CONCEPTS BY EXPERIMENTAL DESIGN ..
345 15.5 CONSUMER RESEARCH VENUES AND THE INTERNET 348 15.6 APPLICATION
1: CREATING A PRODUCT-CONCEPT INNOVATION MACHINE THROUGH
MIXING/MATCHING 357 15.7 APPLICATION 2: SOURCEBOOKS FOR CONCEPT IDEAS:
INNOVAIDONLINE*.NET AND IT! DATABASES 367 15.8 GOING BEYOND PRODUCT
FEATURES AS DETENNINERS OF CONSUMER CHOICE THE IT(~ DATABASES 373 15.9
CONCLUSIONS.................................................. 378 15.10
REFERENCES 381 16 CONSUMER TESTING OF FOOD PRODUCTS USING CHILDREN 383
R. POPPER AND 1. 1. KROLL, PERYAM & KROLL RESEARCH CORPORATION, USA 16.1
INTRODUCTION 383 16.2 SENSORY SENSITIVITY OF CHILDREN 384 16.3 ORIGIN OF
FOOD PREFERENCES 387 16.4 DIFFERENCES BETWEEN CHILDREN AND ADULTS IN
FOOD PREFERENCES 389 16.5 RESEARCH METHODS FOR TESTING CHILDREN 390 16.6
HEDONIC TESTING WITH CHILDREN 391 16.7 USE OF INTENSITY AND
JUST-ABOUT-RIGHT SCALES 399 X CONTENTS 16.8 FUTURE TRENDS 402 16.9
SOURCES OF FURTHER INFORMATION AND ADVICE 403 16.10 REFERENCES 403 17
THE USE OF JUST-ABOUT-RIGHT (JAR) SCALES IN FOOD PRODUCT DEVELOPMENT AND
REFORMULATION ..... . . . . . .. .. . . . . . . . . . . . . . . . . . .
. 407 L. ROTHMAN, KRAFT FOODS, USA 17.1 INTRODUCTION TO JAR SCALES 407
17.2 DEFINING JAR SCALES 408 17.3 JAR SEALE CONSTRUCTION 408 17.4
CONTROVERSIES ..... .. .. . . .. . .. .. .. . . .. . .. . . . . . . ..
.. .. .. .. . . .. . 411 17.5 APPROPRIATE USES OF JAR SCALES 413 17.6
ANALYSIS AND INTERPRETATION OF JAR SEALES 413 17.7 INTRODUCTION TO
PENALTY ANALYSIS 417 17.8 ALTERNATIVES TO JAR SCALES 431 17.9 FUTURE
TRENDS 431 17.10 SOURCES OF FURTHER INFORMATION AND ADVICE . . . . . . .
. . . . . 432 17.11 ACKNOWLEDGMENTS , . . . .. . . . . . . .. . .. . ..
. .. . .. . 432 17.12 REFERENCES 432 18 CONDUCTING DIFFERENCE TESTING
AND PREFERENCE TRIALS PROPERLY FOR FOOD PRODUCT DEVELOPMENT 434 M 0
MAHONY, UNIVERSITY 01 CALIFORNIA, DAVIS, USA 18.1 INTRCDUCTION: THE
ROLE OF DIFFERENCE AND PREFERENCE TESTING 434 18.2 DIFFERENCE TESTS 437
18.3 PREFERENCE TESTS 445 18.4 HOW DO WE INTERACT WITH THE CONSUMERS?
449 18.5 SOURCES OF FURTHER INFORMATION AND ADVICE 451 18.6 REFERENCES
... , . . . . ... . .. .. .. . . . . . . . . . . . .. . .. . . . . . ..
. . . . . . . . . . 452 19 THURSTONIAN PROBABILISTIC APPROACHES TO NEW
FOOD PRODUCT DEVELOPMENT , ,....... 456 J F. DELWICHE, THE OMA STATE
UNIVERSITY, USA 19.1 INTRODUCTION , 456 19.2 PROBABILISTIC MODELS , , ,
460 19.3 FUTURE TRENDS ,............................. 469 19.4
REFERENCES ,. . . . . . . . . . . . . . . . .. . . . . . . . . . . 469
20 USING AUCTIONS TO ESTIMATE PRICES AND VALUE OF FOOD PRODUCTS ., 471 Y
LOHEAC, ESC BRETAGNE BREST, FRANCE AND S. LSSANCHOU, UMR FLAVIC
INRA-ENESAD, FRANCE 20.1
INTRODUCTION.................................................. 471 20.2
ESTIMATE VALUE OF FOOD PRODUCT WITH AUCTIONS ..... ,.......... 473 20.3
USING INFORMATION FROM AUCTIONS TO UNDERSTAND FOOD CHOICES 481 CONTENTS
XI 20.4 AUCTIONS AND OTHER METHODS: ADVANTAGES, DISADVANTAGES AND
COMPLEMENTARITIES 483 20.5 LIMITS OF EXPERIMENTAL AUCTIONS AND FUTURE
TRENDS 485 20.6 SOURCES OF FURTHER INFONNATION AND ADVICE 487 20.7
REFERENCES , , . . . . .. . . . . . 488 21 THE USE OF PARTIAL LEAST
SQUARES METHODS IN NEW FOOD PRODUCT DEVELOPMENT 492 M. MARTENS,
MATFORSK. NORWAY, M. TENENHAUS, HEC SCHOOL 0/ MANAGEMENT, FRANCE, V.
ESPOSITO VINZI, ESSEC BUSINESS SCHOOL, FRANCE AND H. MARTENS, MATFORSK,
NORWAY 21.1 INTRODUCTION , .. .. . .. .. . .. . . . . .. . . .. .. . .
492 21.2 PLS METHOD ............ 493 21.3 LAYPERSON S GUIDE TO PLS
METHODS 504 21.4 EXAMPLES OF PLS METHODS IN PRACTICE .. .. .. .. . 507
21.5 FUTURE TRENDS 518 21.6 SOURCES OF FURTHER INFONNATION AND ADVICE
520 21.7 REFERENCES 521 22 CASE STUDY OF CONSUMER-ORIENTED FOOD PRODUCT
DEVELOPMENT: REDUCED-CALORIE FOODS .. . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . 524 1. BOGUE AND D.
SORENSON, UNIVERSITY COLLEGE CORK, IRELAND 22.1 INTRODUCTION. . . .. .
.. . . .. .. . .. . . . .. . . .. .. . . .. . .. .. . .. .. .. .. . . ..
524 22.2 CONSUMER TRENDS AND HEALTHY EATING 525 22.3 REDUCED-CALORIE
FOODS AND BEVERAGES: MARKETING AND TECHNOLOGICAL CHALLENGES . . . . . .
. . . . . . . . . . . . . 526 22.4 NEW PRODUCT DEVELOPMENT SUCCESS
FACTORS 527 22.5 NEW PRODUCT DEVELOPMENT CASE STUDY: REDUCED-CALORIE
ON-THE-GO BEVERAGES 529 22.6 SUMMARY ... . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 546
22.7 SOURCES OF FURTHER INFONNATION AND ADVICE 547 22.8
REFERENCES................................................... 547 23
PREFERENCE MAPPING AND FOOD PRODUCT DEVELOPMENT 551 H. MACFIE, HAI
MACFIE TRAINING SERVICES, UK 23.1 INTRODUCTION 551 23.2 CONDUCTING
CENTRAL LOCATION TRIALS 552 23.3
ANALYSES..................................................... 559 23.4
RECENT DEVELOPMENTS IN PREFERENCE MAPPING 583 23.5 SOURCES OF FURTHER
INFORMATION AND ADVICE 588 23.6 ACKNOWLEDGEMENT 588 23.7 REFERENCES .
. . . 588 INDEX 593
|
| adam_txt |
CONTENTS CONTRIBUTOR CONTACT DETAILS PREFACE PART I UNDERSTANDING
CONSUMER FOOD CHOICE AND ACCEPTANCE XLLL XVII 1 INTEGRATING CONSUMER
RESPONSES TO FOOD PRODUCTS . . . . . . . . . . . . 3 H. L. MEISELMAN,
NATICK SOLDIER CENTER, USA 1.1 INTRODUCTION 3 1.2 FOCUS ON THE PRODUCT 5
1.3 FOCUS ON THE PERSON 13 1.4 FOCUS ON SOCIAL, ECONOMIC AND PHYSICAL
CONTEXT 25 1.5 CONCLUSIONS AND FUTURE TRENDS 29 1.6 REFERENCES. . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . 31 2 SENSORY PERCEPTION AS A BASIS OF FOOD ACCEPTANCE AND
CONSUMPTION 34 H. TUORILA, UNIVERSITY OF HELSINKI, FINLAND 2.1
INTRODUCTION ,. 34 2.2 THE SENSORY SYSTEM 35 2.3 PREDICTION OF
CONSUMPTION FROM SENSORY-AFFECTIVE RESPONSES. 43 2.4 INDIVIDUAL FACTORS
MODULATING RESPONSES AND CONSUMPTION 54 2.5 WHEN SENSORY PERCEPTIONS ARE
IGNORED 57 2.6 FUTURE TRENDS ,. 58 2.7 SOURCES OF
FURTHER INFONNATION AND ADVICE 59 2.8 REFERENCES AND FURTHER READING 59
VI CONTENTS 3 HOW DOES CULTURE AFFECT CHOICE OF FOODS? 66 P. ROZIN,
UNIVERSITY OF PENNSYLVANIA, USA 5 HOW DO RISK BELIEFS AND ETHICS AFFECT
FOOD CHOICE? 108 A. SABA, ISTITUTO NAZIONALE DI RICERCA PER GLI ALIMENTI
E LA NUTRIZIONE, ITALY 5.1 INTRODUCTION. . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
5.2 CONSUMER RISK PERCEPTION AND FOOD CHOICE 109 5.3 ETHICAL CONCEMS
ASSOCIATED WITH FOODS AND AGRICULTURE TECHNOLOGIES 112 5.4 FUTURE TRENDS
115 5.5 IMPLICATIONS FOR NEW PRODUCT DEVELOPMENT 116 5.6 SOURCES OF
FURTHER INFORMATION AND ADVICE 117 5.7 REFERENCES. . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . 117 4 PSYCHOBIOLOGICAL MECHANISMS IN FOOD CHOICE 81 M. R. YEOMANS,
UNIVERSITY OF SUSSEX, UK 4.1 THE IMPORTANCE OF UNDERSTANDING
PSYCHOBIOLOGICAL MECHANISMS IN FOOD CHOICE . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4.2
NEED-STATES AND HEDONIC REWARDS IN EATING 81 4.3 PSYCHOBIOLOGICAL
INFLUENCES ON ACQUISITION AND EXPRESSION OF FOOD PREFERENCES 82 4.4
MOTIVATIONAL INFLUENCES ON FOOD PREFERENCES 87 4.5 MOTIVATIONAL
INFLUENCES ON FOOD CHOICE 89 4.6 MOTIVATIONAL INFLUENCES ON FOOD INTAKE
. . . . . . . . . . . . . . . . . . . . . 91 4.7 UNDERSTANDING
PSYCHOBIOLOGICAL MECHANISMS IN FOOD CHOICE FOR FOOD PRODUCT DEVELOPMENT
97 4.8 FUTURE TRENDS 99 4.9 SOURCES OF FURTHER INFORMATION AND ADVICE
100 4.10 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . 100 3.1 3.2 3.3 3.4 3.5
3.6 3.7 3.8 3.9 3.10 FOOD AND CULTURE IN HISTORICAL PERSPECTIVE . THE
WAYS CULTURE AFFECTS FOOD AND FOOD IN LIFE . THE BIG SENSE OF CULTURE
AND ITS RELATION TO FOOD AND EATING . CULTURE AND ACQUISITION OF FOOD
PREFERENCES . SAME EXAMPLES OF SPECIFIC ISSUES IN PRODUCT MARKETING AND
DEVELOPMENT IN A CULTURAL CONTEXT . LOOKING AT A CULTURAL COMPARISON:
THE FOOD WORLD OF FRENCH AND AMERICANS . UNDERSTANDING CULTURAL
DIMENSIONS IN FOOD CHOICE FOR FOOD PRODUCT DEVELOPMENT . FUTURE TRENDS .
SOURCES OF FURTHER INFORMATION AND ADVICE . REFERENCES . 66 69 69 70 71
75 76 77 77 78 CONTENTS VII 6 CONSUMER ATTITUDES TO FOOD INNOVATION AND
TECHNOLOGY 122 M. SIEGRIST, ETH ZURICH, SWITZERLAND 6.1 INTRODUCTION.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . 122 6.2 METHODS AND MODELS FOR ANALYSING CONSUMER ATTITUDES TO
FOOD INNOVATION AND TECHNOLOGY 123 6.3 OUTLINE OF CONSUMER ATTITUDES TO
FOOD INNOVATION AND TECHNOLOGY 125 6.4 UNDERSTANDING CONSUMER CHOICE ,
. . . . . . . . . . 130 6.5 UNDERSTANDING CONSUMER ATTITUDES TO
INNOVATION AND TECHNOLOGY FOR FOOD PRODUCT DEVELOPMENT 132 6.6 FUTURE
TRENDS 133 6.7 SOURCES OF FURTHER INFORMATION AND ADVICE 134 6.8
REFERENCES. 134 PART
II DETERMINING CONSUMERS' FOOD-RELATED ATTITUDES FOR FOOD PRODUCT
DEVELOPMENT 7 METHODS TO UNDERSTAND CONSUMER ATTITUDES AND MOTIVATIONS
IN FOOD PRODUCT DEVELOPMENT 141 D. BUCK, PRODUCT PERCEPTIONS LTD, UK 7.1
INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . 141 7.2 QUALITATIVE METHODS 141 7.3
QUANTITATIVE METHODS 150 7.4 QUALITATIVE VS QUANTITATIVE: ARE THEY
REALLY IN COMPETITION? " 154 7.5 FUTURE
TRENDS. 155 7.6
REFERENCES/SOURCES OF FURTHER INFORMATION 157 8 USING MEANS-END CHAINS
TO UNDERSTAND FOOD CONSUMERS' KNOWLEDGE STRUCTURES 158 A. KRYSTALLIS,
NATIONAL AGRICULTURE RESEARCH FOUNDATION, GREECE 8.1 INTRODUCTION . ,
. . . . . . . . . . . . . . . . . . . . . 158 8.2
CONCEPTUA1 MODEL OF MEC ANALYSIS THEORY 160 8.3 THE 'IADDERING'
INTERVIEWING TECHNIQUE 163 8.4 MEC CONSUMER RESEARCH AND NEW PRODUCT
DEVELOPMENT 173 8.5 PAST AND FUTURE TRENDS IN MEC-RELATED RESEARCH 175
8.6 SOURCES OF FURTHER INFORMATION 182 8.7 CASE STUDY: THE GREEK WINE
INDUSTRY AND ITS RE-DIRECTION TO QUALITY ORGANIC WINE PRODUCTION - WHAT
DOES MEC TELL US? " 183 8.8 REFERENCES '" " 189 9 CONSUMER ATTITUDE
MEASURES AND FOOD PRODUCT DEVELOPMENT . 197 K. BRUNSE AND K. G.
GRUNERT, UNIVERSITY 0/ AARHUS, DENMARK 9.1 INTRODUCTION. . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . 197 9.2
THE NIEANS-END CHAIN APPROACH 198 VLLL CONTENTS 9.3 THE FOOD-RELATED
LIFESTYLE APPROACH 205 9.4 GENERAL DISCUSSION - THE ISSUE OF
CONSUMER-LED FOOD PRODUCT DEVELOPMENT . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . 211 9.5 SOURCES OF FURTHER
INFONNATION AND ADVICE 214 9.6
REFERENCES. 215
APPENDIX . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . 217 10 MEASURING CONSUMER EXPECTATIONS TO IMPROVE FOOD PRODUCT
DEVELOPMENT . . . . . . . . . . . . . . . 223 A. V. CARDELLO, US ARMY
NATICK SOLDIER, R, D & E CENTER, USA 10.1 INTRODUCTION 223 10.2
EXPECTATIONS IN PSYCHOLOGY AND CONSUMER BEHAVIOR . 224 10.3 BASIC
ELEMENTS OF CONDUCTING RESEARCH ON CONSUMER EXPECTATIONS 232 10.4
CURRENT ISSUES AND FUTURE TRENDS 241 10.5 SOURCES OF FURTHER INFONNATION
AND ADVICE 251 10.6 REFERENCES. . . . . . . . . . . . . . .
. . . . . . . . . . . . . . 252 11 BOREDOM AND THE REASONS WHY
SOME NEW FOOD PRODUCTS FALL . 262 E. P. KOESTER AND J MOJET, WAGENINGEN
UNIVERSITY, THE NETHERLANDS 11.1 INTRODUCTION. . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
262 11.2 PRODUCT BOREDOM 263 11.3 SLOWLY RISING AVERSION 273 11.4 FUTURE
TRENDS 277 11.5 SOURCES OF FURTHER INFONNATION AND ADVICE 278 11.6
REFERENCES. 278 12
SENSOEMOTIONAL OPTIMISATION OF FOOD PRODUCTS AND BRANDS . . 281 D.
THOMSON, MMR RESEARCH WORLDWIDE LTD, UK 12.1 USING SENSORY
CHARACTERISTICS TO BUILD BRANDS 281 12.2 SENSOEMOTIONAL OPTIMISATION IN
BRAND AND PRODUCT DEVELOPMENT . . . . . . . . . . . . . . . 290 12.3
SENSOEMOTIONAL PROFILING 292 12.4 COMMERCIAL APPLICATIONS 300 12.5
SOURCES OF FURTHER INFORMATION AND ADVICE 302 12.6 REFERENCES. . .
. . . . 302 PART III METHODS FOR CONSUMER-IED FOOD PRODUCT DEVELOPMENT
13 SENSORY RESEARCH AND CONSUMER-LED FOOD PRODUCT DEVELOPMENT 307 H.
STONE AND J. L. SIDEL, TRAGON CORPORATION, USA 13.1 INTRODUCTION 307
13.2 THE PRODUCT DEVELOPMENT PROCESS 308 13.3 SENSORY'S ROLE IN PRODUCT
DEVELOPMENT 310 CONTENTS IX 13.4 SENSORY EVALUATION 312 13.5
APPLICATIONS - OPPORTUNITIES 316 13.6
CONCLUSIONS. 320 13.7
REFERENCES. 320 14
OPPORTUNITY IDENTIFICATION IN NEW PRODUCT DEVELOPMENT AND INNOVATION IN
FOOD PRODUCT DEVELOPMENT 321 E. VAN KLEE! AND H. C. M. VAN TRIJP,
WAGENINGEN UNIVERSITY, THE NETHERLANDS 14.1
INTRODUCTION. 321 14.2
A TYPOLOGY OF CONSUMER RESEARCH FOR OPPORTUNITY IDENTIFICATION 325 14.3
OPPORTUNITY IDENTIFICATION: SOME CONCERNS AND LIRNITATIONS OF SUPPORTING
METHODOLOGIES 331 14.4 GOLDENBERG'S INNOVATION TEMPLATE APPROACH 333
14.5 CONCLUSIONS. 337
14.6 SOURCES OF FURTHER INFORMATION AND ADVICE 338 14.7
REFERENCES. 338 15
CONSUMER-DRLVEN CONCEPT DEVELOPMENT AND INNOVATION IN FOOD PRODUCT
DEVELOPMENT 342 H. MOSKOWITZ, MOSKOWITZ JACOBS INC, USA 15.1 CHAPTER
SUMMARY 342 15.2 IMPORTANCE OF CONCEPTS AS BLUEPRINTS FOR PRODUCT DESIGN
342 15.3 THE NEED FOR FASTER AND BETTER CONCEPT DESIGN AND INNOVATION
343 15.4 SYSTEMATIC EXPLORATION OF CONCEPTS BY EXPERIMENTAL DESIGN .
345 15.5 CONSUMER RESEARCH VENUES AND THE INTERNET 348 15.6 APPLICATION
1: CREATING A PRODUCT-CONCEPT 'INNOVATION MACHINE' THROUGH
MIXING/MATCHING 357 15.7 APPLICATION 2: SOURCEBOOKS FOR CONCEPT IDEAS:
INNOVAIDONLINE*.NET AND IT! DATABASES 367 15.8 GOING BEYOND PRODUCT
FEATURES AS DETENNINERS OF CONSUMER CHOICE THE IT(~ DATABASES 373 15.9
CONCLUSIONS. 378 15.10
REFERENCES 381 16 CONSUMER TESTING OF FOOD PRODUCTS USING CHILDREN 383
R. POPPER AND 1. 1. KROLL, PERYAM & KROLL RESEARCH CORPORATION, USA 16.1
INTRODUCTION 383 16.2 SENSORY SENSITIVITY OF CHILDREN 384 16.3 ORIGIN OF
FOOD PREFERENCES 387 16.4 DIFFERENCES BETWEEN CHILDREN AND ADULTS IN
FOOD PREFERENCES 389 16.5 RESEARCH METHODS FOR TESTING CHILDREN 390 16.6
HEDONIC TESTING WITH CHILDREN 391 16.7 USE OF INTENSITY AND
JUST-ABOUT-RIGHT SCALES 399 X CONTENTS 16.8 FUTURE TRENDS 402 16.9
SOURCES OF FURTHER INFORMATION AND ADVICE 403 16.10 REFERENCES 403 17
THE USE OF JUST-ABOUT-RIGHT (JAR) SCALES IN FOOD PRODUCT DEVELOPMENT AND
REFORMULATION . . . . . . . . . . . . . . . . . . . . . . . . . .
. 407 L. ROTHMAN, KRAFT FOODS, USA 17.1 INTRODUCTION TO JAR SCALES 407
17.2 DEFINING JAR SCALES 408 17.3 JAR SEALE CONSTRUCTION 408 17.4
CONTROVERSIES . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . 411 17.5 APPROPRIATE USES OF JAR SCALES 413 17.6
ANALYSIS AND INTERPRETATION OF JAR SEALES 413 17.7 INTRODUCTION TO
PENALTY ANALYSIS 417 17.8 ALTERNATIVES TO JAR SCALES 431 17.9 FUTURE
TRENDS 431 17.10 SOURCES OF FURTHER INFORMATION AND ADVICE . . . . . . .
. . . . . 432 17.11 ACKNOWLEDGMENTS , . . . . . . . . . . . . . . .
. . . . . 432 17.12 REFERENCES 432 18 CONDUCTING DIFFERENCE TESTING
AND PREFERENCE TRIALS PROPERLY FOR FOOD PRODUCT DEVELOPMENT 434 M 0
'MAHONY, UNIVERSITY 01 CALIFORNIA, DAVIS, USA 18.1 INTRCDUCTION: THE
ROLE OF DIFFERENCE AND PREFERENCE TESTING 434 18.2 DIFFERENCE TESTS 437
18.3 PREFERENCE TESTS 445 18.4 HOW DO WE INTERACT WITH THE CONSUMERS?
449 18.5 SOURCES OF FURTHER INFORMATION AND ADVICE 451 18.6 REFERENCES
. , . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . 452 19 THURSTONIAN PROBABILISTIC APPROACHES TO NEW
FOOD PRODUCT DEVELOPMENT , ,. 456 J F. DELWICHE, THE OMA STATE
UNIVERSITY, USA 19.1 INTRODUCTION , 456 19.2 PROBABILISTIC MODELS , , ,
460 19.3 FUTURE TRENDS ,. 469 19.4
REFERENCES ,. . . . . . . . . . . . . . . . . . . . . . . . . . . 469
20 USING AUCTIONS TO ESTIMATE PRICES AND VALUE OF FOOD PRODUCTS ., 471 Y
LOHEAC, ESC BRETAGNE BREST, FRANCE AND S. LSSANCHOU, UMR FLAVIC
INRA-ENESAD, FRANCE 20.1
INTRODUCTION. 471 20.2
ESTIMATE VALUE OF FOOD PRODUCT WITH AUCTIONS . ,. 473 20.3
USING INFORMATION FROM AUCTIONS TO UNDERSTAND FOOD CHOICES 481 CONTENTS
XI 20.4 AUCTIONS AND OTHER METHODS: ADVANTAGES, DISADVANTAGES AND
COMPLEMENTARITIES 483 20.5 LIMITS OF EXPERIMENTAL AUCTIONS AND FUTURE
TRENDS 485 20.6 SOURCES OF FURTHER INFONNATION AND ADVICE 487 20.7
REFERENCES , , . . . . . . . . . . 488 21 THE USE OF PARTIAL LEAST
SQUARES METHODS IN NEW FOOD PRODUCT DEVELOPMENT 492 M. MARTENS,
MATFORSK. NORWAY, M. TENENHAUS, HEC SCHOOL 0/ MANAGEMENT, FRANCE, V.
ESPOSITO VINZI, ESSEC BUSINESS SCHOOL, FRANCE AND H. MARTENS, MATFORSK,
NORWAY 21.1 INTRODUCTION , . . . . . . . . . . . . . . . . . .
492 21.2 PLS METHOD ". 493 21.3 LAYPERSON'S GUIDE TO PLS
METHODS 504 21.4 EXAMPLES OF PLS METHODS IN PRACTICE . . . . . 507
21.5 FUTURE TRENDS 518 21.6 SOURCES OF FURTHER INFONNATION AND ADVICE
520 21.7 REFERENCES 521 22 CASE STUDY OF CONSUMER-ORIENTED FOOD PRODUCT
DEVELOPMENT: REDUCED-CALORIE FOODS . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . 524 1. BOGUE AND D.
SORENSON, UNIVERSITY COLLEGE CORK, IRELAND 22.1 INTRODUCTION. . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
524 22.2 CONSUMER TRENDS AND HEALTHY EATING 525 22.3 REDUCED-CALORIE
FOODS AND BEVERAGES: MARKETING AND TECHNOLOGICAL CHALLENGES . . . . . .
. . . . . . . . . . . . . 526 22.4 NEW PRODUCT DEVELOPMENT SUCCESS
FACTORS 527 22.5 NEW PRODUCT DEVELOPMENT CASE STUDY: REDUCED-CALORIE
ON-THE-GO BEVERAGES 529 22.6 SUMMARY . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 546
22.7 SOURCES OF FURTHER INFONNATION AND ADVICE 547 22.8
REFERENCES. 547 23
PREFERENCE MAPPING AND FOOD PRODUCT DEVELOPMENT 551 H. MACFIE, HAI
MACFIE TRAINING SERVICES, UK 23.1 INTRODUCTION 551 23.2 CONDUCTING
CENTRAL LOCATION TRIALS 552 23.3
ANALYSES. 559 23.4
RECENT DEVELOPMENTS IN PREFERENCE MAPPING 583 23.5 SOURCES OF FURTHER
INFORMATION AND ADVICE 588 23.6 ACKNOWLEDGEMENT 588 23.7 REFERENCES '" .
. . . 588 INDEX 593 |
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| illustrated | Illustrated |
| index_date | 2024-07-02T17:08:27Z |
| indexdate | 2024-07-09T20:56:14Z |
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| isbn | 1845690729 9781845690724 |
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| spelling | Consumer-led food product development ed. by Hal MacFie Cambridge [u.a.] Woodhead 2007 XVIII, 613 S. Ill., graph. Darst. 24cm txt rdacontent n rdamedia nc rdacarrier Food industry and trade Management Consumer behavior New products Food Testing Produktentwicklung (DE-588)4139402-1 gnd rswk-swf Verbraucherverhalten (DE-588)4062644-1 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Produktentwicklung (DE-588)4139402-1 s Verbraucherverhalten (DE-588)4062644-1 s b DE-604 MacFie, Hal edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015583253&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Consumer-led food product development Food industry and trade Management Consumer behavior New products Food Testing Produktentwicklung (DE-588)4139402-1 gnd Verbraucherverhalten (DE-588)4062644-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4139402-1 (DE-588)4062644-1 (DE-588)4034870-2 (DE-588)4143413-4 |
| title | Consumer-led food product development |
| title_auth | Consumer-led food product development |
| title_exact_search | Consumer-led food product development |
| title_exact_search_txtP | Consumer-led food product development |
| title_full | Consumer-led food product development ed. by Hal MacFie |
| title_fullStr | Consumer-led food product development ed. by Hal MacFie |
| title_full_unstemmed | Consumer-led food product development ed. by Hal MacFie |
| title_short | Consumer-led food product development |
| title_sort | consumer led food product development |
| topic | Food industry and trade Management Consumer behavior New products Food Testing Produktentwicklung (DE-588)4139402-1 gnd Verbraucherverhalten (DE-588)4062644-1 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Food industry and trade Management Consumer behavior New products Food Testing Produktentwicklung Verbraucherverhalten Lebensmittel Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015583253&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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