Food Sensory Perception Quiz

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Questions and Answers

Which sensory aspect is primarily responsible for influencing flavor identification?

Vision (correct)

Texture

Touch

Temperature

What role do initial impressions play in food acceptance?

They create expectations that influence overall acceptance. (correct)

They have no effect on overall acceptance.

They only affect health benefits of food.

They solely depend on ingredient quality.

Which taste is specifically associated with sodium chloride?

Bitter

Saltiness (correct)

Sour

Umami

What type of odor perception occurs during chewing and swallowing?

Retronasal Signup and view all the answers

How many taste qualities are recognized in taste perception?

Five Signup and view all the answers

What aspect significantly influences the success of food products in a market?

Sensory quality Signup and view all the answers

Which of the following accurately describes how odors are perceived?

As patterns rather than individual compounds. Signup and view all the answers

What is multimodal perception in relation to food quality?

Involving several sensory modalities. Signup and view all the answers

What role does chemesthesis play in food perception?

It refers to chemical stimulation resulting in burning or stinging sensations. Signup and view all the answers

How does texture perception influence food perception?

By integrating visual, tactile, kinaesthetic, and auditory inputs. Signup and view all the answers

What factor can influence affection towards food?

Brand names and cognitive processes. Signup and view all the answers

Which aspect is NOT a part of tactile perception in food?

Taste intensity. Signup and view all the answers

What is the significance of neural integration in food perception?

It enhances the interpretation of sensory information from various inputs. Signup and view all the answers

Which sensory modality is primarily associated with the sound produced during eating?

Audition. Signup and view all the answers

In measuring affective responses to food, what is one method used?

Rating scales. Signup and view all the answers

Which component is NOT typically included in kinaesthetic perceptions related to food?

Chemical stimulation sensations. Signup and view all the answers

How do hedonic ratings relate to actual food consumption according to lab studies?

They may not predict actual consumption accurately. Signup and view all the answers

What influences children's food preferences the most?

Cultural and social exposure. Signup and view all the answers

What is the role of genetic differences in food consumption habits?

They may influence preferences but the evidence is not conclusive. Signup and view all the answers

How does sensory sensitivity affect food acceptance?

Sensitivity to certain compounds can lead to rejection of foods. Signup and view all the answers

What is a common issue regarding taste-and-spit tests?

They may not offer enough exposure for accurate predictions. Signup and view all the answers

What factors do consumer segments usually reflect?

Values, attitudes, and mental constructs. Signup and view all the answers

Which statement is true regarding elderly individuals and food acceptance?

Impaired sensory capabilities can affect their appetite. Signup and view all the answers

How can consumer expectations impact sensory quality of food?

Consumers expect food to consistently meet sensory expectations. Signup and view all the answers

What should be considered in the planning of trials to avoid bias in food ratings?

Cues from context including other samples and product category descriptions Signup and view all the answers

Which method is NOT typically used in food consumption assessment?

Purchase analysis Signup and view all the answers

How do affective ratings correlate with food consumption?

They can predict 25-50% of food consumption Signup and view all the answers

What is a characteristic behavior observed in elderly respondents during evaluations?

They often demonstrate lenient rating behavior. Signup and view all the answers

What role does affection play in reported purchase interests?

It is influenced by both affection and label information Signup and view all the answers

What factors can influence the correlations between liking ratings and use frequencies?

The method of data collection and respondent characteristics Signup and view all the answers

In consumer sciences, which aspect is primarily of interest?

Purchase intention and actual consumption of specific foods Signup and view all the answers

What is a potential limitation of using surveys and questionnaires in assessing food consumption?

They may not reflect actual consumption due to self-reporting biases Signup and view all the answers

Which variables primarily influence eating habits?

Food, people, and environment Signup and view all the answers

What is the purpose of using sensory testing methods in food product development?

To evaluate sensory attributes that influence food acceptance Signup and view all the answers

What role do qualitative methods play in consumer-focused models?

They uncover attitudes and motivations of consumers through in-depth exploration Signup and view all the answers

How does economic context influence food choices?

It impacts consumer preferences based on their financial capacity Signup and view all the answers

What is a major challenge in food product development related to consumer preferences?

Validating laboratory testing methods against actual market success Signup and view all the answers

Which technique is designed to help adjust product attributes based on consumer preferences?

Just-About-Right scales Signup and view all the answers

What is the primary aim of Home Use Testing (HUT) in food product development?

To assess consumer reactions in a realistic home environment Signup and view all the answers

What future trend is anticipated in food product development?

Greater integration of consumer insights with marketing strategies Signup and view all the answers

What is one reason consumers may overlook sensory differences in products?

Limited choice Signup and view all the answers

What was the primary focus of future research in understanding consumer preferences?

Processing of texture and flavor preferences Signup and view all the answers

In the context of cork taint in wine, at what point do consumers generally reject the wine?

At a higher concentration than the perceived off-flavor threshold Signup and view all the answers

What impact does initial appearance have on consumer perception of a product?

It can create a dramatic effect but does not affect overall liking Signup and view all the answers

Why is understanding individual attitudes and traits important in market competition?

It informs proper consumer segmentation tools Signup and view all the answers

What has been a significant trend in the food market regarding new products?

New products are often modifications of familiar ones Signup and view all the answers

How does expectation theory relate to consumer responses to sensory changes?

It explains how evaluations shift towards expectation if the difference is manageable Signup and view all the answers

What typically drives consumer non-responsiveness to slight deviations in sensory quality?

Prior exposure to similar products Signup and view all the answers

Study Notes

Food Product Development Lecture 1

Food is essential for everyone and a significant industry.
Eating habits are influenced by three main classes of variables: food, people, and environment.
Research focuses on product characteristics, people's responsiveness to food cues, and environmental factors.
Eating behavior is complex, influenced by numerous variables, but often studied separately.
Integrating these variables poses a major challenge for researchers.

Focus on the Product

Earlier models of food acceptance emphasized sensory aspects and physicochemical properties.
Product development involves interdisciplinary collaboration, with sensory playing a crucial role.
Sensory testing methods include descriptive analysis and preference testing.
Sensory attributes greatly influence food acceptance, but the correlation between liking and consumption varies.
Techniques like Just-About-Right scales aid in adjusting product attributes to consumer preferences.

Instrumental data and Sensory qualities

Ingredients and Physical properties
Chemical composition
Nutrients and Vitamins
Sensory qualities (Sweet, sour, fishy, cool, sticky, hard, tough, red, green, light, dark, clear, turbid, etc.)
Hedonic variables (Likes and dislikes, Preferences, Consumption, Waste, etc.)
Sensory channels (Sight, Smell, Flavour, Taste, Touch, Kinaesthesis, Hearing)
Neural transmission
Neural coordination within the brain

Land's Sensory Model of Food Acceptance

Several specific sensory attributes and preferences
Overall sensory preference
Experience expectation availability
Acceptance level
Central Integration
Action
Advertising and price occasion

Cultural influences
Sensory attributes (Taste, Texture, Smell, Appearance, Temperature等)
Central Integration (Brain)
Bodily states (Hunger, thirst, etc.)
Phenomenological response (pleasant/unpleasant)
Behavior (Consumption, Choice of purchase behavior, etc).
Expectations (Packaging, Labeling, Product information, Stereotypes, etc)
Learning and memory
Consequences of behavior

Tuorila's Model

Stimulus (Appearance, Exposure, Experience, Flavour, Texture, Temperature ,Memory, Expectations, Belief, Evaluation, Attitude)
Modality (Vision, Olfaction (smell), Taste, Touch, Chemesthesis, Tactile, Kinesthetic, Cold, and warm perception. Audition)
Information processing in the brain
Response (Affective, other holistic response)

Focus on the Person

Consumer-focused models aim to develop successful products by understanding consumer needs and preferences.
Qualitative methods like depth interviews and focus groups uncover attitudes and motivations.
Group data collection methods reduce time/cost but may be influenced by peer pressure.
Quantitative studies involve large-scale usage and attitude studies to segment consumers based on behaviors and attitudes.

Cornell Model

Ideals
Life course influences
Personal resources
Personal food system
Value negotiations
Managing relationships (Health, Cost, Convenience, Strategies, Taste, Other )
Social factors
Context
Food choice

Context, including social, economic, and cultural factors, is crucial in determining food acceptance.
Various models incorporate context alongside sensory factors.
Eating behavior is influenced by multiple factors, including product characteristics, individual traits, and environmental factors.
Home Use Testing (HUT) provides a more realistic setting for testing new food products.
Economic context and cultural factors significantly impact consumer preferences and food choices.

Marshall Model

Acquisition
Disposal
Food provisioning process
Preparation
Eating
Cooking

The Food Provisioning Process and Appropriate Locations (Table 1.1)

Production (Farm)
Distribution (Market)
Preparation (Kitchen)
Consumption (Table)
Disposal (Scullery)

Future Trends

Consumer-led food product development has evolved significantly, with the emergence of advanced research techniques.
Challenges remain in predicting the market success of novel products and validating laboratory testing methods.
Future trends may involve integrating consumer-oriented product development with marketing strategies and understanding food choices within the context of meals.
Cultural considerations and globalization are essential for future food research, requiring a balance between Western-centric models and global perspectives.

Food Product Development Lecture 2 - Sensory Perception

Human senses help identify edible material and regulate ingestion for survival.
Sensory stimulation triggers preparatory phases for food utilization.
In a competitive market, sensory quality greatly influences the success of food products.
Food acceptance, defined as affective responses to food, is crucial for product success.

The Sensory System

All senses contribute to food perception, with visual and olfactory signals being crucial, Multimodal perception is pivotal
Texture and flavor, major food quality categories, are perceived through multiple sense modalities.
Initial impressions are essential, creating expectations that influence overall acceptance.

Vision

The human eye perceives color and appearance attributes, influencing flavor identification.
Congruent color helps identify corresponding flavors, while incongruent color can mislead.
Recent research demonstrates the powerful role of color in flavor perception, even among trained experts.
Visual cues significantly impact the perception of food quality and flavor.

Olfaction

Odors are perceived through both orthonasal (through the nostrils) and retronasal (during chewing and swallowing) pathways.
The human olfactory system can detect a wide variety of odorous compounds, with individual variations in odor perception.
Odor perception is influenced by factors like exposure, training, and vocabulary.
The olfactory system perceives odors as patterns rather than individual components, contributing to the complexity of odor perception.
Retronasal odor perception plays a significant role in food flavor, along with taste and chemesthetic sensations.

Taste

Taste perception begins on the tongue, where taste buds contain receptor cells.
Five tastes are recognized: sweet, sour, salty, bitter, and umami (brothy).
Different taste qualities are elicited by various chemical compounds.
Saltiness primarily comes from sodium chloride, while bitterness is elicited by a wide range of substances.
Umami taste is typically triggered by compounds like sodium glutamate.
Each taste quality plays a distinct role in food perception and complements other sensory modalities.

Touch (Somesthesis)

Somatosensory perceptions include feelings of cutaneous and deep touch, muscle tension, joint position, warmth, cold, and irritation.
Chemesthesis refers to chemical stimulation of nerve endings, resulting in sensations like burning, stinging, tingling, and numbness.
Tactile perception involves mechanoreceptors reacting to pressure, stretching, and vibration. Mouthfeel, astringency, and oiliness are examples of tactile perceptions.
Kinaesthetic perceptions relate to joint positions and force, influencing textural characteristics such as hardness and elasticity.
Texture perception significantly affects food perception, involving visual, tactile, kinaesthetic, and auditory stimulation.

Audition

Auditory perceptions in food are usually related to texture, such as the sounds produced when biting or chewing crispy or crunchy foods.

Interpretation of Perceptions in the Brain

The brain is crucial in interpreting sensory information, integrating inputs from the various senses.
Flavour perception involves combining taste, retronasal odour, and chemesthesis.
Learning plays a significant role in integrating these sensory inputs into a coherent perception.
Texture perception is also multimodal, involving visual, tactile, kinaesthetic, and auditory stimulation.
Neural integration facilitates perception across modalities.

From Perception to Affection

Affection towards food is processed separately from perceived intensity and can be influenced by cognition.
Brain research confirms the effect of cognition on affection towards food, such as brand names affecting neural responses to drinks.

Prediction of consumption from sensory-affective responses

Various procedures are used to measure responses, such as rating scales and paired comparisons.
Stimuli can be actual food samples or food names.
Context factors influence ratings.
Respondent considerations (e.g., infants, children, elderly)

Methods of Food Consumption Assessment

Developed primarily in nutritional sciences to estimate nutrient intakes.
Includes 24-hour food recall, dietary history, and food frequency questionnaires (FFQ).
Individual food intakes are translated into nutrient intakes using databases.
Consumer sciences focus lies in purchase intention, choice, or consumption of specific foods or food categories.
Instruments for food consumption assessment include surveys, interviews, and questionnaires.

How affective responses and food consumption relate to each other

Affection predicts 25-50% of food consumption.
Correlations between liking ratings and use frequencies range from 0.33 to 0.73.
Correlations are influenced by the method of data collection and respondent characteristics.
Use frequency scales tend to yield higher correlations due to respondent consistency.
Consumers often choose foods they rate as pleasant.
Hedonic ratings influence food choice, but other factors (variety-seeking, dieting) are also pivotal.
The first choice is based on expectations; later choices integrate sensory experiences.

Affective Ratings vs Reported Purchase Interests

Purchase intentions are affected by both affection and label information.
Health-related claims can influence purchase interests, even if the food is not highly liked
Lab studies show that hedonic ratings may not always predict actual consumption.

Individual factors modulating affective responses and consumption

Food preferences are learned from culture and social surroundings, and are not immune to development in childhood. Individual preferences still play a role alongside cultural influences
People vary in their sensitivity to food-related stimuli.
Elderly individuals may have impaired sensory capabilities, affecting their appetites.
However, increased aroma intensity might not always enhance acceptance among elderly with impairment

Genetic Factors and Taste Perception

Genetic differences (tasting status for PROP) influence food consumption habits.
Individuals classified as non-tasters, tasters, or supertasters of PROP exhibit different food preferences.
However, evidence for these genetic influences is not conclusive.

Attitudes, Traits, and Dispositions

Beliefs, attitudes, and personality traits interact with food acceptance.
Consumer segments are often based on values, attitudes, and other mental constructs.
Various scales measure traits and attitudes related to food consumption to better understand consumer preferences.
Researchers should consider validity, cultural context, and translation when using these scales.

When sensory perceptions are ignored

Consumers expect consistent sensory quality of food products.
Deviations from expected quality can lead to complaints.
Changes in sensory quality may not always cause negative consumer responses
Consumers may overlook differences in sensory qualities due to limited choice, prior exposure, or product importance and importance on evaluation.

Impact of Appearance on Perception

Studies demonstrate that while color may dramatically affect initial impression, overall liking may remain unaffected or even be overshadowed by taste. Some consumers overlook sensory differences due to choice or prior impressions

Tolerance to Sensory Changes

Studies reveal that the rejection threshold of a disliked trait, such as cork taint in wine, is often higher than the initial perception of the undesirable trait

Advancements in Brain Research

Significant progress in understanding brain responses to food stimuli.
Future research will focus on how texture and flavor preferences are processed in the brain.
The learning aspect is key in future considerations

Importance of Sensory Quality in Market Competition

Intense competition in the food market emphasizes the importance of sensory quality.
Affective responses of consumers need to be seriously considered within market research.

Growing Importance of Individual Attitudes and Traits

Individual attitudes and traits continue to be important determinants in food acceptance.
Proper consumer segmentation tools are needed to validate consumer profiles
Verbal segmentation instruments must reflect modern consumer thoughts.

Steps in the Product Development Process

Various steps are involved in designing any food product.

Introduction to Food Product Development

Annual consumption of value-added foods in Pakistan is considerable, higher than the entire manufacturing sector
Significant losses occur in agriculture production in Pakistan, particularly in fruits and vegetables, grains and oil seeds
These losses translate to substantial monetary losses, negatively affecting the livelihoods of farmers and traders, alongside the country's economy as a whole
Food processing and preservation efforts are essential to prevent these losses
Opportunities for farmers, entrepreneurs and youth exist in the food processing sectors.

Classification of New Products

New to the world products, Completely new concepts
Rare occurrence, High potential for market success
Me-too products, Simple copying of existing product
Most likely to fail due to low innovation
Line extensions, Modifying existing products to increase market share
New flavour, packaging or size modifications

Reasons for New Product Development

Health issues: Addressing diet-related disorders and evolving health concerns
Environmental concerns: Response to environmental concerns relating to sustainable practices (organic methods)
Convenience and cost: Reflecting changing lifestyles and consumer demands for ease and low cost
Company profitability, providing value-added product
Special applications: Considering military and space-related scenarios, new uses of food materials
Technological developments: Responding to advancements in agricultural and food processing technologies (Genetic modification)
Societal changes, reflecting changes in consumer preferences and lifestyles (Men becoming more involved in food preparation, and other changing lifestyle habits impacting trends and product demand)
Consumer survey (Stages of purchase decisions: Need recognition, Information search, Evaluation, Purchase decision, Post-purchase evaluation)

New Product

Any product which is offered to the market, can satisfy consumer's needs and wants.
Different types are further identified- new to the world, new to the product lines, added to existing lines, improvements and re-positioning, and cost reduction.

NPD Process

Steps in new product development.

Idea Generation

Idea generation is continuous looking for new product opportunities. Ideas can come from internal (R&D, Employees), and external (Customers, Competitors, Suppliers, Distributors, Online opinions) sources.

Idea Screening

Filtering ideas to separate promising ideas from those not economically or technically viable.
Categorizing ideas (promising, marginal or rejected)

Concept development & Testing

Transforming an idea into a product concept
Detailed description of the product concept (Consumer terms)

Market Strategy Development

Creating a marketing strategy to introduce the new product into the market.

Business Analysis

Evaluating the financial viability of the new product concept, including estimations of sales volume, selling prices and profitability.

Product Development

Transforming the new product concept into a technically and commercially feasible physical product.

Market Testing

Testing the product in selected areas
Use methods such as sales wave, simulated, controlled test markets

Commercialization

Launch and marketing of the approved product to full market scope.
Planning when and where to launch the product.
Identifying appropriate target consumers.
Determining how to launch Product Life Cycle.

Causes of New Product Failure

Market/marketing failure, Small market size, Poor positioning, etc.
Financial failure, Low return on investment, etc
Timing failure, Late or too early market entrance
Technical failure, Product doesn't work, etc
Organizational failure Poor fit with organizational culture or poor leadership

Nutraceuticals - Lecture 1 Introduction

Hippocrates's quote "Let food be thy medicine"
Nutraceutical coined in 1989 from "Nutrition" & "Pharmaceutical"
Dietary supplements are important for health promotion and disease reduction.

Nutraceuticals - Lecture 2 Types

Nutrient and non-nutrient compounds that have health-promoting, disease-preventing, or medicinal properties
"A food or part of food or nutrient that provides health benefits, including the prevention or treatment of a disease".
Dietary supplements are products intended to supplement the diet (contain vitamins, minerals, herbs etc.)
Nutraceuticals are derived from food sources, provide added nutritional value, and often claim benefits for health

Different Types of Nutraceuticals

Nutrients (vitamins, minerals)
Herbals/Phytochemicals
Dietary supplements (prebiotics, probiotics)

Nutraceuticals - Lecture 3 Formulation

Manufacturers are increasing marketing novel formulations
Various formulations (capsules, tablets, softgels, chewable, liquid, powders)

Nutraceuticals - Lecture 4 Major Nutraceuticals

Glucosamine, Chondroitin, Methylsulfonylmethane (MSM), Coenzyme Q10, Melatonin, Carnitine, Acetyl-L-carnitine, etc.

Nutraceuticals - Lecture 5 Applications

Used in various fields: pharmaceuticals, clinical, environmental, and forensics.

Nutraceuticals - Lecture 6 Manufacturing & Analysis

Most nutraceuticals come from plants or animals, some are endogenous human metabolites.
Manufacturing and analysis methods can vary depending on whether the ingredient comes from plant or animal materials

Nutraceuticals - Lecture 7 Demographic Trends

The use of nutraceutical supplements has increased over the past 20 years
High income and education individuals are the most significant target consumer group for nutraceutical products

Functional Food - Lecture 8 Basics

Functional food is defined as a natural food or food containing ingredients to enhance or provide unique health benefits.
The use of functional foods has expanded
Products are developed through a cycle- Concept generation, Product development, Efficacy/safety and evidence, Publication, Health claims and regulatory review

Functional Food - Lecture 9 Development

Concept testing, product development, efficacy/safety & evidence, publication
Health claims & regulatory review, industry growth

Functional Food - Lecture 10 Types of Products

Functional cereals, Functional foods and beverages (e.g., drinks), Bakery products, Spreads, Functional Eggs-Enriched in Omega-3Fatty Acids, Antioxidants and Vitamins.

Consumer Acceptance of Functional Foods

Socio-demographic characteristics and cognitive and attitudinal factors
Acceptance is dependent on tastes, as well as ethical considerations
Experience with illnesses increases likelihood of purchasing

Conclusion of Functional Food

Nutraceuticals & functional foods are a promising segment in the food industry.
Consumer awareness and scientific advancements drive their development.
Consumer acceptance strongly influences product success.
Health claims, quality communication and appropriate positioning are critical elements of product success.

Sustainable Food Production

Methods employing non-polluting, energy-efficient, and economically viable processes
Involves farming crops and animals (livestock, poultry, and seafood).
Strategies include using resources efficiently, protecting resource quality, respecting marine resources, promoting sustainable packaging, and reducing food waste.

Benefits of Sustainable Food Production

Economic: Energy and resource savings. Revenue from animal feed
Social: Assures ethical treatment of animals and fair labor standards, Improves food security
Environmental: Minimizes negative environmental impact (water pollution, GHG emissions, soil degradation)

Business Drivers of Sustainable Food Production

Tax exemptions, Business ethics, Organizational benefits and strategic support from organizations

Business Challenges of Sustainable Food Production

Lack of government policies and incentives
High implementation costs
Lack of trained professionals
Lack of sustainability standards and practices
Weak customer demand
Technology is not mature

Policy Support for Sustainable Food Production

Rome Declaration on Nutrition (2014)

Environmental Impacts of Food Production

Deforestation, Fresh Water Consumption, Biodiversity loss, Soil Degradation, GHG emissions
WWF report(2020) highlighted the substantial environmental impact of the sector.

Global Food Sustainability Ranking(2018)

Ranking of Regions

Ethics and Non-Human Subjects in Agriculture and Food Production

Food is essential for human survival. Hunger results from neglect of the universal right to food. Ethical practices should support those unable to feed themselves.
The value of food relates to considerations of sustainability

Human Population Growth and Demographic Shifts

Developed countries are experiencing increases in the proportion of elderly due to improved life expectancy
Developing countries experience rapid population growth resulting in increased demands

Projected Population Growth( 1950-2050)

Pressure on Natural Resources

Plant, animal genetic resources, land, air, water, forests, wetlands are rapidly degrading
Agricultural growth and market pressures lead to forest exploitation causing soil erosion, massive flooding and disincentivizing conservation efforts in wealthy regions and nations

Exploitation of Marine Resources

Technological advancements (larger vessels, canneries) have created competition between larger operations and those engaged in smaller operations.
Increased demand for water leads to depletion of groundwater, potentially impacting soil quality leading to salinization and loss of prime agricultural land

Concentration of Economic Power

Net worth of the richest 200 people exceeds the combined income of 41% of the global population
Agriculture sectors, mostly in developing nations, are strongly impacted by the global economy

Land Ownership & Agricultural Research

Land ownership is highly concentrated in the hands of a small percentage of the wealthiest individuals.
Traditionally, agricultural research was the domain of governments, but that is shifting toward privately funded initiatives

New Biotechnologies

Techniques have greatly improved the yield and viability of agriculture
Biotechnologies have a long history and are not limited to modern genetic engineering.

Genetic Engineering

The ability to select, manipulate and transfer genetic traits.
Examples such as cloning, herbicide tolerance and insect resistance in agriculture.

Risks of Genetic Engineering

Risks to the environment and human health (e.g., transfer of herbicide tolerance to weeds, food allergic compounds transfer)
Potential for bioterrorism (misuse of biotechnology for malicious goals).

Food Distribution

Food inaccessibility and distribution flaws affect 800 million people worldwide.
Efficient food distribution, direct access, and beneficial price structures

Factors Influencing Ethical Food Choices

Price, perceived value and brand image (but ethical factors are less important)
Consumer segmentation, varying levels of interest in ethical purchasing

Consumer Segmentation

Different consumer segments
Motivations behind consumption (i.e., affordability, ethical considerations, etc).

Conceptual Framework

Framework for understanding the components associated with ethical food consumption

Research Design

Preliminary studies using focus groups

Identifying Ethical Food Retailing

Health food shops, organic markets, and farmers' markets

Animal Welfare

Treatment of animals and its profound impact
Pork, veal, egg, and tuna production (considerations of ethical practices).

Working conditions, environmental degradation, and information sources (media bias).

Influence on Buying Decisions

Price as the foremost concern
Perceived value, brand image, and overall food trends.

Factors Influencing Product Choice

Ethical production or eco-friendliness (but less significant than other factors), use of brands, healthy options, and date stamps
Other factors such as taste, familiarity, quality, and promotion.

Boycotts of Food

Consumer response to ethics in the food supply chain
Low response rates: Habit-driven purchasing, lack of ethical consideration outweighing purchase.
Reasons for discrepancy

Discussion

Consumer purchasing behavior is more driven by non-ethical factors (price, convenience)

Conclusion

Consumer purchasing practices suggest that ethical considerations are not always a primary driver
Consumer behaviors reveal they care about ethical considerations but prioritize other factors.
The success of an ethical product strongly depends on quality, value and price matching.

New Approaches to Product Development

Focusing on addressing consumer needs.

Flowchart of New Product Development

Visualization of the product development process steps

Product Design

Various elements, such as clean labels, plant-based, and functional foods.

Why design new products?

The food sector frequently introduces new products to remain competitive
Consumers are seeking new and diverse food choices

New Product Design

Develop products in response to consumer trends, to compete successfully, to incorporate advanced technologies, meet specific market needs (e.g., economy or luxury items), to respond to healthy eating trends(reducing sodium, fat, and sugar), and to provide their own brand copies of competitor products

How do manufacturers get ideas for new products?

Evaluating competitors' products, responding to feedback, considering ethical concerns, examining cultural trends, and responding to government or health initiatives.

Strategies for Food Product Development

Developing a product strategy, designing a product, developing a process, Launching a product

Product Strategy Development

Activities involved in determining the product's market, technology and research aspects to create a product concept

Process Design and Product Development

Product design necessitates creativity blending scientific principles with artistic principles
Product design involves increasing the aesthetic appeal while ensuring quality
The uniqueness of the product should be described

Product Commercialization

Business analysis, design team, & functional group-based approach

Key elements of Product commercialization

Quality maintenance, quantity maintenance, understanding market preferences, and risk reduction

Product Launching

More expensive and risky stage of product development. Maintenance of price, quality and convenience for consumer acceptance

Conclusion of NPD

Significant investment in new product development
Benefits to enterprise, including enhanced quality, increased customer satisfaction, market share growth

Summary of Food Product Development

Covers various aspects of food product development, from understanding consumer behavior to product design, manufacturing, and testing.

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Test your knowledge on the sensory qualities that influence flavor and food acceptance in this engaging quiz. Explore aspects of taste, odor perception, and the factors that impact food product success in the market. Ideal for students and enthusiasts of food science.