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      The Link between the Consumer and the Innovations in Food Product Development

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          Abstract

          New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

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          Networking and innovation: a systematic review of the evidence

          Luke Pittaway, Maxine Robertson, Kamal Munir … (2004)
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            Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study.

            Luis Guerrero, Maria Guàrdia, Joan Xicola … (2009)
            Traditional food products (TFP) are an important part of European culture, identity, and heritage. In order to maintain and expand the market share of TFP, further improvement in safety, health, or convenience is needed by means of different innovations. The aim of this study was to obtain a consumer-driven definition for the concept of TFP and innovation and to compare these across six European countries (Belgium, France, Italy, Norway, Poland and Spain) by means of semantic and textual statistical analyses. Twelve focus groups were performed, two per country, under similar conditions. The transcriptions obtained were submitted to an ordinary semantic analysis and to a textual statistical analysis using the software ALCESTE. Four main dimensions were identified for the concept of TFP: habit-natural, origin-locality, processing-elaboration and sensory properties. Five dimensions emerged around the concept of innovation: novelty-change, variety, processing-technology, origin-ethnicity and convenience. TFP were similarly perceived in the countries analysed, while some differences were detected for the concept of innovation. Semantic and statistical analyses of the focus groups led to similar results for both concepts. In some cases and according to the consumers' point of view the application of innovations may damage the traditional character of TFP.
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              Consumer acceptance, valuation of and attitudes towards genetically modified food: Review and implications for food policy

              Montserrat Costa-Font, José Gil, W Traill (2008)
              Article 0 comments Cited 64 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): Foods
                Journal ID (iso-abbrev): Foods
                Journal ID (publisher-id): foods
                Title: Foods
                Publisher: MDPI
                ISSN (Electronic): 2304-8158
                Publication date (Electronic): 18 September 2020
                Publication date Collection: September 2020
                Volume: 9
                Issue: 9
                Electronic Location Identifier: 1317
                Affiliations
                [1 ]Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal; raquelguine@ 123456esav.ipv.pt
                [2 ]Faculty of Nutrition and Food Sciences (FCNAUP), University of Porto, 4150-180 Porto, Portugal; sofiaguine@ 123456gmail.com
                [3 ]Polytechnic Institute of Coimbra, Coimbra College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal
                [4 ]Department Chemistry, Molecular Physical-Chemistry R&D Unit, University of Coimbra, 3004-535 Coimbra, Portugal
                [5 ]Polytechnic Institute of Castelo Branco, 6000-084 Castelo Branco, Portugal; ofelia@ 123456ipcb.pt
                [6 ]CEF, Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
                [7 ]CBP-BI, Plant Biotechnology Centre of Beira Interior, 6001-909 Castelo Branco, Portugal
                Author notes
                [* ]Correspondence: mjbarroca@ 123456gmail.com
                Author information
                https://orcid.org/0000-0003-0595-6805
                https://orcid.org/0000-0002-9186-0975
                https://orcid.org/0000-0003-0267-3252
                Article
                Publisher ID: foods-09-01317
                DOI: 10.3390/foods9091317
                PMC ID: 7554954
                PubMed ID: 32962007
                SO-VID: 26bd6164-42aa-405c-8acd-7290a230a23c
                Copyright © © 2020 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 07 August 2020
                Date accepted : 15 September 2020
                Categories
                Subject: Review

                Keywords: buying intention,consumer acceptance,marketing innovation,price
                Data availability:
                Keywords: buying intention, consumer acceptance, marketing innovation, price

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