Consumer research in the early stages of new product development: a critical review of methods and techniques

2005 ◽  
Vol 16 (3) ◽  
pp. 181-201 ◽  
Author(s):  
Ellen van Kleef ◽  
Hans C.M. van Trijp ◽  
Pieternel Luning
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Consumer Research ◽  
Critical Review ◽  
New Product ◽  
Early Stages ◽  
Methods And Techniques

Development of Food Packaging through TRIZ and the Possibility of Open Innovation

2021 ◽  
Vol 7 (4) ◽  
pp. 213
Author(s):  
Harry Jeong ◽  
Seunggu Lee ◽  
Kwangsoo Shin
Keyword(s):  
Product Development ◽  
Elderly People ◽  
New Product Development ◽  
Consumer Research ◽  
Open Innovation ◽  
Food Packaging ◽  
Universal Design ◽  
New Product ◽  
Improvement Plan ◽  
Starting Point

As the aging population increases, the need for new product development (NPD) for elderly-friendly food packaging is also increasing. Through the use of consumer research, this study derived the following problems when elderly people use food packaging: “The contents easily overflow when holding the container”, “It is hard to pour”, “Remnant remains after pouring”, and “It is hard to use a straw”. To address these problems, this study applied the following principles of TRIZ: principle 1 (segmentation) and principle 22 (blessing in disguise). In order to materialize the improvement plan, this study developed an elderly-friendly pouch-based packaging from the perspective of universal design. This study shows that it is possible to use the TRIZ technique in the NPD of food packaging, and that it is possible to secure commercial competitiveness from the view of universal design. This study is expected to serve as a starting point for further study on the NPD of elderly-friendly food packaging.

Choice of consumer research methods in the front end of new product development

2013 ◽  
Vol 55 (1) ◽  
pp. 81-104 ◽  
Author(s):  
Mariëlle Creusen ◽  
Erik Jan Hultink ◽  
Katrin Eling
Keyword(s):  
Product Development ◽  
Research Methods ◽  
New Product Development ◽  
Consumer Research ◽  
New Product ◽  
Consumer Information ◽  
Online Questionnaire ◽  
Fuzzy Front End ◽  
Front End ◽  
Size Type

This study investigates the choice of consumer research methods in the fuzzy front end (FFE) of the new product development (NPD) process. First, it delivers an up-to-date overview of currently available consumer research methods for use in the FFE of NPD. Second, using an online questionnaire, we obtain insights into the use of these consumer research methods by B-to-C companies based in the Netherlands (N = 88, including many major multinational companies). Third, these companies provided the major reasons for choosing these methods, and specified the types of consumer information that they aim to gather using these methods. Finally, we investigate the influence of company size, type of products developed (durable/non-durable) and product newness on the use of these methods. Based on these findings, we build a contingency framework that helps companies to improve their choice of consumer research methods in the FFE, where consumer insights are most important for new product success.

scholarly journals COMPUTATIONAL CONCEPTUAL DISTANCES IN COMBINATIONAL CREATIVITY

2020 ◽  
Vol 1 ◽  
pp. 177-186
Author(s):  
J. Han ◽  
M. Hua ◽  
D. Park ◽  
P. Wang ◽  
P. R. N. Childs
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Significant Role ◽  
New Product ◽  
Computational Design ◽  
Design Support ◽  
Early Stages ◽  
Support Tools

AbstractCombinational creativity can play a significant role in supporting designers to produce creative ideas during the early stages of new product development. This paper explores conceptual distances in combinational creativity from computational perspectives. A study conducted indicates that different computational measurements show different conceptual distance results. However, the study suggests far-related ideas could lead to outcomes that are more creative than closely-related ones. This paper provides useful insights into exploring future computational design support tools.

scholarly journals Sensory Analysis and Consumer Research in New Meat Products Development

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 429
Author(s):  
Claudia Ruiz-Capillas ◽  
Ana M. Herrero ◽  
Tatiana Pintado ◽  
Gonzalo Delgado-Pando
Keyword(s):  
Product Development ◽  
New Product Development ◽  
Consumer Research ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Meat Products ◽  
Food Product ◽  
New Product ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

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