Should It Be Told or Tasted? Impact of Sensory Versus Nonsensory Cues on the Categorization of Low-Alcohol Wines

AbstractWe use the expectation-disconfirmation and categorization theories to study the effects of sensory versus nonsensory cues relative to a transformed attribute on categorization and typicality judgments relative to a new food product. In an experiment involving 51 participants and low-alcohol wines (new products), we show that categorization and typicality judgments differ according to sensory versus nonsensory cues. The new transformed product is categorized more often in its original category—wine—and perceived as more typical in the nonsensory compared to the sensory condition. (JEL Classifications: L66, M31)

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Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Foods ◽

10.3390/foods10020474 ◽

2021 ◽

Vol 10 (2) ◽

pp. 474

Author(s):

Rajesh Kumar ◽

Edgar Chambers ◽

Delores H. Chambers ◽

Jeehyun Lee

Keyword(s):

Descriptive Analysis ◽

New Products ◽

Food Product ◽

Snack Food ◽

Global Marketplace ◽

Projective Mapping ◽

Snack Foods ◽

White Spaces ◽

Consumer Testing ◽

Food Product Development

Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the snacks on a 2-dimensional map (texture and flavor). Sensory scientists grouped snacks on similarities and dissimilarities. PM results showed, 65% (JP) and 76% (SK) snacks were considered as hard textures, ranging from moderate to extremely hard. Sixty-five percent of JP snacks were savory, whereas 59% of SK snacks had a sweet flavor. The PM 2-dimensional map was used to find white spaces in the marketplace. Thirty-two diversified snacks from each country were screened and profiled using descriptive sensory analysis by trained panelists. Attributes such as sustained fracturability, sustained crispness, initial crispness, and fracturability were the main sensory texture characteristics of snacks. Results showed how descriptive analysis results can be used as initial sensory specifications to develop prototypes. Prototype refinement can be performed by doing multiple developmental iterations and consumer testing. The study showed how white spaces are potential opportunities where new products can be positioned to capture market space. Practical Application: The methodology produced in this study can be used by food product developers to explore new opportunities in the global marketplace.

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STRENGTHENING ENTREPRENEURSHIP FOR SORGHUM BASED PRODUCTS BY TRAINING, VISIT, AND ONLINE EXTENSION (TVO) SYSTEM

Journal of Business & Finance in Emerging Markets ◽

10.32770/jbfem.vol243-50 ◽

2019 ◽

Vol 2 (1) ◽

pp. 43-50

Author(s):

Endang Noerhartati ◽

Tjatursari Widiartin ◽

Maslihah Maslihah ◽

Nonot Wisnu Karyanto

Keyword(s):

Qualitative Research ◽

Functional Food ◽

Research Method ◽

New Products ◽

Research Result ◽

Food Product ◽

Food Components ◽

System Method ◽

Marketing Area ◽

Opening Up

Strengthening Entrepreneurship is essential for the development of new products-based sorghum which is as an alternative food product of carbohydrate sources, and in the future can be optimized into functional food components. This research aims to develop of sorghum-based entrepreneurship which is expected to enlarge the business capacity and scope of marketing, and the research uses qualitative research method in entrepreneurship. The results showed that the strengthening of sorghum entrepreneurship by using Training, Visit, and Online extension (TVO) System method includes development of technology package from research result on sorghum product sustainable as a healthy food future which must be supported by availability of superior varieties, processing technology, and knowledge about functional food benefits, as well as business packages with the establishment of entrepreneurial units in various groups according to their capabilities, building of sorghum network, opening up new markets by utilizing information technology, thereby eventually enlarge the business capacity and scope of marketing area.

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INVESTIGATION OF SAFETY AND QUALITY PARAMETERS OF GRANULATED FILLERS

EUREKA Life Sciences ◽

10.21303/2504-5695.2020.001208 ◽

2020 ◽

Vol 2 ◽

pp. 29-38

Author(s):

Nataliya Grynchenko ◽

Olga Tishchenko ◽

Olga Grynchenko ◽

Pavel Pyvovarov

Keyword(s):

Profile Analysis ◽

New Products ◽

Chemical Properties ◽

Food Product ◽

Quality Parameters ◽

Quality And Safety ◽

Structured Systems ◽

Relative Air Humidity ◽

Safety Parameters ◽

Total Carbohydrates

Within the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by analyzing the normative and legislative base. There were studied quality parameters of granulated fillers that are structured systems of the ball-like form with diameter (3…7)·10-3 m and are characterized with a plastic, a bit crumbling consistence. Granules may be used as fillers for milk and sour-milk products, cheeses, ice-cream, dessert products, confectionary ones, beverages, salads, culinary floury products. The organoleptic quality evaluation of the products was realized by the descriptive (qualitative) method and by the profile analysis one (quantitative). Each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated by quality, intensity and manifestation order. A characteristic of organoleptic parameters with intensity scales of separate signs is presented as profile diagrams. The complex organoleptic index that is 4.89…4.95 points has been determined. Basic physical-chemical properties of the new products were studied. It has been determined, that the content of main nutritive substances in the composition of fillers is: proteins 3.4…7.2 %, lipids – 2.5…6.5 %, total carbohydrates 7.8…13.2 %, mineral substances 0.25…1.12 %, that allow to pose fillers as products with the high food value. Safety parameters of the granulated fillers were studied – microbiological and toxicological ones, and also the content of mycotoxins and antibiotics. It has been proved, that the new products fully correspond to established norms by these parameters. The study of microbiological indices of the new products has proved the content of viable lactate bacteria in the fillers in amount 3·108…1·107 CFU in 1 g of a product and the absence of the pathogenic and conventionally pathogenic microflora. The expert evaluation of safety of the granulated fillers as to the content of food supplements in their composition allows to make a conclusion about the correspondence of the developed products to international legislative requirements. It has been proved, that the storage term of new products is 90 days at temperature 1…6 °С and relative air humidity no more 75 %.

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An Open Innovation Framework for collaborative food product design & manufacturing

Journal of Innovation Management ◽

10.24840/2183-0606_003.004_0009 ◽

2016 ◽

Vol 3 (4) ◽

pp. 134-163 ◽

Cited By ~ 3

Author(s):

Panagiotis Tsimiklis ◽

Charalampos Makatsoris

Keyword(s):

Open Innovation ◽

Food Industry ◽

Industrial Structure ◽

New Products ◽

Food Product ◽

Food Products ◽

Shared Knowledge ◽

Knowledge Framework ◽

Adequate Quantity ◽

Innovation Practices

One of the most debated topics in actual global literature is Open Innovation. However, there are still many questions that have not been answered respecting the modern industry. One of them is the link between the corporate Open Innovation practices and the industrial structure of mature industries. Specifically, the food industry is a mature industry where its profit margins are thin and its R&D failure rate for new products is very high. Both facts indicate that a decent return on development investments cannot be provided and that the food industry still cannot rely on its traditional way of thinking and innovating. In addition, this sector recently perceived its end-users to be wary of radically new products and changes in consumption patterns. Hence, the main aim of that industry is to design new food products that consumers will buy and at the same time ensure that these products will reach them in time and at adequate quantity. Through a proposed conceptual framework which integrates a collaborative and shared knowledge framework based on “Open Innovation approaches”, we propose to work with both customers´ data and selected partners to design new food products that offer an integrated sensory experience of food and packaging, encompassing customization, healthy eating, and sustainability.

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