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

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 performanc...

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Detalles Bibliográficos
Autores principales: Guiné, Raquel P. F., Florença, Sofia G., Barroca, Maria João, Anjos, Ofélia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554954/
https://www.ncbi.nlm.nih.gov/pubmed/32962007
http://dx.doi.org/10.3390/foods9091317
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author Guiné, Raquel P. F.
Florença, Sofia G.
Barroca, Maria João
Anjos, Ofélia
author_facet Guiné, Raquel P. F.
Florença, Sofia G.
Barroca, Maria João
Anjos, Ofélia
author_sort Guiné, Raquel P. F.
collection PubMed
description 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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spelling pubmed-75549542020-10-14 The Link between the Consumer and the Innovations in Food Product Development Guiné, Raquel P. F. Florença, Sofia G. Barroca, Maria João Anjos, Ofélia Foods Review 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. MDPI 2020-09-18 /pmc/articles/PMC7554954/ /pubmed/32962007 http://dx.doi.org/10.3390/foods9091317 Text en © 2020 by the authors. 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/).
spellingShingle Review
Guiné, Raquel P. F.
Florença, Sofia G.
Barroca, Maria João
Anjos, Ofélia
The Link between the Consumer and the Innovations in Food Product Development
title The Link between the Consumer and the Innovations in Food Product Development
title_full The Link between the Consumer and the Innovations in Food Product Development
title_fullStr The Link between the Consumer and the Innovations in Food Product Development
title_full_unstemmed The Link between the Consumer and the Innovations in Food Product Development
title_short The Link between the Consumer and the Innovations in Food Product Development
title_sort link between the consumer and the innovations in food product development
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554954/
https://www.ncbi.nlm.nih.gov/pubmed/32962007
http://dx.doi.org/10.3390/foods9091317
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