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As the majority of new products fail it is important to focus on the needs and preferences of the consumers in new product development. Consumers are increasingly recognised as important co-developers of innovations, often developing new functions for technologies, solving unforeseen problems and demanding innovative solutions. The central research...
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... implies that producers should inform the consumers and provide consumer tests already in an early stage of the development process. Furthermore, the producer should not be too much far 'ahead' of the consumers, otherwise the consumers will find it difficult to understand the newness and the benefits of the new products Summarising, Figure 2 gives the concepts and dimensions, which have been identified as being important in understanding consumer needs and preferences in the context of new product development. ...
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... concepts in Fig. 2 have been operationalised according to their empirical facts as discussed in Section ...
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... on the dimensions mentioned in Figure 2, a survey on consumer needs and preferences was prepared. The questionnaires were sent to respondents, recruited from the database of OP&P Product Research in the Netherlands. ...
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... questionnaire contained questions on possible indicators of the concepts in Figure 2, such as the age, gender, level of education, daily work, household composition, amount of money spent on functional foods, the interest in sport, feel good and health functional foods, the knowledge about new functional food products, the way of information gathering, the source of information used, issues around efficacy and safety of sport, feel good, and health functional foods, frequency of using functional foods etc. The questionnaire was sent to 460 consumers and returned by 212 respondents, leading to a response rate of 46%. ...
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As the majority of new products fail it is important to focus on the needs and preferences of the consumers in new product development. Consumers are increasingly recognised as important co-developers of innovations, often developing new functions for technologies, solving unforeseen problems and demanding innovative solutions. The central research...
Citations
... New product developments mostly originate from the evolution of new technologies or from new market opportunities. However, to avoid market failure of the new product, research shows one of the most effective ways to enhance new product success is based on the assessment of consumers' first responses and attitudes [25]. ...
Growing Mediterranean seafood consumption, increasing consumers’ awareness of food safety and quality, and changing food lifestyles are leading to the development of new food products. However, the majority of new food products launched on the market are expected to fail within the first year. One of the most effective ways to enhance new product success is by involving consumers during the first phases of New Product Development (NPD), using the so-called co-creation approach. Based on data collected through online discussion rooms, two new seafood product concepts—sardine fillets and sea burgers—were evaluated by a set of potential consumers in three Mediterranean countries—Italy, Spain, and Croatia. Textual information was analyzed by first using the topic modeling technique. Then, for each main topic identified, sentiment scores were calculated, followed by the identification of the main related emotions that were evoked. Overall, consumers seem to positively evaluate both proposed seafood product concepts, and three recurrent positive emotions (trust, anticipation, joy) were identified in relation to the main topics aroused during the discussions. The results of this study will be useful to guide future researchers and actors in this industry in the next development steps of the targeted seafood products in Mediterranean countries.
... Food preference has numerous determinants that led to the development of new technologies and products that offer new textures, tastes, and aroma characteristics (Bartkiene, 2019). Conversely, these new products have high risk of failure (Singh-Ackbarali and Maharaj, 2014) that direct the call to focus to the needs and preferences of consumers as co-developers of these food product innovations (Moors and Donders, 2009). Due to tight competition in some specific food products, having a good knowledge about the features and characteristics of the product desired by the end-user is a must (Gatchalian, 1999). ...
Penalty analysis is the most widely accepted approach in consumer-oriented testing for sensory evaluation dealing with just about right (JAR) data. However, performing test of significance of the effect of each sensory attribute on the overall acceptability of the product is limited due to the absence of the mean drop’s standard error. To address this limitation, this study applied alternative approaches using bootstrap and jackknife resampling methods. With the resampling application, critical sensory attributes which need to be adjusted can be determined with further ability to calibrate problematic sensory attributes based on statistical evidence in which ordinary penalty analysis alone cannot be done. This can offer a more powerful and useful evaluation tool for product development in the food industry.
... Consumers' needs and preferences must be taken into account in food industry especially during the development of new food products (Moors & Donders, 2009). Our study showed that the majority of participants (72%) preferred to consume omega-3 fatty acids from their own sources while only 11% preferred omega-3 enriched foods. ...
... It was found that the consumers with higher nutrition knowledge and consciousness were more interested in the functional cookies with omega-3 fatty acids. So, increased consumer awareness and knowledge towards omega-3 enriched foods may provide a variety of successful new functional foods (Moors & Donders, 2009). ...
... The iPhone continues to improve and add to its features, as Proceedings of the International Conference on Industrial Engineering and Operations Management Sao Paulo, Brazil, April 5 -8, 2021 process well. To go through the product development process correctly, the company must also know about market needs and desires so that the innovative product can provide added value to its consumers (Moors & Donders, 2009). According to (Bhuiyan 2011, p. 749), in developing new products, several stages must be passed, namely: Idea generation, Screening, The business analysis, Development, Testing, and Commercialization. ...
The purpose of this study is to identify the relationship between product design aesthetics, product development process, attitude toward the brand, product evaluation, and product preference based on literature review and data analysis. This study's approach is quantitative research with a data collection method using the electronic questionnaires of Google forms. This study was conducted in Indonesia, so the Indonesian consumer becomes the respondents of this research. In this research, total data gathered from 250 respondents were analyzed by Smart PLS 3.2.2. These findings of this study indicate that product design aesthetics, product development process, and attitude toward the brand impact product evaluation. Moreover, product design aesthetics also impacts product preference. However, in this study, the attitude toward the brand towards product preference is not supported. Besides, the hypothesis between product evaluation and product preference is also not supported. This study's results provide significant theoretical and managerial implications for marketing strategy theory and R&D through product evaluation and product preferences for the factors included in this study and a deeper understanding of the smartphone industry marketing by describing it.
... At the same time, another research current claims that to a large extent, consumers construct their preferences when faced with a specific purchase decision, rather that retrieve pre-formed evaluations, following Moors and Donders (2009). This issue is discussed on the following section. ...
L’objectif de cette thèse est d’analyser les différents types de valeurs qui déterminent et expliquent les choix et comportements des consommateurs avec une attention particulière pour les produits innovants. Plus particulièrement, on cherche à déterminer leurs consentements à payer pour des produits innovants avec des caractéristiques durables d’une part, et comment les préférences du consommateur et les caractéristiques du produit interviennent dans le processus de la prise de la décision d’autre part. Dans le premier chapitre, nous affirmons que les préférences individuelles sont reflétées dans leurs consentements à payer pour un produit / service et sont basées sur les valeurs individuelles. Ces valeurs sont stables pour chaque individu, guident ses préférences et ses actions en tant qu'individu (valeurs personnelles) et en tant qu'agent économique (valeurs client et consommateur). En se focalisant sur la consommation de produits innovants et durables, cette thèse aborde également les valeurs environnementales et innovantes. L'analyse des valeurs pour les produits innovants est d'une grande importance pour les entreprises, car elle permet d'anticiper les préférences et leurs changements, et par là même, elle contribue à la définition des priorités dans les processus de développement de nouvelles offres de produits. Les systèmes complexes de ces valeurs entraînent des défis particuliers pour l'estimation, qui sont discutés dans le chapitre 2. Notamment, l'exactitude des estimations du CAP dépend du choix de la méthode utilisée par le chercheur. Les résultats obtenus montrent que les consommateurs ont une valorisation positive de produits innovants avec des caractéristiques durables. Ces valorisations sont basées sur les préférences des consommateurs et ses valeurs personnelles et de consommateur. Les études empiriques présentées dans les chapitres 3 et 4 proposent deux approches expérimentales qui contribuent à la compréhension des comportements des consommateurs à l'égard de produits innovants et à la compréhension des difficultés et défis des méthodes expérimentales d'élicitation de préférences pour ces produits/services. En outre, ils démontrent la validité du concept des valeurs dans le comportement des consommateurs.
... Consumer-oriented studies could be carried out at four different stages of new product development: (1) at the stage of identification of technological opportunities, (2) at the development stage, (3) at the testing stage, and (4) at the market launch stage. Most often, consumer research is performed during the development, testing or launching of a new product, while various studies show that successful new product development is mainly based on the quality of the identification of possibilities: analysis of a market (consumer needs and market opportunities) (Veryzer 1998), technological possibilities, anticipation of new product costs, etc. Moors and Donders (2009) argue that the importance and success of new innovative products on the market can also be explained by an added value for consumers. The estimation of added value may pose several difficulties, depending on the type of new product: radical or genuine vs. artificial or evolutionary new products (Veryzer 1998). ...
... As mentioned above, consumer preferences are an important element of innovation processes and new product development. Moors and Donders (2009) argue that, to a large extent, consumers construct their preferences when faced with a specific purchase decision, rather than basing them on existing evaluations. So, from an empirical perspective, WTP is a measure of the strength of preferences (Hausman 2012). ...
Understanding consumer preferences is a key element of new product development and sustainable consumption. Among sustainable products, we consider new products with upgradability properties. Upgradeability helps to prolong the lifespan of a product, satisfying changing consumer preferences and needs. This additional created value must be measured by willingness to pay premiums. This paper uses a method which valorizes each attribute of the product and analyzes the determinants of these premiums. A key advantage of the calibrated auction-conjoint method is the possibility of estimating numerous attributes with a large number of attribute levels. The results support the idea that consumers are willing to pay premiums for upgradeable, sustainable products, although these premiums are rather weak for some durable products in the study.
... Las comidas étnicas que resaltan los sabores de los territorios y ofrecen experiencias totalmente únicas son preferidas por miles de turistas [2] Los consumidores prefieren consumir alimentos en lugares con alta hospitalidad, en donde se facilite la interacción entre las personas y logren obtener menús completos para ciertos momentos del día [3] PRACTICIDAD • Preferencia por productos fáciles de usar, con información transparente y accesible entregada por el productor, con control independiente de la eficacia y la seguridad del producto y la introducción de un símbolo de calidad [10][20]. ...
Introdución Según SIAL XTC World Innovation [2014], las tendencias globales en el mercado de los alimentos se derivan de cinco ejes principales: el placer, lo que provoca las ganas; la salud, con los efectos beneficiosos y la prevención de riesgos asociados; la forma, el cuidado de su apariencia, su físico o su mente; la practicidad, la eficacia en el uso y la adaptación a nuevos modos de vida; y la ética, solidaridad, atención por los demás y por el medio ambiente. En 2014, los consumidores desean disfrutar del lujo y gratificación instantánea, expresada por la necesidad de un teléfono inteligente aún más inteligente, la pasión por las aplicaciones, una ruta más rápida para la compra y un ansia de lo visual. En paralelo la lucha por un mejor equilibrio trabajo/vida, la preocupación por el ecosistema, apreciar la mesura y la imperfección, nostalgia por la autenticidad del hogar y la comunidad, la importancia de comer bien, entre otros [1]. Todo ello influenciado por dos tendencias de gran importancia para la industria de alimentos, por un lado el interés por conocer y experimentar la cultura, costumbres y sabores de otros países y por otro la gran facilidad que tiene la tecnología para lograr mayores coberturas, generando grandes conexiones [2]. Este documento presenta algunas reflexiones acerca de las tendencias en publicidad, formulación e ingredientes, consumo, nuevos desarrollos y tecnologías que afectan y afectarán el futuro de la industria de alimentos. Página 1 Preparado por CREPIB para Boyacá Territorio de Sabores-Secretaría de Productividad TIC y Gestión de Conocimiento. TENDENCIAS DE LA INDUSTRIA DE ALIMENTOS PROCESADOS CON ÉNFASIS EN LÁCTEOS Y FRUTAS por Zulma Vianchá Sánchez. Investigadora CREPIB Parte de los objetivos del Programa Boyacá Territorio de Sabores es proveer de información pertinente a los empresarios de la industria de alimentos procesados. Las reflexiones que se presentan a continuación tienen el propósito de presentar algunos aspectos que se consideran relevantes para fortalecer la competitividad. "… placer, salud, forma, practicidad y ética factores clave para la decisión del consumidor"
... Las comidas étnicas que resaltan los sabores de los territorios y ofrecen experiencias totalmente únicas son preferidas por miles de turistas [2] Los consumidores prefieren consumir alimentos en lugares con alta hospitalidad, en donde se facilite la interacción entre las personas y logren obtener menús completos para ciertos momentos del día [3] PRACTICIDAD • Preferencia por productos fáciles de usar, con información transparente y accesible entregada por el productor, con control independiente de la eficacia y la seguridad del producto y la introducción de un símbolo de calidad [10][20]. ...
Introdución Según SIAL XTC World Innovation [2014], las tendencias globales en el mercado de los alimentos se derivan de cinco ejes principales: el placer, lo que provoca las ganas; la salud, con los efectos beneficiosos y la prevención de riesgos asociados; la forma, el cuidado de su apariencia, su físico o su mente; la practicidad, la eficacia en el uso y la adaptación a nuevos modos de vida; y la ética, solidaridad, atención por los demás y por el medio ambiente. En 2014, los consumidores desean disfrutar del lujo y gratificación instantánea, expresada por la necesidad de un teléfono inteligente aún más inteligente, la pasión por las aplicaciones, una ruta más rápida para la compra y un ansia de lo visual. En paralelo la lucha por un mejor equilibrio trabajo/vida, la preocupación por el ecosistema, apreciar la mesura y la imperfección, nostalgia por la autenticidad del hogar y la comunidad, la importancia de comer bien, entre otros [1]. Todo ello influenciado por dos tendencias de gran importancia para la industria de alimentos, por un lado el interés por conocer y experimentar la cultura, costumbres y sabores de otros países y por otro la gran facilidad que tiene la tecnología para lograr mayores coberturas, generando grandes conexiones [2]. Este documento presenta algunas reflexiones acerca de las tendencias en publicidad, formulación e ingredientes, consumo, nuevos desarrollos y tecnologías que afectan y afectarán el futuro de la industria de alimentos. Página 1 Preparado por CREPIB para Boyacá Territorio de Sabores-Secretaría de Productividad TIC y Gestión de Conocimiento. TENDENCIAS DE LA INDUSTRIA DE ALIMENTOS PROCESADOS CON ÉNFASIS EN LÁCTEOS Y FRUTAS por Zulma Vianchá Sánchez. Investigadora CREPIB Parte de los objetivos del Programa Boyacá Territorio de Sabores es proveer de información pertinente a los empresarios de la industria de alimentos procesados. Las reflexiones que se presentan a continuación tienen el propósito de presentar algunos aspectos que se consideran relevantes para fortalecer la competitividad. "… placer, salud, forma, practicidad y ética factores clave para la decisión del consumidor"
... Furthermore, regarding trustworthiness of claims, there is a consumer need for an independent quality symbol on the packaging. Reliable information about functional food products should be given by general practitioners, dieticians and TV programs about product quality and comparisons (Moors et al. 2009). ...
Worldwide consumers are becoming more interested in the relation between food and health. In order to harmonize regulation on foods throughout the EU, the Regulation EC1924/2006 on nutrition and health claims came into force, as a first specific set of EU legal rules dealing with nutrition and health claims. A Union List of EU-wide approved claims is now being developed that creates a level playing-field on which food operators can innovate, backed by legal certainty to ultimately bring benefits to the consumer. This paper assesses the new Regulation and its impact on the functional food innovation process, functional foods being conventional food products with added substances to promote health. Food innovation is perceived as a collective effort of a variety of actors within the context of a network of institutions, whose activities and interactions initiate,
import and diffuse new innovations. Both desk research and semi-structured interviews with actors in the Dutch functional food value chain have been performed to explore the impact of the new Regulation. It seems that the new regulatory regime may not only be restrictive but also selective for future functional food innovative activities.
The aim of this study was to develop a fermented huauzontle-based beverage by incubating a herbal infusion at 37 °C for 24 or 48 h, prepared with either fresh or dried huauzontle and inoculated with different huauzontle-autochthonous Lactiplantibacillus plantarum strains (Lp22, Lp24, Lp39). A ranking test made with 60 non-trained subjects was conducted for all prepared beverages. The beverage with the highest extent of preference was selected to determine composition, bacterial cell viability, total phenolics content, as well as in vitro antioxidant (AOx) and anti-inflammatory activities. A fermented beverage prepared with dried inflorescence, Lp22 and incubated 48 h exhibited the highest preference (ca. 31%). The preparation showed a viable cell count up to 8.6 Log CFU/mL, and AOx activity of 351.80 and 856.21 μM Trolox equivalent by ABTS and ORAC, respectively. No relationship (p > 0.05) between AOx activity and total phenolics content (15 μg/mL) was found. Results revealed that the selected beverage displayed inhibition of heat-induced hemolysis (ca. 29%), protein denaturation (ca. 39%), and proteinase (ca. 40%) and lipoxygenase (ca. 32%) activities. Our results evidence for the first time the significant role of huauzontle-autochthonous bacteria in the suitability of huauzontle to prepare a fermented beverage with potential health-promoting properties.
