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New Product Failure: Five potential sources discussed

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... The food industry plays a vital role in this transition with innovations that allow the production of healthy foods in a sustainable way. Unfortunately, about 50-70% of new food products fail in the market [3] despite prior rigorous sensory testing to assure appealing sensory properties. There are many different reasons for this high failure rate, but the main issue seems to be a lack of understanding of consumer behaviour [3][4][5]. ...
... Unfortunately, about 50-70% of new food products fail in the market [3] despite prior rigorous sensory testing to assure appealing sensory properties. There are many different reasons for this high failure rate, but the main issue seems to be a lack of understanding of consumer behaviour [3][4][5]. It is clear that consumer behaviour is not only driven by sensory appeal but also by other factors. ...
... 38 items on a 7-point Likert scale with anchors "strongly disagree" (= 1) to "strongly agree" (=7) (Roininen et al., 1999) 2 Assesses degree of variety-seeking behaviour using 8 items, measured on a 5-point Likert scale with anchors "completely disagree" (= 1) to "completely agree" (= 5) (van Trijp, 1995). 3 Assesses food neophobia using 10 items, measured on a 7-point Likert scale with anchors "strongly disagree" (= 1) to "strongly agree" (= 7) (Pliner & Hobden, 1992). *n = 43 in the soy group, one participant did not complete the VARSEEK-scale. ...
Article
Current dietary patterns are often sub-optimal from a health and/or an ecological perspective. Changing dietary patterns is desirable, but difficult because of the persistence of food habits. Food habits are especially strong in breakfasting. This study explores two strategies for dietary behavioural change during breakfast: stacking, where a food component is added to an existing food habit, and swapping, where one food component is replaced by another one. Ninety-one participants (72 females, 19 males) adjusted their daily breakfast habits for four weeks by either adding a healthy food component (apple) to their existing breakfast or by swapping their less- sustainable dairy product for a more sustainable plant-based product (soy milk or soy yoghurt). Participant’s choice and liking of the breakfast was monitored daily with short questionnaires, whereas other information was collected weekly using more extensive questionnaires. The results showed that both swapping and stacking strategies were equally effective during the 4-week study period (compliance>94%). During the study period liking for all three products increased initially but levelled off after 2 weeks for apples and soy yoghurt, whereas liking for soy milk continued to increase (p<0.05). All products were liked better by participants who scored relatively low on the HTAS reward and pleasure dimensions. The suitability of soy milk as breakfast component increased during the study period, whereas the suitability of the other products was either stable (apple) or decreased (soy yoghurt). The strength of the breakfast habit increased after the first week for apple and soy milk and decreased for soy yoghurt, signalling a growing integration of apple and soy milk in the existing breakfast habit. Breakfasts with apple triggered more positive emotions after 3 weeks than the two breakfasts with soy products. Four weeks after the end of the study period, voluntary compliance with the products dropped to 26% for soy milk and to 15%-18% for apple and soy yoghurt. The results suggest that a long-lasting breakfast modification requires 1) a relatively small modification whereby one item is replaced by another item that serves the same function (e.g., replacing cow milk by soy milk), 2) a breakfast item that is increasingly liked over repeated exposure, and 3) does not require additional preparation. These findings provide a good basis for further research into consumer’s food habits, how they evolve and change, to ultimately facilitate development of new sustainable food products that better fit in existing and new habits.
... Success in new product development has been increasingly challenging with the proliferation of products, particularly in many matured markets. Product acceptance alone does not guarantee market success; however, it definitely contributes to repeated purchase, which contributes the most in generating sales for fast-moving-consumer-goods companies (Dawes, Graham & Trinh, 2020, Dijksterhuis, 2016, Fader & Schmittlein, 1993. The alcoholic beverage industry has long struggled with an issue in consumer research; namely, why the beverages that are liked/disliked in consumer research are not necessarily the ones that sell well/poorly in the market? ...
... It is essential for sensory and consumer scientists to lead manufacturers in the right direction of product development based on a correct understanding of consumers. As described in Dijksterhuis (2016), "if initial consumer take-up is satisfactory but a product does not maintain repeat sales, then its quality was insufficient." Thus, this research was conducted to search for scientific approaches to better understand consumer responses in a way that is relevant to consumption in real life as well as practically applicable to product development in the alcoholic beverage industry. ...
... The marketing company Nielsen noted that 76% of consumer goods released in the period from 2011 to 2013 did not last more than one year on the market [25]. When developing new food products, the companies used consumer-oriented approaches. ...
... Just as an organization goes through certain stages in its development, the concept of the product life cycle describes the stages of the emergence of an idea (concept) of the product, and its introduction to the market until its production is stopped ( Figure 4). he product life cycle guides managers to analyze the activities of the tegy at each stage of the product life cycle. company Nielsen noted that 76% of consumer goods released in the 2013 did not last more than one year on the market [25]. When products, the companies used consumer-oriented approaches. ...
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While choosing one or another product from a wide variety on the market, we intuitively focus on the quality of the food product, we pay attention to its source, raw material and how this food is made. At the same time, the same questions are being asked by food manufacturers as they want to be sure of the quality and safety of purchased raw materials and ingredients. In both cases, decisions should be based on the consequences they could entail. It must be acknowledged that any failure in the field-to-shelf chain system may harm the consumers’ health, as well as may lead to disruptions and losses in the food industry. Producers and consumers are increasingly concerned in the terms of life cycles. The life cycle is the most expressive and comprehensive approach to achieve the highest usefulness of the made decisions. The fact is that life cycle problems can be solved, and product life cycles can be managed, controlled and regulated. This is widely applied, for example, by the use of life cycle methodology in solving environmental problems highlighted in this article. However, in the meat processing industry the standards of the ISO 9000 series are not supported by this methodology. It was necessary to find and define the problem-exposed stages from the full life cycle of production of meat and meat-containing canned food within the system “from the field to the shop shelf”. Those problem-exposed stages are responsible for safety and quality of canned food and responsible for maintaining the safety and quality of ready-to-eat food products, as the most relevant stages in the meat processing industry. Here the author proposes for consideration three stages of the life cycle of canned meat and meat-containing food, including its pre-production, production process and post-production. It is assumed that the impacts at certain limited stages of the canned food production cycle will be representative in terms of consequences of applied decisions.
... Many new food products fail on the market despite previous positive sensory evaluations (Dijksterhuis, 2016). It has been shown repeatedly that liking ratings do not predict food choice behavior accurately (Zandstra & El-Deredy, 2011), and that assessment of consumers' emotional associations with foods and food experiences add predictive power to a food choice prediction model as compared to a model based on food liking ratings alone (Dalenberg et al., 2014;Gutjar et al., 2015). ...
... It has been shown repeatedly that liking ratings do not predict food choice behavior accurately (Zandstra & El-Deredy, 2011), and that assessment of consumers' emotional associations with foods and food experiences add predictive power to a food choice prediction model as compared to a model based on food liking ratings alone (Dalenberg et al., 2014;Gutjar et al., 2015). A broader perspective on how people experience a food product is therefore needed that goes beyond sensory liking and considers consumers' behavior in all its facets (Dijksterhuis, 2016) including emotional associations that consumers experience and attach to foods (Gutjar et al., 2015). Such a perspective is relevant from a product development or marketing point of view, but also helps to better explain consumers' preferences and choice behavior, so as to provide new leverage points to change preferred choices towards healthier choices. ...
Article
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One way to promote healthier eating behaviors is to reduce food portion sizes and thereby decrease the average daily energy consumed. Positive emotion is a crucial factor in consumers affective responses to food and add to liking ratings in predicting food preferences and choices. Despite this, we know little about the emotional experiences in response to variations in portion size. This study investigated dynamic changes in hedonic and emotional responses to high energy-dense foods varying in portion size. In a within-subjects design, 58 participants (aged 24.1 ± 2.9 years) randomly consumed three different food portions (i.e., small, regular and large) of two food products (i.e., ice cream and pizza) across six experimental sessions. Explicit measures included liking scores and scores on hunger, arousal, overall satisfaction and Temporal Dominance of Emotions (TDE). Implicit measures included facial (emotional) expressions using FaceReaderTM. Results showed that the small and regular portions scored higher on liking than the large portions, for both the ice cream and pizza. In addition, the small portions had similar emotional (TDE) profiles as the regular portions (happy, relaxed and peace), whereas the large portions evoked more negative emotional (TDE) profiles compared to the small and regular portions (bored, guilty, disgusted). The implicit measure facial expressions resulted in a less clear picture, except for the dimensions valence and arousal for ice cream. Participants showed more negative facial expressions and were more aroused during consumption of the regular and large (too much) portion as compared to the small portion during consumption of ice cream. These findings contribute to a better understanding of the role of emotions in the consumption experience of food products varying in portion size and will help to identify the ideal size of a food product for inducing a positive emotional response.
... The research indicates that a significant portion of the food industry's prior efforts in the creation of new products have been lost due to product failure. According to reports, new food products fail 70-80 % of the time (Dijksterhuis, 2016). Systems with artificial intelligence can assist managers in making decisions and choosing the best course of action at any point throughout the creation of new products. ...
Article
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Artificial Intelligence (AI) is revolutionizing the food industry by optimizing processes, improving food quality and safety, and fostering innovation. This review examines AI's applications in food science, including supply chain management, production, sensory science, and personalized nutrition. It discusses techniques like knowledge-based expert systems, fuzzy logic, artificial neural networks, and machine learning, highlighting their roles in predictive maintenance, quality control, product development, and waste management. The integration of AI with sophisticated sensors enhances real-time monitoring and decision-making in food safety and packaging. However, challenges such as ethical concerns, data security, transparency, and high costs persist. AI is poised to advance sustainability by optimizing resource use, enhance food security through predictive analytics of crop yields, and drive innovation in personalized nutrition and supply chain automation, ensuring tailored products and efficient delivery. This paper underscores AI's transformative potential in the food industry while addressing the obstacles to its widespread adoption.
... It is often a result of a complex interplay between manufacturers' internal factors and broader external dynamics (Mora, 2023). According to Dijksterhuis (2016), product failure occurs when a good or service is incapable of satisfactorily meeting the needs and requirements of the target consumers. It is an unfavorable outcome for exporting companies because it undermines their reputation, erodes consumer trust, and jeopardizes their market position in the increasingly competitive global marketplace (Valero & Grewal, 2023). ...
Article
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This study conducted a systematic literature review on product quality and failures in export trade, aiming to uncover causes, dimensions and practical steps for improvement. It examined 181 scholarly articles, employing in-depth content analysis and visual aids for clarity. The first finding of the study revealed that nine factors emerged as the major dimensions of goods quality in the export trade context, including: conformance, durability, reliability, features, aesthetics, usability, serviceability, environmental impact and innovation. The second finding revealed that thirteen factors emerged as the major dimensions of service quality in the export trade context, including: cultural sensitivity, service compliance, reliability, responsiveness, tangibility, competence, courtesy, credibility, transparency, security, consistent availability, service customization and service innovation. The third finding of the study revealed that twelve factors emerged as the key dimensions of goods failure in the export trade context, including: manufacturing defect, maintenance complexity, component failure, assembly failure, durability issues, performance flaw, user interface failure, inferior quality, packaging/design failure, product adaptation failure, logistics failure and technical incompatibility. Other findings were also made, and the study recommended that export companies should conduct thorough market research, prioritize cultural sensitivity, implement quality management systems, embrace manufacturing automation, and maintain strong supplier relationships to ensure consistent high-quality products and successful foreign market entry.
... Emotions also play a vital role in influencing consumers' eating choices. While sensory liking is a primary measure of food preferences and choice behavior, newly launched products with higher liking scores in consumer panels can experience market failure (Dijksterhuis, 2016). To understand food product experiences comprehensively, it is essential to consider all the associations and emotional connotations that consumers assign to products based on their previous experiences (Altheimer et al., 2021). ...
Article
This study investigated the effects of repeated exposure on acceptability, emotional responses, and purchase intention of a novel symbiotic culture of bacteria and yeast (SCOBY) ice cream, compared to a control (no extra additives) and a guar gum ice cream sample, using three sessions: a survey (SCOBY information) and two tasting sessions (repeated‐exposure effect). Participants initially conducted blind evaluations of all samples, followed by an informed tasting. The blind tasting sessions evoked high arousal emotions for the SCOBY ice cream and positive emotions for the control and guar gum samples. The second session showed a rise in liking for sweetness (5.6–6.5) and texture (5.6–6.7) of the SCOBY samples. Sensory attributes such as flavor (odds ratio = 1.7) and texture (odds ratio = 1.7), coupled with positive emotions such as “happy” (odds ratio = 3.8), “pleasant” (odds ratio = 0.4), and “interested” (odds ratio = 3.8) affected purchase intention. The findings of this study provide valuable insights into participants' liking and emotional responses during repeated exposures to stimuli. Practical Applications The study's findings show that repeated exposure to novel products enhances consumer acceptance and emotional responses, challenging the current formats of traditional sensory studies. This implies that the introduction of novel products can be successful with repeated tasting exposure strategies. The focus on improving familiarity with sensory attributes, especially flavor and texture, can positively impact purchase intention. This insight can guide product positioning, marketing campaigns, and flavor development efforts, encouraging the successful integration of innovative products into the market.
... Digital transformation is a term used to describe the fundamental and extensive changes made to an organization's business operations (Travar et al., 2021;Djevojic et al., 2021;MIT Corporate Relations, 2020). This concept has been likened to a biological transformation, with thought leaders describing it as a change from caterpillar to butterfly (Forbath, 2020), and to Henry Ford's invention of the motor car rather than simply breeding faster horses (Dijksterhuis, 2016). Digital transformation is often a response to disruptive events such as the COVID-19 pandemic, as well as other drivers (Onyebuchi, 2021, p. 6). ...
Thesis
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Exploring the views of technology leaders in Ghanaian banks who led digital transformation programmes/projects between 2020 and 2023 using qualitative analysis and thematic coding.
... Understanding consumers in early stages of the new product development process is a critical success factor for new product development (Kleef et al 2005). Previous studies have shown that not understanding the needs and expectations of the consumers prior to launching new products in the market increases the likelihood of market failure (Dijksterhuis 2016;Horvat et al 2019). ...
Article
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Rice bran is typically utilized as animal feed but is recently been used in nutraceuticals due to its vast nutritional components. Using fermented rice bran (FRB) as adjunct food ingredient promotes health among consumers. In the Philippines, adding FRB into foods is a fresh product concept. Developing FRBincorporated food products requires that the new products are consumeroriented, that is, it optimally fit with the needs and expectations of the consumers. The study seeks to assess consumers' perceptions and purchase intention for loaf bread, pan de sal, cookies, and other bread added with fermented rice bran (FRB) as input to developing FRB-incorporated bakery products. Descriptive analysis was performed to analyze the respondents' socio-demographic characteristics, purchase and consumption data for the existing bakery products, and their awareness, perceptions, and purchase intensions for FRB-incorporated bakery products. Binary regression analysis was employed to determine the factors affecting consumers' purchase intention toward bakery products added with FRB. Results showed that majority (79%) of the respondents perceived FRBincorporated bakery products as nutritious. Their willingness to pay for FRBincorporated loaf bread (PhP53.39/piece), FRB-incorporated pan de sal (PhP3.80/piece), FRB-incorporated other breads (PhP7.67/piece), and FRBincorporated cookies (PhP8.31/piece) were higher than the prices of the existing (non-FRB-incorporated) bakery products. Regression analysis reveals that educational attainment (coefficient=0.86, p=0.038), mother as household decision-maker (coefficient=2.40, p=0.051), consumers' perception for the FRBincorporated bakery products being healthy (coefficient=3.29, p=0.022) and perceived good taste (coefficient =0.19, p=0.001) were significant factors affecting consumers' willingness to buy bakery products added with fermented rice bran. The results can be used by product developers, potential technology adopters, and other stakeholders for developing FRB-incorporated bakery products.
... Many companies have limited consumer science capability for understanding consumer attitudes and predicting behaviour. Te failure of 50 to 75% of newly developed and launched consumer products in general can be attributed to this issue [19]. Te sensory qualities of food are widely recognised as crucial drivers of consumer food preferences [20]. ...
Article
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The wine sector is actively working to add value, increase sustainability, and reduce waste streams. One great example is to use thinned grapes, that are usually left to rot, to make verjuice. As verjuice has no identity standard, there is a wide scope for producers to innovate. Decisions regarding sensory characteristics and packaging are currently made by the verjuice producers, mainly winegrowers and winemakers but also chefs, without fully understanding the needs and wants of consumers. Using discussion groups and interviews, this study explored both consumer and producer views towards commercial verjuice regarding perceived sensory characteristics, possible end-uses, packaging, and desirable label elements. Similarities and differences were discovered between consumer views and verjuice producer practices. Consumers reported a diverse range of attributes beyond the sourness and sweetness that was the focus of producers, indicating potential for a broader range of applications of verjuice than currently considered. Sweeter variants were generally preferred for drinking, while sourer ones were favoured for cooking, although exceptions to this trend existed across consumers. Additionally, a mismatch between producer packaging choices and consumer preferences was identified, highlighting potential for producers to optimise packaging to better cater to consumer needs. This research explored an opportunity to create verjuice with desirable sensory characteristics for specific end-uses, providing product diversification for the wine industry’s revenue stream. Uncovering these consumer insights is key to better inform promotion of verjuice by producers and the agrifood sector seeking to enhance the value of their by-products.
... allergének koncentrációja), de ma már a fogyasztók magasabb érzékszervi minőséget várnak el a személyre szabott termékektől és a funkcionális élelmiszerektől is, a termékek ízletessége is fontos tényező a fogyasztói elégedettség szempontjából (gastronomy, sensory attributes) [19,20]. [8] megközelítésének utolsó két kiemelt tényezője a piaci szempontok, illetve a fogyasztói elfogadás (market aspects, consumer acceptance), vagyis ahogy [21] megfogalmazta: a sikeres élelmiszer-fejlesztéshez meg kell érteni a személyes egyéni döntéseket. Egyes termékkategóriákban a személyre szabás megvalósítható, míg másoknál a szegmens alapú megközelítés hatékonyabb lehet. ...
Article
A táplálkozással összefüggésbe hozható betegségek napjaink egyik világméretű problémájának számítanak, Európában még mindig a vezető halálokok között szerepelnek. A tendencia javulásához tudatosítani kell a fogyasztókban, hogy ennek legfőbb oka a megváltozott életmód, melynek szerves részét képezi a táplálkozás. Jelentős változtatásra van szükség a lakosság étkezési szokásaiban, amihez az ezt célzó stratégiák hatékonyságát is javítani kell. A hosszú távú megoldás részét képezhetné a személyre szabott táplálkozás irányába történő elmozdulás, melynek egyik lehetséges alkalmazási területe a személyre szabott élelmiszerek előállítása és fogyasztása. Számos élelmiszeripari vállalat látta meg az ebben rejlő lehetőséget és kezdte el kutatási-fejlesztési tevékenységét ezen a területen, azonban az említett termékek széles körben történő forgalmazása még nem kezdődött el. Ennek egyik oka, hogy gyártásuk rendkívül komplex és időigényes folyamat, mely mélyre ható multidiszciplináris ismereteket igényel, hiszen a személyre szabást befolyásoló tényezők köre meglehetősen tág és száma is igen nagy.Primer kutatásom során online kérdőíves megkérdezést végeztem a Magyarországon jelenleg tevékenykedő élelmiszeripari vállalatok körében. A kapott eredmények tükrében elmondható, hogy a személyre szabott élelmiszerek tömeges előállítása és értékesítése még várat magára, a hatékony megvalósításnak számos korlátja van (magas költségek, nem megfelelő infrastrukturális háttér, illetve kompetenciabeli hiányosságok). Ezen túl fontos a kialakult tévhiteket is eloszlatni, miszerint a személyre szabott marketing nem egyenlő a személyre szabott élelmiszerrel.
... Unreliable forecasts can reduce the economic and environmental viability of new products if a company relies on them to make investment and production decisions that result in over or under production [2][3][4][5][6][7][8][9][10]. Developing an appropriate model to forecast demand requires an understanding of consumer decision making around the adoption of novel foods [11] as well as an understanding of established forecasting techniques-including their limitations. ...
Article
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A variety of approaches to reducing the environmental impact of food production and consumption are being explored including technological solutions, such as food produced via biotechnological processes. However, the development of these technologies requires significant upfront investment and consumer acceptance is not guaranteed. The purpose of this research is to develop a system dynamics model to forecast demand, under multiple marketing and quality scenarios, for foods produced via novel technologies, using cellular agriculture as a case study. The model considers consumer heterogeneity, product awareness, word of mouth marketing (WOM), in-store marketing options, pricing options and product utility to estimate diffusion rates and market penetration. To our knowledge, there is no demand forecasting model available for food produced via novel technologies which relies on purchase intention data and incorporates all these factors. Therefore, this research closes a critical gap for that industry. Ultimately, the model shows that price and the consumers’ utility for the product drives the final demand regardless of marketing scenario. Further, the rate of diffusion was highest when product samples are provided in store for all scenarios except when product utility is low and the product price is high. Model results suggest that market saturation was reached within the 32-week trial period when the price of the cellular agriculture product was the same as a traditional product but not when the price was double that of traditional meat. Given the lack of available trial data, the model scenarios should be considered a prior probability which should be refined as more data becomes available.
... Furthermore, innovation can be done according to the needs of each company to keep consumers from buying the products that have been produced (Solikhan et al. 2019). The high failure rate of new products is caused by a lack of understanding of consumer motivation and consumer choice, so it is necessary to pay attention to the theory of consumer behavior (Dijksterhuis 2016). Therefore, product innovation is not a certainty in making purchasing decisions but requires the effectiveness of innovation in its implementation. ...
... Can be seen that there is potential for 3DP chocolate products to be an option in enjoying processed chocolate, in order to increase the annual production of the chocolate industry in Yogyakarta and maximize the production of local cocoa in Yogyakarta. The potential of 3DP chocolate products especially in Yogyakarta comes along with the possibility of failure of this product, where almost 50% of new food products may have a withdrawal from the market within less than one year after the product is launched [6] due to incompatibility with consumer needs [7] and problems with product quality [8]. ...
Conference Paper
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Three Dimensional Printed (3DP) chocolate is one of the potential products in Indonesia, especially Yogyakarta, 3DP chocolate products are expected to be one of the choices in enjoying processed chocolate products, in order to increase the annual production of the chocolate industry in Yogyakarta and maximize the production of local cocoa in Yogyakarta, this is supported by the development of additive manufacturing (AM) technology especially 3D Printing which is growing rapidly in Indonesia. And one of the development sectors is the food sector, chocolate is one of the food products that has been produced and customized using 3D printing. In terms of commodities, cocoa production and cocoa land area as chocolate raw materials continue to increase in Yogyakarta, but in recent years there has been a decline in annual production from the chocolate industry in Yogyakarta. As a new product, this product must be able to adjust the quality to the needs of consumers. This study aims to analyze consumer needs and evaluate the quality of existing 3DP chocolate products. Research that conducted on 51 respondents using Quality Function Deployment (QFD), Sensory Analysis, and Analytics Hierarchy Process (AHP) methods found that consumer needs for 3DP chocolate products are about the detailed aspects of shape, texture, size, taste, aroma, construction resistance, and product color. This study also aims to evaluate consumer preferences for the technical parameters and the position of the existing products.
... There are various challenges that hinder the success of newly launched food products, including PBF products. In the FMCG business, the failure rate of consumer goods is as high as 50% to 75% [19]. The high failure rate for new food products highlights the complexity of a successful interplay between many related functions, such as research and development, technology, and marketing [20]. ...
Article
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Plant-based food (PBF) is on the rise as an alternative for animal-based food. Europe is leading in the market size compared with the global market. However, the high failure rate for new food products is challenging the success of new PBF in the market. This paper aims to unravel the key success factors (KSFs) from existing brands, contributing to the knowledge on how to achieve success in PBF market. Two subsequent studies employing online surveys were included, which targeted food expert participants. Study 1 focused on the collection of KSFs related to PBF brands utilizing the card sorting approach. Study 2 employed cluster analysis to further investigate the KSFs among different PBF brands. The findings identified six clusters of KSFs under the external and internal factors supporting the success of the PBF brands. Two (‘Consumer’ and ‘Trend’) and four (‘Ideology’, ‘Marketing strategy’, ‘Innovation management’, and ‘Management structure’) clusters were assigned into external and internal factors, respectively. Furthermore, cluster analysis identified four brand clusters: ‘Mature’, ‘Targeted’, ‘Newcomer’, and ‘Established but diversifying’ clusters. Each brand cluster utilized different KSFs into their strategies; however, both external and internal factors were applied, suggesting that there is no one-size-fits-all KSF to succeed in the market.
... In the last years, food companies have been trying to adapt or design foods to meet consumer needs and preferences, favoring the selection of their products, and optimizing their processes to reduce the environmental impact of their activities. The consumer has been placed at the center of the reformulation or design process, and several methods have been designed to drive the process and collect consumers' inputs (Busse and Siebert, 2017;Dijksterhuis, 2016). Pucci et al. (2021) showed that different personal attitudes such as the openness to new foods, the involvement in food trends, or the use of social media, could have a different impact on the adoption of a sustainable diet in different countries (Italy, Poland, Germany, USA, Brazil, Japan, Korea and China). ...
... Successful innovation is vital for companies' survival and growth, yet it is well known that 75%À90% of new food and beverage products fail to meet their financial objectives, and are withdrawn from market within one year from launch (Köster and Mojet, 2012). There are of course many reasons behind this, but generally such high numbers show quite painfully the fact that most product developers devote considerable time and money to products that should have revealed their flaws at the moment of inception or early stages of development (Dijksterhuis, 2016). The need to integrate sensory and consumer research in product development is an emerging trend in industries where consumer-driven innovation is important, particularly in the food and beverage sector. ...
... Despite all efforts and investments into the development and testing, it is estimated that around 40% of new products fail at launch (Cooper, 2019). Data between 2011 and 2013 showed that 76% of the innovations failed within one year after introduction (Dijksterhuis, 2016;Nielsen, 2016). ...
... Yet many product innovations still fail (Christensen, 2013;Cooper, 2019). A potential cause of such failures might stem from customers' sense that the salespeople themselves are not really convinced about the benefits of the innovation they are selling (Dijksterhuis, 2016;Hohenberg & Homburg, 2016;Wieseke et al., 2008). That is, before customers will adopt the innovation, they might want to see evidence of salesperson adoption, such as signals that the salesperson is convinced of the innovation's appeal or emotionally invested in it. ...
Article
A salesperson's commitment and effort toward an innovation can determine whether the customer agrees to buy it, such that customers’ perceptions of such commitment and effort are critical. But these perceptions also might differ fundamentally from the salesperson's self- perceptions of commitment and effort. Therefore, this article presents a theoretical framework of the relation between salesperson-perceived and customer-perceived commitment and effort, as exhibited by the salesperson while selling an innovation, which represents salesperson adoption. In the framework, job satisfaction factors also exert contingent, moderating effects. The authors gather unique, dyadic data from surveys of salespeople and their (potential) business customers during visits to sell a conventional, incremental innovation, complemented by objective purchase data gathered from company records. Three key insights emerge from this study. First, salespeople’s own perceptions of their commitment and effort have only moderate influences on customers’ perceptions of salespeople’s commitment and effort. Second, customers seem to recognize salesperson effort more readily than salesperson commitment although salesperson commitment has a higher sales performance impact than salesperson effort. Thus, sales managers should seek to encourage and support both the commitment of salespeople and also perceptions of that commitment among customers. Third, while a higher organizational support or job autonomy strengthen customers’ perceptions of salesperson adoption a higher pay satisfaction diminishes it. Thus, firms might need to find ways to increase the support for the salespeople and their autonomy and to reduce salespeople’s satisfaction with their (direct) payments. In total, these findings suggest significant scientific and managerial implications.
... Although 3D food printing provides many possible uses and benefits, consumers need to be able to accept the new food and its processing method first in order for this technology to thrive in the food industry. As a competitive and innovative industry, there is a high chance of product failure and market withdrawals in the food industry (Bruhn, 2007;Dijksterhuis, 2016). 3D food printing is undeniable a novel technology and consumers usually perceived new technology with suspicion (Popa and Popa, 2012). ...
Article
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This study aimed to investigate the Malaysian consumer response to 3D food printing. The objectives were to evaluate the awareness of consumers on 3D food printing and identify the factors that influence consumers’ final attitude towards 3D food printing and assess consumers’ change in attitude towards 3D food printing after being further informed about the technology. An online consumer survey was conducted in Klang Valley which involved 394 Malaysians of age between 24 to 55 years old. From the survey, the respondents showed a relatively low awareness of 3D food printing. Their initial attitudes toward the technology indicated a neutral (mean 3.99±0.98) due to the lack of knowledge and experience on 3D food printing. Multiple linear regression analysis indicated that consumers’ willingness to consume 3D printed food (B = 0.397) and their benefit perception towards 3D food printing (B = 0.308) significantly led to a positive attitude. Food technology neophobia (B = -0.202) and familiarity (B = -0.180) were the factors that significantly contributed to a negative attitude among the respondents. From the paired ttest, it was found that the respondents’ overall attitude has improved significantly (mean 0.707±0.904) with the aid of an infographic included in the survey as the medium for the respondents to know more about 3D food printing. This shows that information delivery is important in influencing consumers’ attitudes towards 3D food printing. A well-designed communication strategy that is appropriate to the target consumers may be able to develop a positive response to 3D food printing among the consumers.
... Introducing new food and beverage products is associated with a high risk of failure. Indeed, research shows the failure rate of introductions in the food and beverage sector is between 50-75%, with considerable loss of time and money [1]. The introduction of new products is impeded by these high failure rates as well as high levels of competition from strong and established brands. ...
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While food research has paid considerable attention to the effect of brand names on brand evaluation, the role of co-branding strategies and hence simultaneous exposure to two different brand names is under-researched. Against this background, we investigated the overexpectation effect in the context of food co-branding. More specifically, we explored to what extent food co-branding can harm brand evaluations of the co-brand and the brand level of the partner. In doing so, we challenged the conventional wisdom that co-branding leads to higher brand evaluations than those of monobrands. Results from two online experiments confirmed the theoretical reasoning derived from adaptive learning models: combining two brands results in an overexpectation effect, which manifests in a decrease in levels of brand evaluation for the co-brand compared to the partnering brands before co-brand exposure. Brand strength and brand fit moderate this effect.
... Our research has specifically analyzed the features that steer consumers towards a vitamin-enriched oil (factor analysis), the factors that affect consumer's willingness to pay an additional price premium for it (OLS regression), and the main socio-demographic characteristics associated with an interest in functional and vitamin-enriched olive oil (cluster analysis). Since most products that integrate innovations fail to succeed in the market [58], research suggests taking the consumers' point of view into account to stop new products failing and the subsequent waste of resources [59]. This represents the first investigative step in understanding how consumers will react to a vitaminized olive oil. ...
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This study aims to examine Italian consumer preferences for extra virgin olive oil (EVOO) enriched with vitamins and to analyze the key drivers that affect consumer choices for this product. Specifically, we assessed consumers’ intention to purchase the enriched product compared to the conventional one. The methodology adopted inferential and multivariate statistical techniques: (1) exploratory factor analysis (EFA), (2) ordinary least squares regression (OLS) and (3) non-hierarchical clustering. This study appears to be the first research project related to exploring consumers’ interest in an extra virgin olive oil enhanced with vitamins, thereby providing preliminary indications. The main results represent a significant starting point for the development of new marketing strategies for the food industry.
... Such a complex relationship between consumers' intentions, underlying emotions, and attitudes towards functional food [11] implies that acceptance rates of novel functional food products may not be easily projected and could be quite worrisome [12]. It is not uncommon for a significant percentage of novel food products to fail on the market because there was a lack of response to the complex needs of consumers [13,14]. New product development (NPD) in the food industry is usually a closed, intra-organizational process with little or no contact with the end-users during the early stages-companies frequently rely on their own intuition, wisdom, or competence to come up with ideas for new products, and they become interested in consumers' impressions only once they introduce a new product to the market [15]. ...
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Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative to the standard practices by the R & D departments since it directly involves consumers in the various stages of the creation process. This work aims to describe experiences of engaging consumers in different development stages of a functional food product within a project realized at a food research institute. Four consecutive studies were conducted: the first study explored current trends in Serbia regarding the way consumers use functional food and are informed about it; the second study described development of a raspberry seeds extract with antioxidant and anti-proliferative activity confirmed in vitro; the third study tested the same extract in a sample of consumers, validating its usability in food products; and the fourth study described a co-creation session with 18 participants, during which a number of activities were realized to stimulate idea generation. Rather than the final product idea itself, this work is valuable because of detailed insights into the various phases of the co-creation process. It is shown that consumers and food researchers can together engage in the new food product development process as long as the communication between them is rich and with mutual understanding.
... Soliciting consumer insights early in the new food development process is critical for achieving consumer acceptability (Filieri, 2013;Olsen, 2015). In particular, flavour has been highlighted as a key area for influencing perception of hybrid products (Shan et al., 2017), and so it is essential to capture consumers' preferred flavours to give manufacturers confidence that they are delivering on what consumers desire (Dijksterhuis, 2016). Whilst previous research has found consumers are accepting of a hybrid burger blended with mushrooms (Lang, 2020), more research is needed to explore a broader range of meat and plant-based ingredients that could be used based on individual preferences. ...
Article
Hybrid meat products are blends of meat and plant-based ingredients that could bridge the gap for consumers who want to reduce their meat intake, without sacrificing the taste, convenience and familiarity of traditional processed meat products. However, little is known about consumers’ preferred formulations, willingness to try (WTT), willingness to buy (WTB), and how they are perceived compared to meat products and plant-based meat-free alternatives. Therefore, this study aimed to: 1) identify hybrid recipes with the most potential for acceptance using a co-creation approach; 2) understand WTT and WTB for hybrid products and 3) compare hybrid meat products vs meat products and plant-based meat-free alternatives on several attributes (healthy, ethical, environmentally friendly, convenient, affordable, tasty, enjoyable, acceptable, aspirational, nutritious, simple, safe). The online survey with a total of 2,405 consumers in Denmark, Spain and the UK, revealed that across countries consumers prefer a hypothetical beef burger made with 25% or 50% plant-based ingredients (onions, herbs, spices, garlic and mushrooms) and with a nutritional claim on protein or fat. At least 57% of consumers were willing to try and at least 46% were willing to buy hybrid meat products. Across countries and for most attributes, hybrid meat products scored similarly to plant-based meat-free alternatives and differently from meat products. Hybrid meat products and plant-based meat-free alternatives were considered as healthy, ethical and environmentally friendly, while meat products were considered affordable, tasty, enjoyable and simple. These findings provide insights and practical suggestions for companies manufacturing innovative solutions for meat products and policy makers aiming to promote more varied diets.
... In sum, EVOO, as any other traditional food product, needs to be innovated both to improve producers' competitiveness and to better satisfy the evolving market demand. However, due to its traditional character, it may be crucial to know in advance the potential for success of different innovations to reduce uncertainty, and the risks associated with a possible rejection (Dijksterhuis, 2016). At the same time, consumer acceptance of innovations in traditional foods is an issue that needs to be addressed empirically by considering, case by case, the specific food product (Vanhonacker et al., 2013). ...
Article
Purpose This study aims to investigate consumer acceptance for a set of innovations that can be applied to the production process of extra-virgin olive oil. The final purpose is to verify whether, and to what extent, consumer acceptance of innovations varies depending on the type of technology used and the profile of consumers. Design/methodology/approach A cross-sectional consumer survey has been carried out in Italy. A structured questionnaire was administered to a national representative sample of individuals who are responsible for grocery shopping ( N = 1,003). Consumer acceptance for a set of ten innovations has been measured. Statistical differences between the various measures have been analysed through pairwise comparisons using Wilcoxon's signed-rank test, and subsequent effect sizes have been estimated. A cluster analysis has been also performed to distinguish consumer segments with different response patterns. Findings The results showed that the type of technology affects significantly the level of consumer acceptance of the tested innovations. In addition, high heterogeneity has been detected among consumer responses, and this leads to identify three consumer segments with different response patterns. Originality/value The study is focused on extra-virgin olive oil, which is one of the most important traditional food product in Mediterranean countries. This is the first study where several innovations for extra-virgin olive oil were jointly tested and compared for acceptance through a survey on a nation-wide representative sample of consumers.
... First of all, the three criteria are introduced to spawn discussion concerning validity of consumer research. Such discussion on the validity of consumer research is needed (e.g., [1]), as was also pointed out by Dijksterhuis [2] in a critical review concerning the high failure rate of new food products. ...
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Background: the last decade has witnessed an explosion of new consumer behaviour research technology, and new methods are published almost monthly. To what extent are these methods applicable in the specific area of food consumer science, and if they are, are they any good? Methods: in this paper, we attempt to give an overview of the developments in this area. We distinguish between ('input') methods needed to shape the measurement context a consumer is brought in, e.g., by means of 'immersive' methods, and ('output') methods that perform measurements proper. Concerning the latter, we distinguish between methods focusing on neuro-science, on psychology, and on behaviour. In addition, we suggest a way to assess the validity of the methods, based on psychological theory, concerning biases resulting from consumer awareness of a measurement situation. The methods are evaluated on three summarising validity criteria; conclusions: the conclusion is that behavioural measures generally appear more valid than psychological or neuro-scientific methods. The main conclusion is that validity of a method should never be taken for granted, and it should be always be assessed in the context of the research question.
... To design a new product based on eggplant, it is important to know consumers' preferences and needs to reduce its failure rate. As pointed out by Dijksterhuis (2016), the main problem of the high failure rate of new products is the non-understanding of consumer motivation and consumer choice. Thus behavioral science should be used more effectively to tackle this problem. ...
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Resumen Dentro de mercados cada vez más competitivos, las empresas necesitan implementar estrategias para permanecer y, si es posible, crecer su participación de mercado. Sin embargo, en estos mercados, las empresas enfrentan situaciones complejas, principalmente por la cantidad de productos ofrecidos y la diversidad de estos. Una de las posibles estrategias que implementan las empresas para permanecer y crecer en los mercados es el diseño de nuevos productos (NPD). No obstante, NPD es una tarea de alto riesgo e incertidumbre. Estudios relacionados con NPD muestran que entre el 24 y el 55% de los nuevos productos fallan en el mercado. Las empresas del sector alimentario, que desarrollan nuevos productos, operan en mercados dinámicos y competitivos que incluyen las tendencias de la demanda y producción de alimentos agrícolas, y al mismo tiempo, las preferencias y deseos de los consumidores, canales de comercialización, vida de anaquel, entre otros. Así, este trabajo tiene como objetivo presentar una evaluación de pruebas sensoriales y de marca realizadas a seis suplementos de fibra comercializados a través de un método de agregación para elección y un método de toma de decisiones multiatributo, esto para ayudar en el proceso de diseño de un nuevo suplemento de fibra a base de berenjena. En las pruebas participaron 87 personas, de 19 a 45 años, como panelistas no entrenados. Cada panelista evaluó seis muestras codificadas de los suplementos de fibra utilizando seis atributos hedónicos. Posteriormente, evaluaron estos suplementos a través de tres atributos no hedónicos conociendo los nombres del suplemento. Para cada prueba, cada panelista hizo un ordenamiento global de los suplementos. Al final, se obtuvieron dos conjuntos de datos de 87 registros que se analizaron mediante estadística descriptiva, el conteo de Borda y el método UTASTAR. Utilizando los ordenamientos globales realizados por los panelistas, se obtuvo que la marca líder de los Revista Internacional de Investigación e Innovación Tecnológica Página principal: www.riiit.com.mx Vol. 9, No. 54 Enero-Febrero 2022 82 suplementos de fibra en el mercado fue la más preferida. El atributo hedónico más importante fue el sabor y el no hedónico fue el contenido de fibra. Cinco de los 87 panelistas fueron inconsistentes con sus evaluaciones de suplementos de fibras comerciales en las valoraciones de los atributos y el ordenamiento global creado por ellos. Utilizar diferentes métodos para analizar pruebas sensoriales y de marca permite tener diferentes puntos de vista asociados a las preferencias de los consumidores. Usar el conteo de Borda permite considerar todas las posiciones en los ordenamientos de cada muestra porque es un método de agregación. Por otro lado, con UTASTAR es posible detectar inconsistencias en la evaluación de las muestras cuando los panelistas brindan un ordenamiento global de estas. Estos enfoques pueden respaldar los resultados obtenidos con métodos estadísticos clásicos, como ANDEVA y Análisis Conjunto. Por la orientación de este trabajo, la industria de alimentos es una de las áreas donde puede aplicarse el proceso aquí presentado, sin embargo, puede ser utilizado para cualquier empresa donde se diseñen y desarrollen nuevos productos. Palabras clave: Análisis de marca, análisis sensorial, método de agregación, método multi-atributo. Abstract Within increasingly competitive markets, companies need to implement strategies to remain and, if possible, increase their market share. However, companies face complex situations in these markets, mainly due to the number of products and their diversity. One of the possible strategies that companies implement to stay and grow in the markets is the design of new products (NPD). Nonetheless, NPD is high risk and uncertain endeavor. NPD-related studies show that 24-55% of new products fail on the market. Companies in the food sector that develop new products operate in dynamic and competitive markets, which include trends in demand and production of agricultural food, and at the same time the preferences and desires of consumers, marketing channels, shelf life, among others. Thus, this work aims to present an evaluation of sensory and brand tests carried out on six marketed fiber supplements through an aggregation method for election and a multi-attribute decision-making method in order to aid in the design process of a new fiber supplement based on eggplant. In such tests, 87 people aged 19-45 participated as untrained panelists. Each panelist evaluated six coded samples of the fiber supplements using six hedonic attributes. Subsequently, they evaluated these supplements through three non-hedonic attributes knowing the names of the supplements. For each test, each panelist ranked the supplements globally. In the end, two data sets of 87 records were obtained, which were analyzed using descriptive statistics, the Borda count, and the UTASTAR method. Using the panelists' global rankings, the leading brand of fiber supplements on the market was the most preferred. The most important hedonic attribute was taste, and the non-hedonic attribute was fiber content. Five of the 87 panelists were inconsistent with their evaluations of the commercial fiber supplements in the attribute evaluations and the global ranking. Using different methods to analyze sensory and brand tests allows different points of view associated with consumer preferences. Using the Borda count allows considering all the positions in each sample's rankings since it is an aggregation method. On the other hand, with UTASTAR, it is possible to detect inconsistencies in evaluating the samples when panelists provide a global ordering. These approaches can support the results obtained with classical statistical methods, such as ANOVA and Conjoin Analysis. Due to this work's orientation, the food industry is one area where this article's process can be applied. However, it can be used for any company where new products are designed and developed.
... In the 21st century, although the marketing department has a customer-oriented production approach in the new product development process, research shows that consumers cannot easily admit new products [22]. Therefore, before developing a new product, it is necessary to conduct field research on the perceptions of consumers. ...
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This research aims to determine the Department of Gastronomy and Culinary Arts students' perceptions towards 3D (Three-Dimensional) food printers in new food technologies. 20 students were included in the study with a culinary experience at Antalya AKEV University. Semi-structured interview technique, which is one of the qualitative research methods, was used in the study. The interview protocol was prepared beforehand by the researcher. The researcher was also allowed to redirect the flow of the interview with different sub-questions whenever needed. Students' perceptions of 3D food printers were evaluated under the main headings of perceived risk, perceived benefit, and perceived cost by examining the data obtained from the interview. The findings indicated that students are willing to use 3D food printers in a restaurant if their perceived benefit for them is higher than their risk. Besides, it is also determined that purchasing a 3D food printer will create an additional cost but have a tendency to reduce the cost of raw materials.
Article
Discrete choice experiments (DCE) offer a potential avenue to incorporate product specific contextual information into sensory consumer testing. This work integrates a taste variable into a DCE framework and compares the results against those obtained via traditional sensory methodology. Fruit puree taste profile was altered to induce taste variability while controlling confounding sensory variables. The taste levels were combined with extrinsic product specific attributes within a DCE. The same taste levels were also subjected to traditional overall liking rating. Comparison of the results showed the taste‐level preferences obtained via the DCE were consistent with those found via overall liking. The DCE was also capable of providing simultaneous insights into consumer preferences for extrinsic product attributes that were unable to be captured via the overall liking test. The results provide initial support for the usage of a DCE with an integrated taste variable as an alternative sensory consumer testing method.
Article
Customer participation in new product development (NPD) has various advantages and disadvantages, research has proven that its beneficial factors are more in the early stages. The key in the initial phase of NPD is to understand the real needs of customers. In recent years, research in this field has been done mainly through questionnaires or data mining. However, most of the research have ignored the fact that customer preferences are private information and the influence of different customer groups on their willingness to participate. Because the selection of new product ideas takes place in the early stages of NPD and the degree of advance of customers is also an important parameter that indicates their willingness to cooperate in NPD activities, this paper will study the mechanism of private transfer of customers. Preferences will be considered in the selection phase of NPD concepts and their top grade. Results showed that the leading customers have reasonable motivation to participate in new product development, and advanced customers are more willing to express their product viewpoints.
Chapter
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.
Chapter
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.
Chapter
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Koncepcja zrównoważonego rozwoju obszarów wiejskich w Polsce zakłada dążenie do poprawy jakości życia na wsi poprzez kształtowanie właściwych proporcji pomiędzy wymiarami – ekonomicznym, ekologicznym, społecznym, instytucjonalnym i przestrzennym. Realizacja powyższej koncepcji na wybranych terenach napotyka szereg trudności, które wynikają m.in. ze stosunkowo niskiej integracji sektora rolnego. Dlatego warto oprzeć się o doświadczenia innych krajów UE, gdzie występuje wysoki poziom organizacji i integracji rynku rolniczego, w tym ogrodniczego, wskazujących na szereg możliwości i korzyści wynikających z tego tytułu. Terminem „grupa” czy „organizacja” producentów określa się podmiot, którego celem jest wprowadzenie na rynek produktów wytworzonych w gospodarstwach członków. Podmioty te są tworzone z samodzielnej inicjatywy producentów i stanowią rozszerzenie działalności prowadzonej w indywidualnych gospodarstwach rolnych, w tym ogrodniczych. Producenci zajmujący się produkcją rolną mogą organizować się w grupy producentów rolnych oraz organizacje producentów owoców i warzyw, w zależności od grupy gatunków roślin, które uprawiają, czy też zwierząt, które hodują. W zakresie tworzenia i funkcjonowania wyżej wymienionych grup i organizacji producenckich istnieje szereg zarówno krajowych, jak i unijnych, przepisów prawnych. Ponadto grupa czy organizacja producentów nie oznaczają konkretnej formy prawnej, w ramach której producenci mogą zawiązywać współpracę. Każda z nich funkcjonuje na podstawie odpowiednich przepisów właściwych dla danej formy. Dużym atutem łączenia się producentów jest możliwość uzyskania wsparcia na dofinasowanie różnego rodzaju przedsięwzięć, które w sposób bezpośredni lub pośredni mogą przyczyniać się także do rozwoju obszaru, na którym funkcjonują. Wśród innych korzyści wspólnego działania rolników wymienia się m.in. poprawę efektywności gospodarowania, stabilizację cen i zwiększenie dochodów producentów, wprowadzenie na rynek produktów, które są zgodne z wymaganiami klientów (z potrzebami rynku), eliminację wzajemnej konkurencji między producentami oraz integrację środowiska wiejskiego. Głównym celem opracowania było ukazanie wpływu grup producentów rolnych i organizacji producentów owoców i warzyw na rozwój obszarów wiejskich Lubelszczyzny. Do badań wybrano region charakteryzujący się znaczącą rolą sektora rolniczego – lidera w uprawie wielu roślin rolniczych i sadowniczych. Zastosowano metodę studium przypadku, a dane empiryczne pozyskano przy zastosowaniu wywiadu bezpośredniego z przedstawicielem uznanej organizacji producentów owoców z województwa lubelskiego. Podjęte badania mają charakter pilotażowy i stanowią wstęp do dalszego zgłębiania podjętej problematyki. W opracowaniu zaprezentowano układ przestrzenny oraz strukturę branżową grup producentów rolnych oraz organizacji producentów owoców i warzyw w Polsce i na terenie woj. lubelskiego. Przedstawiono koncepcję zrównoważonego rozwoju obszarów wiejskich oraz najważniejsze funkcje rolnictwa i obszarów wiejskich, a także pojęcie, cele oraz korzyści poziomej integracji producentów rolnych, w tym producentów owoców i warzyw.
Article
For successful new product development, it is crucial to devise product attributes and marketing strategies appropriate for the expected consumption contexts. However, the impacts of product attributes and marketing factors on sales across the various consumption contexts are scarcely examined. Thus, this study aims to compare the product attributes and marketing factors affecting the sales of new frozen cooked rice (meal) and frozen dumpling (snack) products, which have different consumption contexts. This study used Nielsen point‐of‐sale data on new frozen cooked rice and dumpling products in Korea for weeks 1–48 in 2020. The results reveal distinct key factors influencing sales for each product category. The key factors driving the sales of frozen cooked rice are formulation, recipe type, package type, weight diversity, and distribution channel diversity. The key factors driving the sales of frozen dumplings are the main ingredient, dumpling shape, sauce flavor, claim, weight diversity, bundling promotion, and distribution channel diversity. These findings contribute to new product development by increasing the understanding of product attributes and marketing factors in different consumption contexts. Practical Applications This manuscript contributes to the field of food consumer studies by comparing the impact of product attributes and marketing factors on frozen food sales in different consumption contexts, such as meals and snacks. The information obtained from this study provides useful insights for researchers in the sensory and gastronomic fields, as well as for food experts and practitioners. The results of this study can be of interest to the gastronomy sector, as we highlighted sensory factors such as main ingredients, sauce flavors, recipe types, and formulations as product attributes that influence consumers' food purchases. These findings can aid researchers and new product developers in the food industry in developing innovative foods that can potentially be incorporated into the sensory experience.
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Most descriptive or hedonic tests with consumers collect their responses after consumption of a small portion of the product. However, eating and drinking experiences are rather variable during consumption of the full portion. The first objective of this study was to determine if 3-step evaluations with full consumption of a product can bring additional information compared to a single evaluation. As a case study, the second objective was to identify potentially important sensory aspects that could help consumers of regular beers better accept beer alternative products. Japanese beer consumers were recruited to taste four beers, whose alcohol by volume was 5%, 0.5%, 0.5%, 0%, respectively. The consumers were separated into two panels. Both panels evaluated the beers based on wanting and satisfaction paired with Just-About-Right (JAR) scales for sensory attributes with their smartphones at home. One of the panels evaluated the questions for the beer, only once after finishing the full portion, retrospectively. The other panel evaluated the same questions three times, at the first-sip, after half of the portion, and after the full portion. Comparison of the results between the two panels showed consistent findings overall for product rankings of satisfaction, wanting, and JAR results, indicating no methodological bias (as compared to the single evaluation approach) caused by the repeated questions in the 3-step approach. Interestingly, wanting significantly dropped while drinking beers, especially for reduced alcohol beers, although satisfaction remained unchanged. Furthermore, a significant step-effect was observed for aftertaste and bitterness, indicating that these perceptions were changing over time.
Chapter
With an average product range of 40,000 items per grocery store and only a few seconds for consumers to make a decision at the point of sale, it is essential that food manufacturers provide meaningful and fast information. Legally regulated labelling elements for food range from ingredient, nutritional and quantity information to health and environmental claims. However, by using additional product attributes in a promotionally effective way, companies can succeed in drawing attention to their products and distinguishing themselves from competitors. This chapter shows how extrinsic and intrinsic product attributes are used to encourage consumers to buy food. Extrinsic attributes focus on aspects of packaging design (e.g., colour) and food advertising (e.g., sensory claims, product labels). With regard to intrinsic product characteristics, the appearance and taste of a food product play a particularly important role in influencing the consumer’s decision to buy.
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The application of food-grade microbial cultures to fresh meat products is a promising natural approach for meat shelf-life extension. However, before its adoption into commercial practice, it is essential to understand consumers' attitudes to this approach and the resulting marketed products. This study investigated Australian consumers' willingness to purchase and consume packaged fresh meat products with added microbial cultures for shelf-life extension. A national online survey of over 800 respondents was conducted. Results indicated that most Australian consumers would be willing to buy and eat such products, with 17.8% of respondents less likely to buy and 11.1% unwilling to eat these products. Respondents' purchasing and consumption decisions were influenced by demographic factors, their food and meat shopping and consumption behaviors, and the value, taste, and type of the meat product. Consumer acceptance may be improved by increasing their awareness of the potential use of microbial cultures as natural antimicrobials for food shelf-life extension.
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Food innovations can create novel nutritious food, improve agricultural sustainability, and increase the agri-food industry’s market profits. Our study proposes a consensus definition of food innovations and forecasts food innovations that will be available to consumers in the next five years by using a Delphi study. Thirteen experts aged 35 to 85 from the US and the UK researching or working in agriculture and nutrition, public health, the agri-food industry, or food policy participated in three rounds of this Delphi study. The experts were chosen using the snowball sampling method. This study followed the implementation and data analysis guidelines popularized by the Rand Corporation. The consensus definition for food innovations (with 76.9% agreement) was that ‘food innovations aid in the development, production, or transportation of new food products, processes, or technology to promote human health, food security, or environmental sustainability’. The specific food innovations, which had over 69% agreement, are ranked as (1) plant-based meat alternatives, (2) personalized nutrition, (3) natural foods, (4) new genetically modified organisms, (5) regenerative agriculture, (6) urban agriculture, (7) packing innovations, (8) alternative flours, (9) improving shelf life, (10) supply chain technologies, (11) improved soil health, and (12) technology for traceability. The food innovation definition and identified specific food innovations could further connect the agricultural value chain to develop novel nutritious foods and improve agricultural sustainability. Agri-food industry specialists, practitioners, researchers, and policymakers can advance food innovation development and research pinpointing the specific food innovations along the agricultural value chain.
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Purpose-To explore the effect of 3D printed food characteristics on the Value-Attitude-Behavioral model in Egyptian restaurants. Design/methodology/approach-Using a quantitative design, self-administrated questionnaire was conducted with customers who eat at restaurants. Findings-Four characteristics of 3D printed food: health, fun, creativity and natural content were explored. The primary result identified was 3D printed characteristics have a positive and significant effect on hedonic value. Moreover, hedonic and utilitarian perceived values have an effect on customer attitude toward 3D printed food. Respondents indicated attitude toward 3D printed food led to the intention to buy it. Originality/value-This research highlights the need for 3D food printing technology in the restaurants in Egypt. Moreover, this study adapted the Value-Attitude-Behavioral model in the context of 3D printed food. Research limitations/implications-In the present study, 4 characteristics of 3D printed foods are being considered. In future, additional factors could be considered to deal with advancements in the food and beverage industry. Practical implications-The study has been recommended the marketers and decision makers to show the advantages of 3D printed food in ads. Social implications-This study will help the community by offering them a new type of technology that has positive effect on environment. Besides, it will help the people with allergies and elderly people to have the food that is suitable for them.
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Increasing legume diversity in food will significantly contribute to sustainable and healthy agrifood systems. But this seems difficult to achieve due to strong path-dependency in the agrifood sector and needs to be better assessed to define sound sustainability transition policies. We analysed 100,000 food product innovations with legume ingredients (soya and fourteen different pulses) over 2010–2019 in North America and Europe to get an overall view of how legumes are developing. Using the Mintel Global-New-Product-Database, we observed that food product innovations containing soya represent six times more than those containing pulses. Therefore, while soya is a major crop for feed, it is also becoming so for food, when compared with the low development of pulses. This confirms that encouraging markets to increase crop diversity and overcome lock-in is still a challenge. Beyond the case of legumes, those methods can be extended to measure biodiversity regarding any other species in food products.
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The aim of this study was to understand passengers’ continuance use intention with respect to autonomous buses (ABs) based on actual riding experience. Therefore, an extended technology acceptance model taking characteristics of both autonomous driving and buses into account was proposed, and 576 passengers with ABs riding experience in China responded to the survey. Several findings were revealed. First, characteristics of buses (including perceived in-vehicle safety, service quality and general attitudes toward buses) had positive effects on continuance use intention. Second, perceived road safety was not directly associated with continuance intention but had positive effects on perceived usefulness. Third, two significant moderating variables were revealed, namely, past bus riding habits and driver reliance (i.e., the degree to which passengers considered it important for ABs to have a driver). These observations suggest practical implications for policymakers and automakers.
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Innovative foods often offer consumers an important contribution to their quality of life. Nevertheless, consumers often encounter technology-based food innovations with a certain degree of scepticism. To counteract this scepticism, information about the innovative product is often communicated. However, two elements must be taken into account to ensure that the given information does not reinforce the scepticism: first, the right amount of information and, second, the source of information and its credibility. In order to be able to implement these elements effectively in a communication strategy, this paper uses two online experiments and analyses of variance to investigate the impact of different amounts of information and different sources of information on consumers’ product evaluations (i.e., affective attitude, cognitive attitude, and behavioural intention). Study 1 found that more information does not always lead to better product evaluations. Furthermore, the results of study 2 show that independent or scientific sources of information are perceived as more credible and tend to lead to a higher product evaluation. Moreover, higher credibility measured by attractiveness, trustworthiness and expertise leads to a significantly higher product evaluation. From these results, communication strategies can be designed that gain higher consumer acceptance for technology-based food innovations.
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Chapter
Measuring consumer acceptability of fruits and vegetables reports the development of the view on fruit and vegetable quality as experienced by consumers.
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Every day, we make decisions on topics ranging from personal investments to schools for our children to the meals we eat to the causes we champion. Unfortunately, we often choose poorly. The reason, the authors explain, is that, being human, we all are susceptible to various biases that can lead us to blunder. Our mistakes make us poorer and less healthy; we often make bad decisions involving education, personal finance, health care, mortgages and credit cards, the family, and even the planet itself. Thaler and Sunstein invite us to enter an alternative world, one that takes our humanness as a given. They show that by knowing how people think, we can design choice environments that make it easier for people to choose what is best for themselves, their families, and their society. Using colorful examples from the most important aspects of life, Thaler and Sunstein demonstrate how thoughtful "choice architecture" can be established to nudge us in beneficial directions without restricting freedom of choice. Nudge offers a unique new take-from neither the left nor the right-on many hot-button issues, for individuals and governments alike. This is one of the most engaging and provocative books to come along in many years. © 2008 by Richard H. Thaler and Cass R. Sunstein. All rights reserved.
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Memory for a recent event can be expressed explicitly, as conscious recollection, or implicitly, as a facilitation of test performance without conscious recollection. A growing number of recent studies have been concerned with implicit memory and its relation to explicit memory. This article presents an historical survey of observations concerning implicit memory, reviews the findings of contemporary experimental research, and delineates the strengths and weaknesses of alternative theoretical accounts of implicit memory. It is argued that dissociations between implicit and explicit memory have been documented across numerous tasks and subject populations, represent an important challenge for research and theory, and should be viewed in the context of other dissociations between implicit and explicit expressions of knowledge that have been documented in recent cognitive and neuropsychological research. (PsycINFO Database Record (c) 2012 APA, all rights reserved)
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Priming or nonconscious activation of social knowledge structures has produced a plethora of rather amazing findings over the past 25 years: priming a single social concept such as aggressive can have multiple effects across a wide array of psychological systems, such as perception, motivation, behavior, and evaluation. But we may have reached childhood's end, so to speak, and need now to move on to research questions such as how these multiple effects of single primes occur (the generation problem); next, how these multiple simultaneous priming influences in the environment get distilled into nonconscious social action that has to happen serially, in real time (the reduction problem). It is suggested that models of complex conceptual structures (Lakoff & Johnson, 1980), language use in real-life conversational settings (Clark, 1996), and speech production (Dell, 1986) might hold the key for solving these two important 'second-generation' research problems.
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Health psychology is an area of applied psychological research and a profession. Health psychology research examines the determinants and consequences of physical health, showing that health behaviors are critical to health. Four core topics in health psychology are discussed in this article: (1) the promotion and maintenance of health, (2) prevention and treatment of (chronic) illness, (3) the etiologic and diagnostic correlates of health and illness, and (4) patient behavior in the health care system.
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Sensory science and consumer science are very young compared with the other scientific disciplines from which they have borrowed well-established methods. Methods and practices commonly used in sensory science and in consumer research are critically reviewed from a psychologist's point of view and alternative solutions are suggested. Five frequent fallacies are described and illustrated: the idea that people are uniform, that they are consistent, that they make rational choices, that their perception is more important than their memory of sensory impressions and that situations are characterised by objectively measurable context variables.
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Analysis of decision making under risk has been dominated by expected utility theory, which generally accounts for people's actions. Presents a critique of expected utility theory as a descriptive model of decision making under risk, and argues that common forms of utility theory are not adequate, and proposes an alternative theory of choice under risk called prospect theory. In expected utility theory, utilities of outcomes are weighted by their probabilities. Considers results of responses to various hypothetical decision situations under risk and shows results that violate the tenets of expected utility theory. People overweight outcomes considered certain, relative to outcomes that are merely probable, a situation called the "certainty effect." This effect contributes to risk aversion in choices involving sure gains, and to risk seeking in choices involving sure losses. In choices where gains are replaced by losses, the pattern is called the "reflection effect." People discard components shared by all prospects under consideration, a tendency called the "isolation effect." Also shows that in choice situations, preferences may be altered by different representations of probabilities. Develops an alternative theory of individual decision making under risk, called prospect theory, developed for simple prospects with monetary outcomes and stated probabilities, in which value is given to gains and losses (i.e., changes in wealth or welfare) rather than to final assets, and probabilities are replaced by decision weights. The theory has two phases. The editing phase organizes and reformulates the options to simplify later evaluation and choice. The edited prospects are evaluated and the highest value prospect chosen. Discusses and models this theory, and offers directions for extending prospect theory are offered. (TNM)
Breakthrough innovation report (European edition). september 2014
  • Nielsen
Nielsen. (2014). Breakthrough innovation report (European edition). september 2014. http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/ Breakthrough_Innovation_Report_EU_FINAL.pdf.
Transparency: who cares? A user manual for a piece of chocolate
  • G B Dijksterhuis
Dijksterhuis, G. B. (2004). Transparency: who cares? A user manual for a piece of chocolate. In G. J. Hofstede, H. Schepers, L. Spaans-Dijkstra, J. Trienekens, & A. Beulens (Eds.), Hide or Confide? The dilemma of transparency. 's Gravenhage: reed business information (pp. 159e164).
Eating, food and experience in 2034. LinkedIn
  • G B Dijksterhuis
Dijksterhuis, G. B. (2014a). Eating, food and experience in 2034. LinkedIn. July 15.
Van voedsel naar eten, van productie naar gedrag. (From food to meals, from production to behaviour
  • G B Dijksterhuis
Dijksterhuis, G. B. (2014b). Van voedsel naar eten, van productie naar gedrag. (From food to meals, from production to behaviour. In Dutch). LinkedIn. October 16.
Multisensory flavor perception: from fundamental neuroscience through to the marketplace
  • G B Dijksterhuis
Dijksterhuis, G. B. (2016). Multisensory flavour priming. In C. Spence, & B. Piqueras-Fiszman (Eds.), Multisensory flavor perception: from fundamental neuroscience through to the marketplace. Elsevier Publishers.