Consumer-based New Product Development for the Food Industry

Cover
Editor Biographies
Author Biographies
Preface
Contents
Part One: Sensory and Consumer Based Development
Chapter 1 Food Development: The Sensory & Consumer Approach
1.1 Why Sensory Analysis?
1.2 Sensory Analysis and Its World of Myths and Legends
1.3 Consumer Preference Segmentation
1.4 Sensory Marketing
1.5 Actual Strategies in Product Development
1.6 Sensory and Marketing
1.7 Competition Between Corporate Functions
References
Chapter 2 The Changed Paradigm of Consumer Science: From Focus Group to Mind Genomics
2.1 From Qualitative to Quantitative in Concepts Research
2.2 If Boredom Exists, How Can We Measure It and Use It?
2.2.1 Some Products Become Boring Faster Than Do Others
2.2.2 The Degree to Which a Product Is ''Boring''Is Inversely Related to the Last Time the Product Was Selected and Consumed
2.2.3 Asking the Proper Question for Time-preference
2.2.4 The Concept of Time Preference
2.3 Trade-off Analysis
2.4 Full Conjoint Profile
2.5 A Soft Drink Development
2.6 Market Segmentation
2.7 Why Search for Segmentation?
2.8 Applying the Segmentation Algorithm to Concepts or to Concept Elements
2.9 Establishing the Validity of Internet-based Research for Concepts
References
Chapter 3 Ideas from the World of Information Science: A Model-driven Development
3.1 Introduction
3.2 The Model
3.3 Conclusion
References
Part Two: Emotions and Consumer Testing with Children
Chapter 4 Imputing Emotions to Foods
4.1 Introduction
4.2 The World of Today
4.2.1 Sensory Marketing Using Five Senses
4.2.2 The Five Senses and Beyond
4.3 Conclusions
References
Chapter 5 Consumer Testing with Children – Challenges and Opportunities
5.1 Introduction
5.2 Main Trends in Sensory and Consumer Testing with Children
5.3 Children as Consumers
5.4.1 The Role of Basic Tastes and Textures
5.4.2 The Role of Familiarity
5.4.3 The Role of Parents
5.5 How Do Children and Adults Differ in Their Preferences?
5.6 Methods to Study Food Preferences in Children
5.7 Case Studies
5.7.1 Case Study 1: Pre-schoolers Cheese Preference
5.7.2 Case Study 2: Development of Cheese Profiles
References
Part Three: Concepts, Minds, Ideas and Behaviour-based Development
Chapter 6 Consumer-designed Features for the Labeling, Packaging, and Advertising of Insect-based Proteins. A Practical Application of the Design of Ideas
6.1 Introduction
6.1.1 Art for Art's Sake versus Practical Needs for Data-driven Design
6.1.2 Designing Foods and Other Fast-moving Consumer Goods
6.1.3 Design by Decree – The Golden Palate,the Golden Nose, and Experts 'U¨ ber Alles'
6.1.4 Incorporating the Voice of the Consumer by Experimental Design
6.1.5 Moving from the Design of 'Things' to the Design of 'Ideas'
6.1.6 Enemies of Affective Design
6.1.7 Changing One's Thinking in a Connected World
6.1.8 The Value of Design and the Need for Speed and Affordability to Get It Accepted
6.1.9 The Approach Illustrated by a Case History
6.2 Materials and Methods
6.2.1 Materials
6.2.2 Data Analysis
6.3 Results and Discussion
6.3.1 Total Panel
6.3.2 Looking for Mind-sets – Different Ways ofResponding to the Same Messages (and Style Features)
6.3.3 Identifying Mind-sets in the Population
6.3.4 Emotions about Eating Insects
6.4 Discussion – Data, the 'Facts of the Experiment'
6.5 Discussion and Conclusion – Solving theProblem of Affective Design by Experiment and the Creation of Structured, Small Databases
Acknowledgements
References
Chapter 7 Artificial Intelligence to Identify Ideas
7.1 Introduction
7.2 About AI
7.2.1 History of AI
7.3 AI for Identifying Ideas
7.3.1 Data Sources
7.3.2 Identifying Dominant, Emerging and Growing Ideas
7.3.3 Identifying the Context of the Ideas
7.3.4 Predicting Future Growth
7.3.5 Prioritising Ideas
7.4 Future
References
Chapter 8 Mind Genomics (BimiLeap) to Create New Ideas
Chapter 9 Assigning People to Empirically Uncovered Mind-sets:A New Horizon to Understand the Minds and Behaviors of People
Attila Gere and Howard Moskowitz 9.1 Introduction
9.2 The Topic: Sensory Aspects of Meat-free Food Products
9.2.1 The Four Questions, Which Tell a Story About the Topic
9.2.2 The Four 'Answers' to Each 'Question'
9.3 The Test Stimuli – Vignettes (Combinations of Answers)
9.4 Available Methods and Their Applications
9.4.1 Support Vector Machine
9.4.2 Nai¨ve Bayes Classifier
9.4.3 K-Nearest Neighbors
9.4.4 Random Forest
9.4.5 Partial Least Squares Discriminant Analysis
9.4.6 Linear Discriminant Analysis
9.5 Performance of the Six Approaches for the Study Data
9.6 Personal Viewpoint Identifier (PVI)
9.7 A Vision of the Future – Deep Knowledge of the Mind of Millions or Billions of People
Acknowledgements
References
Chapter 10 Systematics and Researcher Proclivities in Product Design: History, Success, and Pivot to the Future
10.1 The Beginnings of Product Design – The World of Description
10.2 The Contribution of Experimental Design, Scaling, and Psychophysics
10.3 1970–1990 and the Inevitable Clash BetweenSensory Analysis and Psychophysics Regarding Product Design
10.4 Product Design, Ingrained Beliefs, and the Evolution of Product Design in Market Research
10.5 Early Efforts and Blind Alleys – Matching the Self-designed Ideal and Directional Ratings
10.6 Countering the Early Beliefs – the Accepting World of Market Research in the 1970s and 1980s
10.7 The Early 1980s – Individual Differences and the Emergence of Sensory Preference Segments
10.8 Systematic Variation – Choosing the Designs and Executing the Studies
10.9 Beyond the 1980s and 1990s – Process, Timelines, Budget
10.10 Experimental Design, Rapid Testing in the Era of Available Computing
10.11 Closing Thoughts
Acknowledgements
References
Chapter 11 Thinking Like an Amora
11.1 Today's Learning Situation in Talmud. . . My Own Journey
11.2 Doing an Experiment with the Ideas
11.3 So, What Is This Approach Really, and What Does It Deliver?
11.4 Example
11.5 Making Sense of the Results – What do the Judges Say?
11.6 Thinking Differently about the Same Evidence
11.7 Going Forward – What Does This Mean for the Study of Talmud?
Subject Index