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Verza M, Camanzi L, Rota C, Cerjak M, Mulazzani L, Malorgio G. Consumer Sentiments and Emotions in New Seafood Product Concept Development: A Co-Creation Approach Using Online Discussion Rooms in Croatia, Italy and Spain. Foods 2023; 12:foods12081729. [PMID: 37107524 PMCID: PMC10138044 DOI: 10.3390/foods12081729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 04/04/2023] [Accepted: 04/19/2023] [Indexed: 04/29/2023] Open
Abstract
Growing Mediterranean seafood consumption, increasing consumers' awareness of food safety and quality, and changing food lifestyles are leading to the development of new food products. However, the majority of new food products launched on the market are expected to fail within the first year. One of the most effective ways to enhance new product success is by involving consumers during the first phases of New Product Development (NPD), using the so-called co-creation approach. Based on data collected through online discussion rooms, two new seafood product concepts-sardine fillets and sea burgers-were evaluated by a set of potential consumers in three Mediterranean countries-Italy, Spain, and Croatia. Textual information was analyzed by first using the topic modeling technique. Then, for each main topic identified, sentiment scores were calculated, followed by the identification of the main related emotions that were evoked. Overall, consumers seem to positively evaluate both proposed seafood product concepts, and three recurrent positive emotions (trust, anticipation, joy) were identified in relation to the main topics aroused during the discussions. The results of this study will be useful to guide future researchers and actors in this industry in the next development steps of the targeted seafood products in Mediterranean countries.
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Affiliation(s)
- Marta Verza
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy
| | - Luca Camanzi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy
| | - Cosimo Rota
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy
| | - Marija Cerjak
- Faculty of Agriculture, University of Zagreb, 10000 Zagreb, Croatia
| | - Luca Mulazzani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy
| | - Giulio Malorgio
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, 40127 Bologna, Italy
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2
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Sevenich R, Gratz M, Hradecka B, Fauster T, Teufl T, Schottroff F, Chytilova LS, Hurkova K, Tomaniova M, Hajslova J, Rauh C, Jaeger H. Differentiation of sea buckthorn syrups processed by high pressure, pulsed electric fields, ohmic heating, and thermal pasteurization based on quality evaluation and chemical fingerprinting. Front Nutr 2023; 10:912824. [PMID: 36866052 PMCID: PMC9971502 DOI: 10.3389/fnut.2023.912824] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Accepted: 01/23/2023] [Indexed: 02/16/2023] Open
Abstract
Introduction Impact of processing on product characteristics, sustainability, traceability, authenticity, and public health along the food chain becomes more and more important not only to the producer but also to the customer and the trust of a consumer toward a brand. In recent years, the number of juices and smoothies containing so called super foods or fruits, which have been "gently pasteurized," has increased significantly. However, the term "gentle pasteurization" related to the application of emerging preservation technologies such as pulsed electric fields (PEF), high pressure processing (HPP) or ohmic heating (OH) is not clearly defined. Methods Therefore, the presented study investigated the influence of PEF, HPP, OH, and thermal treatment on quality characteristics and microbial safety of sea buckthorn syrup. Syrups from two different varieties were investigated under the following conditions HPP (600 MPa 4-8 min), OH (83°C and 90°C), PEF (29.5 kV/cm, 6 μs, 100 Hz), and thermal (88°C, hot filling). Analyses to test the influence on quality parameters like ascorbic acid (AA), flavonoids, carotenoids, tocopherols, antioxidant activity; metabolomical/chemical profiling (fingerprinting) via U-HPLC-HRMS/MS (here especially flavonoids and fatty acids); sensory evaluation, as well as microbial stability including storage, were conducted. Results and discussion Independent from the treatment, the samples were stable over 8 weeks of storage at 4°C. The influence on the nutrient content [Ascorbic acid (AA), total antioxidant activity (TAA), total phenolic compounds (TPC), tocopherols (Vit E)] was similar for all tested technologies. Employing statistical evaluation Principal Component Analysis (PCA) a clear clustering based on the processing technologies was observed. Flavonoids as well as fatty acids were significantly impacted by the type of used preservation technology. This was obvious during the storage time of PEF and HPP syrups, where enzyme activity was still active. The color as well as taste of the syrups were found to be more fresh-like for the HPP treated samples.
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Affiliation(s)
- Robert Sevenich
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany,Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany,*Correspondence: Robert Sevenich,
| | - Maximilian Gratz
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Beverly Hradecka
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Thomas Fauster
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Thomas Teufl
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
| | - Felix Schottroff
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria,BOKU Core Facility Food and Bio Processing, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Lucie Souckova Chytilova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Kamila Hurkova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Monika Tomaniova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Jana Hajslova
- Department of Food Analysis and Nutrition, University of Chemistry and Technology (UCT), Prague, Czechia
| | - Cornelia Rauh
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin (TU Berlin), Berlin, Germany
| | - Henry Jaeger
- Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria
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Tomak N, Polat TK. Risk prioritization model driven by success factor in the light of multicriteria decision making. OPEN CHEM 2022. [DOI: 10.1515/chem-2022-0188] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Some factors in the product development process can increase success. Evaluating the risks and success factors is necessary for a more successful product development process. Some inadequacies arise in classical risk assessment methods due to the subjective nature of likelihood and severity ratings. Different probability and impact values can give the same risk size. Due to these inadequacies, doubts about the accuracy of risk prioritization may arise. In this study, a new risk prioritization model is proposed to eliminate these doubts and to consider their contribution to the success of the process they affect while prioritizing the risks, with a detailed literature review and the support of the experts of the applied company, the risks affecting the product development process. The importance levels of risks and success factors were calculated using the analytical hierarchy process. With the proposed model, unlike the classical method, when calculating the risk size, the risk weight and the total score from the success factors are added to the likelihood and severity values of the risk. Thus, companies will obtain more detailed and objective results, considering success factors and risk importance levels, and use the resources they allocate for risk reduction activities more efficiently.
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Affiliation(s)
- Necmiye Tomak
- Industrial Engineering Department, Engineering Faculty, Sakarya University , Sakarya , Turkiye
| | - Tulay Korkusuz Polat
- Industrial Engineering Department, Engineering Faculty, Sakarya University , Sakarya , Turkiye
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4
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Stancu V, Brunsø K, Krystallis A, Guerrero L, Santa Cruz E, Peral I. European consumer segments with a high potential for accepting new innovative fish products based on their food-related lifestyle. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pereira QD, Kwiatkowski A, Munhoz CL, Porto RS, Costa CS, Curvo LRV, Diemer O. Pantanal’s fish native meatballs has the nutritional values increased with the use of pequi in its recipe. ACTA SCIENTIARUM: ANIMAL SCIENCES 2021. [DOI: 10.4025/actascianimsci.v44i1.53516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The study aimed to evaluate whether the addition of pequi increases the nutritional value of meatballs made with piranha and pacu fillets. Piranhas were obtained from the colony of fishermen; pacu with the fish farmer and the pequis were collected in nature. Fish were filleted and triturated, and the resulting masses were used to prepare 4 types of meatballs: piranha fillet with 2.0% pequi pulp, piranha fillet without pequi pulp, pacu fillet with with 2.0% pequi pulp, and pacu fillet without pequi pulp. After preparation, acceptance, purchase intention and frequency of consumption were evaluated with untrained tasters. Chemical composition parameters evaluated were crude protein, lipids, ash, moisture, carotenoids and antioxidant activity. Results of acceptability for all formulations were similar. The chemical composition of piranha meatballs presented differences (p < 0.05) for lipids and carotenoids. Pacu meatballs showed no difference (p > 0.05) for moisture, carotenoids, and antioxidant activity. The addition of pequi did not alter the organoleptic characteristics, however increased the nutritional values, therefore, it can add value to the product to be marketed and be more nutritionally attractive to the consumer.
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Racioppo A, Speranza B, Campaniello D, Sinigaglia M, Corbo MR, Bevilacqua A. Fish Loss/Waste and Low-Value Fish Challenges: State of Art, Advances, and Perspectives. Foods 2021; 10:foods10112725. [PMID: 34829005 PMCID: PMC8617918 DOI: 10.3390/foods10112725] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/03/2021] [Accepted: 11/04/2021] [Indexed: 02/07/2023] Open
Abstract
The sustainability of fishery is a global challenge due to overfishing and reduced stocks all over the world; one of the leading factors of this threat is fish loss/waste. As a contribution to the global efforts towards a sustainable world, this review addresses the topic from different sides and proposes an overview of biorefinery approaches by discussing bioactive compounds that could be produced from fish loss (nitrogen compounds, lipids, minerals and pigments, and fish-based compounds such as chitosan). The second part of this review reports on the possibility of using loss or unwanted fish to design products for human consumption or for animal feeding, with a focus on economic criteria, consumers’ segmentation, and some examples of products. The final focus is on Food and Agriculture Organization FAO guidelines as a roadmap for the future with respect to solving this threat by addressing the problem from different sides (technology, skills, market, policy, social and gender equity, and infrastructures).
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Consumer Preferences and Socioeconomic Factors Decided on Plantain and Plantain-Based Products in the Central Region of Cameroon and Oyo State, Nigeria. Foods 2021; 10:foods10081955. [PMID: 34441732 PMCID: PMC8391616 DOI: 10.3390/foods10081955] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/16/2021] [Accepted: 08/19/2021] [Indexed: 11/20/2022] Open
Abstract
Plantain is a key staple food in Central and West Africa, but there is limited understanding of its market in Africa. In addition, the cooking methods for enhancing the nutritional value, consumer preference, and willingness to pay for plantain and plantain-based products are not well understood. The knowledge gaps in the market and consumer dimension of the food chain need to be known to increase plantain utilization and guide breeding efforts. This research contributes by examining the cooking methods, consumer preference, and willingness to pay for plantain and plantain-based products in Cameroon and Nigeria. A household survey sample of 454 Cameroonian consumers in four divisions of Central Region and 418 Nigerian consumers in seven government areas of Oyo State in southwest Nigeria was the basis for the analysis. The results showed some levels of similarity and difference in the consumption and cooking of boiled, roasted, and fried plantain in both countries. The trend in consumption of all plantain-based products was constant in Cameroon but increased in Nigeria. The most important factor influencing Cameroonian consumers’ choice of plantain and its products was taste, while the nutrition trait influenced Nigerian consumers. Both Cameroonian and Nigerian consumers considered packaging, location of produce, and size and quantity as the least important factors. In addition, socioeconomic characteristics were significant determinants of consumers’ choices to consume plantain and its products. Gender significantly influenced (p < 0.05) taste, while nutrition was significantly driven (p < 0.05) by education and annual income. Household size played a significant role (p < 0.05) in consumers’ choices when the price was considered. These findings serve as a guideline to improve existing products to match the needs of consumers in each country and develop products for different consumer segments and potentially increase production.
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8
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Lourenço S, Mendes S, Raposo A, Santos PM, Gomes AS, Ganhão R, Costa JL, Gil MM, Pombo A. Motivation and preferences of Portuguese consumers' towards sea urchin roe. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Alencar NMM, Araújo VA, Faggian L, Silveira Araújo MB, Capriles VD. What about gluten‐free products? An insight on celiac consumers' opinions and expectations. J SENS STUD 2021. [DOI: 10.1111/joss.12664] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Natália Manzatti Machado Alencar
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Vitoria Alves Araújo
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Letícia Faggian
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Marielle Batista Silveira Araújo
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
| | - Vanessa Dias Capriles
- Department of Biosciences Federal University of São Paulo, Institute of Health and Society (Campus Baixada Santista) Santos SP Brazil
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10
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Kumar R, Chambers E, Chambers DH, Lee J. Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets. Foods 2021; 10:foods10020474. [PMID: 33671546 PMCID: PMC7927123 DOI: 10.3390/foods10020474] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 02/05/2021] [Accepted: 02/08/2021] [Indexed: 01/05/2023] Open
Abstract
Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the snacks on a 2-dimensional map (texture and flavor). Sensory scientists grouped snacks on similarities and dissimilarities. PM results showed, 65% (JP) and 76% (SK) snacks were considered as hard textures, ranging from moderate to extremely hard. Sixty-five percent of JP snacks were savory, whereas 59% of SK snacks had a sweet flavor. The PM 2-dimensional map was used to find white spaces in the marketplace. Thirty-two diversified snacks from each country were screened and profiled using descriptive sensory analysis by trained panelists. Attributes such as sustained fracturability, sustained crispness, initial crispness, and fracturability were the main sensory texture characteristics of snacks. Results showed how descriptive analysis results can be used as initial sensory specifications to develop prototypes. Prototype refinement can be performed by doing multiple developmental iterations and consumer testing. The study showed how white spaces are potential opportunities where new products can be positioned to capture market space. Practical Application: The methodology produced in this study can be used by food product developers to explore new opportunities in the global marketplace.
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Affiliation(s)
- Rajesh Kumar
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr., Ice Hall, Manhattan, KS 66502, USA; (R.K.); (D.H.C.)
| | - Edgar Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr., Ice Hall, Manhattan, KS 66502, USA; (R.K.); (D.H.C.)
- Correspondence:
| | - Delores H. Chambers
- Center for Sensory Analysis and Consumer Behavior, Kansas State University, 1310 Research Park Dr., Ice Hall, Manhattan, KS 66502, USA; (R.K.); (D.H.C.)
| | - Jeehyun Lee
- Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea;
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11
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Silva F, Duarte AM, Mendes S, Borges P, Magalhães E, Pinto FR, Barroso S, Neves A, Sequeira V, Vieira AR, Magalhães MF, Rebelo R, Assis C, Gordo LS, Gil MM. Adding Value to Bycatch Fish Species Captured in the Portuguese Coast-Development of New Food Products. Foods 2020; 10:foods10010068. [PMID: 33396392 PMCID: PMC7824510 DOI: 10.3390/foods10010068] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/23/2020] [Accepted: 12/25/2020] [Indexed: 11/16/2022] Open
Abstract
We live in a world of limited biological resources and ecosystems, which are essential to feed people. Consequently, diversifying target species and considering full exploitation are essential for fishery sustainability. The present study focuses on the valorization of three low commercial value fish species (blue jack mackerel, Trachurus picturatus; black seabream, Spondyliosoma cantharus; and piper gurnard, Trigla lyra) and of two unexploited species (comber, Serranus cabrilla and boarfish, Capros aper) through the development of marine-based food products with added value. A preliminary inquiry with 155 consumers from Região de Lisboa e Vale do Tejo (Center of Portugal) was conducted to assess fish consumption, the applicability of fish product innovation, and the importance of valorizing discarded fish. Five products (black seabream ceviche, smoked blue jack mackerel pâté, dehydrated piper gurnard, fried boarfish, and comber pastries) were developed and investigated for their sensory characteristics and consumer liking by hedonic tests to 90 consumers. The most important descriptors were identified for each product (texture, flavor, color, and appearance). Comber pastries had the highest purchase intention (88%), followed by black seabream ceviche (85%) and blue jack mackerel pâté (76%). Sensory evaluations showed a clear tendency of consumers to accept reformulated products, with the introduction of the low-value and unexploited species under study.
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Affiliation(s)
- Frederica Silva
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (F.S.); (A.M.D.); (F.R.P.); (S.B.)
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (C.A.); (L.S.G.)
| | - Ana M. Duarte
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (F.S.); (A.M.D.); (F.R.P.); (S.B.)
| | - Susana Mendes
- MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (S.M.); (P.B.)
| | - Patrícia Borges
- MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (S.M.); (P.B.)
| | - Elisabete Magalhães
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (C.A.); (L.S.G.)
| | - Filipa R. Pinto
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (F.S.); (A.M.D.); (F.R.P.); (S.B.)
| | - Sónia Barroso
- MARE—Marine and Environmental Sciences Centre, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (F.S.); (A.M.D.); (F.R.P.); (S.B.)
| | - Ana Neves
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (C.A.); (L.S.G.)
| | - Vera Sequeira
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (C.A.); (L.S.G.)
- Departamento de Biologia Animal, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (M.F.M.); (R.R.)
| | - Ana Rita Vieira
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (C.A.); (L.S.G.)
- Departamento de Biologia Animal, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (M.F.M.); (R.R.)
| | - Maria Filomena Magalhães
- Departamento de Biologia Animal, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (M.F.M.); (R.R.)
- CE3C—Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal
| | - Rui Rebelo
- Departamento de Biologia Animal, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (M.F.M.); (R.R.)
- CE3C—Centre for Ecology, Evolution and Environmental Changes, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal
| | - Carlos Assis
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (C.A.); (L.S.G.)
- Departamento de Biologia Animal, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (M.F.M.); (R.R.)
| | - Leonel Serrano Gordo
- MARE—Marine and Environmental Sciences Centre, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (E.M.); (A.N.); (V.S.); (A.R.V.); (C.A.); (L.S.G.)
- Departamento de Biologia Animal, Faculdade de Ciências, Universidade de Lisboa, 1749-016 Lisbon, Portugal; (M.F.M.); (R.R.)
| | - Maria Manuel Gil
- MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Cetemares, 2520-620 Peniche, Portugal; (S.M.); (P.B.)
- Correspondence:
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12
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Chaturvedi K, Khubber S, Singha S, Goel H, Barba FJ, Das K. Prediction and qualitative analysis of sensory perceptions over temporal vectors using combination of artificial neural networks and fuzzy logic: Validation on Indian cheese (paneer). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14955] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Kartikey Chaturvedi
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | | | - Siddhartha Singha
- Centre for Rural Technology Indian Institute of Technology Guwahati India
| | - Himanshu Goel
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department Faculty of Pharmacy Universitat de València València Spain
| | - Kalyan Das
- Department of Basic and Applied Sciences National Institute of Food Technology Entrepreneurship and Management Sonipat India
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13
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Microencapsulation of a craft beer, nutritional composition, antioxidant stability, and drink acceptance. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110104] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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14
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Guiné RPF, Florença SG, Barroca MJ, Anjos O. The Link between the Consumer and the Innovations in Food Product Development. Foods 2020; 9:E1317. [PMID: 32962007 PMCID: PMC7554954 DOI: 10.3390/foods9091317] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 09/10/2020] [Accepted: 09/15/2020] [Indexed: 12/20/2022] Open
Abstract
New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company's financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers' willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.
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Affiliation(s)
- Raquel P. F. Guiné
- Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal;
| | - Sofia G. Florença
- Faculty of Nutrition and Food Sciences (FCNAUP), University of Porto, 4150-180 Porto, Portugal;
| | - Maria João Barroca
- Polytechnic Institute of Coimbra, Coimbra College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal
- Department Chemistry, Molecular Physical-Chemistry R&D Unit, University of Coimbra, 3004-535 Coimbra, Portugal
| | - Ofélia Anjos
- Polytechnic Institute of Castelo Branco, 6000-084 Castelo Branco, Portugal;
- CEF, Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal
- CBP-BI, Plant Biotechnology Centre of Beira Interior, 6001-909 Castelo Branco, Portugal
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Cassani L, Fiszman S, Alvarez MV, Moreira MR, Laguna L, Tarrega A. Emotional response evoked when looking at and trying a new food product, measured through images and words. A case-study with novel fruit and vegetable smoothies. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103955] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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16
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Dong SZ, Yang L, Ding B, Wu CH, Shao XF. Pricing strategy with customers’ privacy concerns in Smart-X systems. ENTERP INF SYST-UK 2020. [DOI: 10.1080/17517575.2020.1802515] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Shao-Zeng Dong
- School of Business, Jiangsu Ocean University, Lianyungang, China
| | - Liu Yang
- Business School, University of International Business and Economics, Beijing, China
| | - Bin Ding
- International Business School Suzhou, Xi’an Jiaotong-Liverpool University, Suzhou, China
| | - Chia-Huei Wu
- Institute of Service Industries and Management, Minghsin University of Science and Technology, Hsinchu, Taiwan
| | - Xue-Feng Shao
- Discipline of International Business, Business School, University of Sydney, Sydney, Australia
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Sousa LKSD, Roque-Specht VF, Gomes EMDC. Principais Direcionadores de Compra de Carnes em Hipermercados. RAC: REVISTA DE ADMINISTRAÇÃO CONTEMPORÂNEA 2020. [DOI: 10.1590/1982-7849rac2020190097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
RESUMO Objetivo: a urbanização e migração para os grandes centros tem provocado mudanças no comportamento dos consumidores de carnes, não somente no que se refere a escolha do produto, mas também, ao processo de compra. Neste sentido, fatores como proximidade, disponibilidade do produto, e preço são relacionados como fatores que definem compras. Na tentativa de ampliar o entendimento sobre o que os consumidores consideram importante, este trabalho objetiva analisar os principais fatores associados ao consumo das carnes bovina, suína e de frango no Distrito Federal, Brasil. Métodos: a pesquisa foi realizada em três redes distintas de hipermercados. Realizou-se uma avaliação socioeconômica dos entrevistados, seguida da aplicação de um Survey, através de sentenças afirmativas estruturadas, categorizadas em dimensões sociocultural, econômica, saúde/alimento e ambiente. As sentenças foram avaliadas através da Escala Likert de sete pontos. Os dados socioeconômicos dos entrevistados foram analisados por testes de Qui-quadrado e as respostas obtidas por meio da Escala Likert foram transformados em Mean Item Score (MIS). Resultados e Conclusões: os resultados indicaram que o controle de qualidade de exposição das carnes nos supermercados e a praticidade de encontrar o mesmo tipo de carne em vários locais são os principais influenciadores de tomada de decisão de compra pelos consumidores.
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A Deep Learning Method for Yogurt Preferences Prediction Using Sensory Attributes. Processes (Basel) 2020. [DOI: 10.3390/pr8050518] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
During the development of innovative products, consumer preferences are the essential factors for yogurt producers to improve their market share. A high-performance prediction method will be beneficial to understand the intrinsic relevance between preferences and sensory attributes. In this study, a novel deep learning method is proposed that uses an autoencoder to extract product features from the sensory attributes scored by experts, and the sensory features acquired are regressed on consumer preferences with support vector machine analysis. Model performance analysis, hedonic contour mapping, and feature clustering were implemented to validate the overall learning process. The results showed that the deep learning model can vouch an acceptable level of accuracy, and the hedonic mapping reflected could supply a great help for producers’ product design or modification. Finally, hierarchical clustering analysis revealed that for all three brands of yogurts, low temperature (4 °C) storage for no more than 4 weeks can promise the highest consumer preferences.
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