Main description:

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.

Contents:

Introduction: Why Do So Many New Food Products Fail in the Market and What Can Be Done About It?;Part I: Food Stimuli, Their Sensory Perception and Evaluation;Physical- and Chemical-sensory Properties of Foods and Their Evaluation by Trained Individuals;Anatomical and Physiological Basis of Sensory Food Perception: Mechanisms and Potential Sources of Variation;Innate and Learned Factors in Sensory Food Perception and Preferences;Effects of Intrapersonal, Interpersonal and Environmental Factors on Food Sensory Perception and Acceptance;Part II: New Food Product Development, Acceptance and Adoption;Effects of Product and Process Improvements on Food Sensory Evaluation and Their Assessment;The Interplay of Marketing Variables and Consumer Sensory Preferences in New Food Product Development;Consumer Adoption of New Food Products; Part III: Advanced Methods;Strategies for Accurate Data Mining and Optimizing Information Generation;Assessment of Taste Function;Measures for Psychophysiological Responses to Sensory Stimuli;Assessment of Emotional Responses to Food Products;Rapid Sensory Profiling Methods for Research and Industry Applications;Assessment of Individual Differences in Sensory Evaluation;In-context Measures of Food Liking Across The Lifespan;Food Neophobia: Measurement, Variability and Consequences;Cross-cultural Consumer Studies;Qualitative Methods in the Digital Age: Using Netnography and Online Platforms for Consumer Insight;Part IV: Special Applications;Foods to Improve The Nutrition Status and Wellbeing of Consumers in Low-Middle-Income Countries;Consumer Acceptance of Foods from Latin American Tradition: A Case Study of Argentina, Brazil, and Mexico;Consumer Perception and Acceptance of Foods of Asian Tradition;Consumer Perception and Acceptance of Foods of African Tradition;Traditional, Artisan or Craft Food and Drink;Consumer Perception and Acceptance of Healthy and Sustainable Food: Trends, Challenges and Mitigatory Strategies;Sensory Profile and Acceptance of Edible Insects and Insect-based Foods;Sensory Quality and Consumer Acceptance of Foods from Agro-food By-products;Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance;Delicious or Interesting? On the Changing Aims of Contemporary Cuisine and Its Role in Food Adoption