Moskowitz H R, German J B, Saguy I S
Moskowitz Jacobs Inc., 1025 Westchester Ave., White Plains, New York 10604, USA.
Crit Rev Food Sci Nutr. 2005;45(3):165-91. doi: 10.1080/10408690590956350.
This article presents an integrated analysis of three emerging knowledge bases in the nutrition and consumer products industries, and how they may effect the food industry. These knowledge bases produce new vistas for corporate product development, especially with respect to those foods that are positioned as 'good for you.' Couched within the current thinking of state-of-the-art knowledge and information, this article highlights how today's thinking about accelerated product development can be introduced into the food and health industries to complement these three research areas. The 3 knowledge bases are: the genomics revolution, which has opened new insights into understanding the interactions of personal needs of individual consumers with nutritionally relevant components of the foods; the investigation of food choice by scientific studies; the development of large scale databases (mega-studies) about the consumer mind. These knowledge bases, combined with new methods to understand the consumer through research, make possible a more focused development. The confluence of trends outlined in this article provides the corporation with the beginnings of a new path to a knowledge-based, principles-grounded product-development system. The approaches hold the potential to create foods based upon people's nutritional requirements combined with their individual preferences. Integrating these emerging knowledge areas with new consumer research techniques may well reshape how the food industry develops new products to satisfy consumer needs and wants.
本文对营养和消费品行业中三个新兴知识库及其对食品行业可能产生的影响进行了综合分析。这些知识库为企业产品开发开辟了新的视野，特别是对于那些定位为“有益健康”的食品。基于当前最先进知识和信息的思路，本文重点介绍了如何将当今关于加速产品开发的思路引入食品和健康行业，以补充这三个研究领域。这三个知识库分别是：基因组学革命，它为理解个体消费者的个人需求与食品营养相关成分之间的相互作用提供了新的视角；通过科学研究对食物选择的调查；关于消费者心理的大规模数据库（大型研究）的开发。这些知识库，再加上通过研究来理解消费者的新方法，使得更有针对性的开发成为可能。本文所概述的各种趋势的融合为企业提供了一条通往基于知识、以原则为基础的产品开发系统的新路径的开端。这些方法有可能根据人们的营养需求和个人偏好来开发食品。将这些新兴知识领域与新的消费者研究技术相结合，很可能会重塑食品行业开发新产品以满足消费者需求和欲望的方式。
