Mora María, Romeo-Arroyo Elena, Torán-Pereg Paula, Chaya Carolina, Vázquez-Araújo Laura
BCC Innovation, Centro Tecnológico en Gastronomía, Basque Culinary Center, Donostia-San Sebastián, Spain.
Department of Agricultural Economics, Statistics and Business Management. Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Ciudad Universitaria s/n, 28040 Madrid, Spain.
Food Res Int. 2020 Nov;137:109521. doi: 10.1016/j.foodres.2020.109521. Epub 2020 Jul 12.
New foods development is always challenging, and including consumers' opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product design and development process is described, including consumers' insights collected from focus groups, a national online survey, and a final sensory consumer study of the developed vegetable dip. The aim of the study was to determine if some of the extrinsic properties of a product developed using discarded parts of fruits and vegetables had an impact on the final product acceptance, or if the intrinsic properties were the main drivers of the acceptance. The experimental design included four focus groups to study consumers' ideas about products made with sustainable ingredients and which may have health benefits. Then, a national survey was conducted to test the best messages associated to the new food. A vegetable dip was developed, using consumers' insights, and a consumer study was conducted to test the impact of three different messages associated with the product. Results of the survey showed three consumers' segments with different interests on the concepts associated with the products, being two of the clusters potential consumers of the new vegetable dip. Results of the consumer study showed that, although consumers belonged to these segments in which the extrinsic properties seemed to be important, the 3 tested messages were similarly accepted.
新食品的开发总是具有挑战性，在设计过程中纳入消费者的意见对于提高产品在市场上的成功接受度至关重要。在本研究中，描述了一个完整的产品设计和开发过程，包括从焦点小组、全国在线调查中收集的消费者见解，以及对所开发蔬菜蘸酱的最终感官消费者研究。该研究的目的是确定使用水果和蔬菜废弃部分开发的产品的一些外在特性是否会对最终产品的接受度产生影响，或者内在特性是否是接受度的主要驱动因素。实验设计包括四个焦点小组，以研究消费者对用可持续成分制成且可能有益健康的产品的看法。然后，进行了一项全国性调查，以测试与新食品相关的最佳信息。利用消费者的见解开发了一种蔬菜蘸酱，并进行了一项消费者研究，以测试与该产品相关的三种不同信息的影响。调查结果显示，消费者对与产品相关的概念有三个不同兴趣群体，其中两个群体是新蔬菜蘸酱的潜在消费者。消费者研究结果表明，尽管消费者属于外在特性似乎很重要的这些群体，但所测试的三种信息被接受的程度相似。
