resources. Subsequently many new food products fail on the market. ...
consumption style clusters and are basis for target group specific food product
design.
The Influence of Eating Habits on Preferences Towards Innovative Food Products
Dr. Kai Sparke TNS Infratest, Munich
Prof. Dr. Klaus Menrad University of Applied Sciences of Weihenstephan, Freising
Abstract Food industry is considered to be a sector with comparably low research and development efforts. Many companies belong to the small and medium sized enterprises and are limited in resources. Subsequently many new food products fail on the market. Integrating consumer research into product development enhances their success rates. Consumer segmentation is a suitable approach for effective target group identification. The aim of the project was to develop and test a survey tool which determines consumers’ food consumption style in a simple and efficient way. According to life style and imagery research, visual stimuli of different food products and meals were elaborated. In a consumer survey 330 persons assessed these stimuli and also rated different product cards of two innovative food products. Cluster analysis resulted in ten different consumer segments which can be well sourced with socio-demographic characteristics. Analysis of the segmentation tool bore good discriminatory power. Additionally, consumers’ preferences towards the food product features were examined with conjoint analysis. Differences in preferences can be observed for diverse food consumption style clusters and are basis for target group specific food product design.
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Published in
GLOBAL ISSUES IN FOOD SCIENCE AND TECHNOLOGY Edited By Gustavo Barbosa-Canovas, Washington State University, Pullman, USA Alan Mortimer, Australian Blending Company, Melbourne, Australia David Lineback, University of Maryland, College Park, MD, USA Walter Spiess, Universitat Karlsruhe, Germany Ken Buckle, University of New South Wales, Sydney, Australia Paul Colonna, INRA, Nantes, France Description A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas. The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community. Audience An international audience of food scientists and technologists will find the writings in this book to be timely and important to the latest developments in their fields. Contents Section 1 Contemporary Topics 1.Principles of Structured Food Emulsions: Novel Formulations and Trends 2.The Effect of Processing and the Food Matrix on Allergenicity of Foods 3.Nutrigenetic of Intestinal Absorption of FatSoluble Microconstituents (Vitamins A, E, D and K, Carotenoids and Phytosterols) 4.Food Security: Local and Individual Solutions to a Global Problem Section 2 Consumer Trends 5.Sensory Science and Consumer Behavior 6.Designing Foods for Sensory Pleasure 7.The Influence of Eating Habits on Preferences Towards Innovative Food Products 8.Consumer Targeted Sensory Quality 9.How We Consume New Products? The Example of Exotic Foods (1930-2000) 10.Consumer Response to a New Food Safety Issue: Food Terrorism Section 3 Food Safety 11.Rapid Methods and Automation in Food Microbiology: 25 Years of Development and Predictions 12.The Role of Standardization Bodies in the Harmonization of Analytical Methods in Food Microbiology
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13.Harmonization and Validation of Methods in Food Safety – FOOD-PCR: A Case Study 14.Current Challenges in Molecular Diagnostics in Food Microbiology 15.Review of Currently Applied Methodologies Used for Detection and Typing of Foodborne Viruses 16.Tracing Antibiotic Resistance Along the Food Chain: Why and How? 17.Lessons Learned in Development and Application of Detection Methods for Zoonotic Foodborne Protozoa on Lettuce and Fresh Fruit 18. Antimicrobial Activity of Duck Egg Lysozyme Against Salmonella Enteritidis 19.HighPressure Homogenization for Food Sanitization 20.Key Issues and Open Questions in GMO Controls Section 4 Nanotechnology in Food Applications 21.Food Nanotechnology: Current Developments and Future Prospects 22.Nanotechnology and Applications in Food Safety 23.Nanotechnology for Foods: Delivery Systems 24.Nanostructured Encapsulation Systems: Food Antimicrobials Bibliographic details Hardbound, 520 pages, publication date: JUN-2009 ISBN-13: 978-0-12-374124-0 ISBN-10: 0-12-374124-6 Imprint: ACADEMIC PRESS
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