Nefomet

Innovative Methodologies for New Food Product Development: combining Sensory Science and Experimental Economics

Consumer and sensory sciences  

Are you interested in combining sensory and economic sciences for improving product development? NEFOMET aims to develop a new methodology able provide more reliable information of consumer acceptance of new food technologies in real market buying situations.

Time:1. March 2014 – 28. February 2018
Financed by:European Union - FP7 – PEOPLE – 2012 - Intra-European Fellowships (IEF)
In cooperation with:Orkla Foods Norge (OFN), Norwegian University of Life Science (NMBU) and University of Arkansas (USA)

Background

Food industries have to continuously developing new food products in order to improve their position on the increasingly competitive food market. It is a generally accepted fact that too many new food products fail every year on the market, which negatively affects food industry business performance. It is widely recognised that this high failure rate is also due to the lack of incorporation of the consumer-voice in the process of new food product development (NPD). Indeed, consumers take into account a large number of product attributes, both intrinsic and extrinsic, when making food choices. Thus, food industry needs a manageable protocol for NPD which includes more realistic marketing information.

Main aim

The project aims to develop a formalised and innovative methodology, which combines both intrinsic and extrinsic food attributes, in order to contribute to the improvement of the NPD process. This new method allows firms to acquire a better understanding of consumer acceptance of novel food in real market buying situations and to reduce the risk of market failure.

Approach

A multidisciplinary research approach is necessary which different scientific disciplines are involved, such as food and economic sciences. Thus, strict collaboration among research institutes, universities and food companies have been set up, as well as cooperation with international researchers.

Food technology and Food products

The project will have a specific focus on high quality new food products produced with High Pressure Processing (HPP) technology, which are expected to be introduced in the market.

Methods

New food products to be investigated will be identified through qualitative research carried out with scientific experts and food managers. Then, sensory analysis and qualitative consumer research will be performed. Finally, a quantitative consumer survey will be designed and carried out through a new scientific methodology based on an innovative experimental economic approach such as choice experiment combined with rapid methods.

Dissemination

Wide dissemination activities in terms of publications, seminars and implementation of the new protocol at food industry level will provide a large spectrum of information.

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