No matter how innovative or technologically advanced a new or reformulated food product may be, it will only be a success if it gains widespread consumer acceptance. Ensuring that food product development strategies are consumer-led, therefore, is of importance to the food industry. Consumer-Led Food Product Development describes current state-of-art methods in this area. After an introductory section exploring reasons why food consumers purchase and consume certain products, chapters review the latest advances in two major areas of food product development: consumer research for strategy development and consumer sensory evaluation.

Table of Contents:
PART 1 UNDERSTANDING CONSUMER FOOD CHOICE AND ACCEPTANCE
Integrating consumer responses to food products
H L Meiselman, Natwick Soldier Center, USA
Introduction. Focus on the product. Focus on the person. Focus on social, economical and physical context. Conclusions and future trends. References.
Sensory perception as a basis of food acceptance and consumption
H Tuorila, University of Helsinki, Finland
Introduction. The sensory system. Prediction of consumption from sensory-affective responses. Individual factors modulating responses and consumption. When sensory perceptions are ignored. Future trends. Sources of further information and advice. References.
How does culture affect choice of foods?
P Rozin, University of Pennsylvania, USA
Food and culture in historical perspective. The ways culture affects food and food in life. The big sense of culture and its relation to food and eating. Culture and acquisition of food preferences. Some examples of specific issues in product marketing and development in a cultural context. Looking at a cultural comparison: the food world of French and Americans. Understanding cultural dimensions in food choice for food product development. Future trends. Sources of further information and advice. References.
Psychobiological mechanisms in food choice
M Yeomans, University of Sussex, UK
The importance of understanding psychobiological mechanisms in food choice. Need-states and hedonic rewards in eating. Psychobiological influence on acquisition and expression of food preferences. Motivational influences on food preferences. Motivational influences on food choice. Motivational influences on food intake. Understanding psychobiological mechanisms in food choice for food product development. Future trends. Sources of further information and advice. References.
How do risk beliefs and ethics affect food choice?
A Saba, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Italy
Introduction. Consumer risk perception and food choice. Ethical concerns associated to foods and agriculture technologies. Future trends. Implications for the new product development. Sources of further information and advice. References.
Consumer attitudes to food innovation and technology
M Siegrist, University of Zurich, Switzerland
Introduction. Methods and models for analysing consumer attitudes to food innovation and technology. Outline of consumer attitudes to food innovation and technology. Understanding consumer choice. Understanding consumer attitudes to innovation and technology for food product development. Future trends. Sources of further information and advice. References.
PART 2 DETERMINING CONSUMERS' FOOD-RELATED ATTITUDES FOR FOOD PRODUCT DEVELOPMENT
Methods to understand consumer attitudes and motivations and the effective use of these methods for food product development
D Buck, Product Perceptions Ltd, UK
Introduction. Qualitative methods. Quantitative methods. Qualitative vs quantitative: are they really in competition? Future trends. References/Sources of further information.
Using means-end chains to understand food consumers' knowledge structures
A Krystallis, Agriculture University of Athens, Greece
Introduction. Conceptual model of MEC analysis theory. The 'laddering' interviewing technique. MEC consumer research and new product development. Past and future trends in MEC-related research. Sources of further information. Case study. References.
Consumer attitude measures and food product development
K Brunsø and K G Grunert, Aarhus School of Business, Denmark
Introduction. The means-end chain approach. The food-related lifestyle approach. General discussion - the issue of consumer-led food product development. Sources of further information and advice. References. Appendix.
Measuring consumer expectations to improve food product development
A V Cardello, US Army Natwick Soldier Center, USA
Introduction. expectations in psychology and consumer behaviour. Basic elements of conducting research on consumer expectations. Current issues and future trends. Sources of further information and advice. References.
Boredom and the reasons why some new food products fail
E P Köster and J Mojet, Wageningen University, The Netherlands
Introduction. Product boredom. Slowly rising aversion. Future trends. Sources of further information and advice. References.
SensoEmotional optimisation of food products and brands
D Thomson, University of Reading, UK
Using sensory characteristics to build brands. SensoEmotional optimisation in brand and product development. The SensoEmotional profiling. Commercial applications. Sources of further information and advice. References.
PART 3 METHODS FOR CONSUMER-LED FOOD PRODUCT DEVELOPMENT
Sensory research and consumer-led food product development
H Stone and J L Sidel, Tragon Corporation, USA
Introduction. The product development process. Sensory's role in product development. Sensory evaluation. Applications - opportunities. Conclusions. References.
Opportunity identification in new product development and innovation in food product development
E van Kleef and H C M van Trijp, Wageningen University, The Netherlands
Introduction. A typology of consumer research for opportunity identification. Opportunity identification: some concerns and limitations of supporting methodologies. Goldenberg's innovation template approach. Conclusions. Sources of further information and advice. References.
Consumer-driven concept development and innovation in food product development
H Moskowitz, Moskowitz Jacobs Inc, USA
Chapter summary. Importance if concepts as blueprints for product design. The need for faster and better concept design and innovation. Systematic exploration of concepts by experimental design. Consumer research venues and the internet. Creating a product-concept 'innovation machine' through mixing/matching. Sourcebooks for concept ideas: InnovAidOnlineTM.Net and It! ® databases. Going beyond product features in determiners of consumer choice - the It! ® databases. Conclusions. References.
Consumer testing of food products using children
R Popper and J J Kroll, Peryam & Kroll, USA
Introduction. Sensory perception: sensitivity and perceived intensity. The origin of food preferences. Difference between children and adults in food preferences. Research methods for testing children. Hedonic scaling with children. Hedonic scale structure. Hedonic testing with pre-school age children. Use of intensity and just-about-right scales. Future trends. Sources of further information and advice. References.
The use of just about right (JAR) scales in food product development and reformulation
L Rothman, Kraft, USA
Introduction to JAR scales. Defining JAR scales. JAR scale construction. Controversies. Appropriate uses of JAR scales. Analysis and interpretation of JAR scales. Introduction to penalty analysis. Alternatives to just about right scales. Future trends. Sources of further information and advice. References.
Conducting difference testing and preference trials properly for food product development
M O'Mahony, University of California Davis, USA
Introduction: the role of difference and preference testing. Difference tests. Preference tests. How do we interact with the consumers? Sources of further information and advice. References.
Thurstonian probabilistic approaches to new food product development
J F Delwiche, The Ohio State University, USA
Introduction. Probabilistic models. Future trends. References.
Using auctions to estimate prices and value of food products
Y Lohéac and S Issanchou, INRA Dijon, France
Introduction. Estimate value of food product with auctions. Using information from auctions to understand food choices. Auctions and other methods: advantages, disadvantages and complementarities. Limits of experimental auctions and future trends. Sources of further information and advice. References.
The use of partial least squares methods in new food product development
M Martens, M Tenenhaus, V E Vinzi and H Martens, Matforsk, Norway
Introduction. PLS method. Layman's guide to PLS methods. Examples of PLS methods in practice. Future trends. Sources of further information and advice. References.
Case study of consumer-oriented food product development: reduced-calorie foods
J Bogue and D Sorenson, University College Cork, Ireland
Introduction. Consumer trends and healthy eating. Reduced-calorie foods and beverages: marketing and technological challenges. new product development success factors. New product development case study: reduced -calorie on-the-go beverages. Case study conclusion. Summary. Sources of further information and advice. References.