Breakthrough Food Product Innovation Through Emotions Research

Author: David Lundahl
Publisher: Academic Press
ISBN: 0123877121
Format: PDF, ePub, Docs
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Brand owners are in crisis. Consumer trust is at an all time low. Over 95% of all consumer product launches in the packaged goods sector fail to achieve their goals for success. This book gives a clear answer to why success rates are so low in the consumer packaged good industry and lays out a roadmap for product innovation - to make ideas successful. This book will inspire the reader to make a paradigm shift in how they approach product innovation - to be driven by the science of consumer behavior. The basic premise for this book is that emotions are at the root of all consumer motivations. Therefore, an innovation process focused on identifying how to turn up or down emotions that drive behavior will lead to product success. The applications of this process will be presented with several product success stories that show that understanding consumer behavior leads to deeper emotive connectivity, a broader playing field for differentiation, and speed to market. Using case studies and real-world examples of product launch successes and failures, Behavior Driven Innovation is a must-read for those involved in product development, consumer research, and marketing. Explores the role that emotion plays in consumer decision making Case studies of product successes (and failures!) and the role behavioral understanding played Provides insights into understanding the "whys" of consumer behavior, using a pull strategy to rapidly learn what consumers want, and designing for emotional impact Provides a blueprint for the creation of nimble innovation strategies

Developing Food Products for Consumers with Specific Dietary Needs

Author: Steve Osborn
Publisher: Woodhead Publishing
ISBN: 0081003404
Format: PDF, Kindle
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Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods Presents case studies that deliver a best practice view on developing foods for customers with specific dietary needs Written by industry professionals, this book offers in-depth coverage of this topic of ever increasing importance to the food industry

Multisensory Flavor Perception

Author: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
ISBN: 008100351X
Format: PDF, Kindle
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Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Handbook of Olfaction and Gustation

Author: Richard L. Doty
Publisher: John Wiley & Sons
ISBN: 1118969367
Format: PDF, Kindle
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The largest collection of basic, clinical, and applied knowledge on the chemical senses ever compiled in one volume, the third edition of Handbook of Olfaction and Gustation encompass recent developments in all fields of chemosensory science, particularly the most recent advances in neurobiology, neuroscience, molecular biology, and modern functional imaging techniques. Divided into five main sections, the text covers the senses of smell and taste as well as sensory integration, industrial applications, and other chemosensory systems. This is essential reading for clinicians and academic researchers interested in basic and applied chemosensory perception.

The Design of Things to Come

Author: Jonathan M. Cagan
Publisher: Pearson Prentice Hall
ISBN: 9780132715935
Format: PDF, ePub, Mobi
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The iPod is a harbinger of a revolution in product design: innovation that targets customer emotion, self-image, and fantasy, not just product function. Read the hidden stories behind BodyMedia's SenseWear body monitor, Herman Miller's Mirra Chair, Swiffer's mops, OXO's potato peelers, Adidas' intelligent shoes, the new Ford F-150 pickup truck, and many other winning innovations. Meet the innovators, learning how they inspire and motivate their people, as they shepherd their visions through corporate bureaucracy to profitable reality. The authors deconstruct the entire process of design innovation, showing how it really works, and how today's smartest companies are innovating more effectively than ever before.