In Consumer Driven Innovation in Food and Personal Care Products experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing.

Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging.

Features:

• provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD
• examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing
• chapters review the different viewpoints on consumer research methods and statistics for NPD
• includes written records of conversations between two experts on a particular topic related to consumer-driven innovation in foods and personal care products
• looks into the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging

Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights.

CONTENTS

Part 1: New Product Development Head-On: Trends, Processes and Perspectives

Consumer-oriented innovation in the food and personal care products sectors: understanding consumers and using their insights in the innovation process

• Understanding consumer preferences in food markets
• Innovation management and market orientation

Changes in food retailing and their implications for new product development

• Fundamental innovations in food retailing
• Directions of change in food retailing
• Food retail growth model
• Key areas of innovation for food retailers

Recent advances in commercial concept research for product development

• Corporate structures and the new role of research and development (R&D) as innovators in food and beverages
• Where do ideas reside? Entry points for the big ideas and ideation in general
• Discovering opportunities and the use of deep knowledge
• The role of research and development (R&D) in food companies
• Different world-views: academia versus industry
• Concept writing is strategy exploration
• Tapping the consumer mind
• Ideation tools to pull out good ideas
• Concepts born of observing
• Concepts born of collaboration and the ‘wisdom of the many’
• Concept writing – how to do it and how to do it well
• Concept screening
• Qualitative screening
• Screening promises and full concepts
• Simulated market test at the concept level
• Experimental design of concepts
• A short introduction to design: concepts about water
• Putting it all together: from the concept research to the design and sales messaging
• Creating the product and marketing it

Innovation strategies and trends in the global fast moving consumer goods sector

• Interview with Jo Pye
• References and further reading
• Short biography for Jo Pye

Innovation in foods and personal care products: an interview with Gail Civille

• Interview with Gail Civille
• Sources of further information and advice
• Short biography for Gail Civille

Innovation in sensory practice and education: an interview with Howard Schutz

• Interview with Howard Schutz
• References and further reading
• Short biography for Howard Schutz

Part 2: Hedonic Scaling in New Product Development: Past Present and Future

Hedonic measurement for product development: new methods for direct and indirect scaling

• Historical developments in the scaling of hedonics
• Best-worst scaling: a modern approach to indirect scaling
• Labeled magnitude Scales: a modern approach to direct scaling
• Comparisons among hedonic scaling methods

The effects of context on liking: implications for hedonic measurements in new product development

• Current practice of hedonic tests: central location test (CLT) and home use test (HUT)
• How context may affect preferences
• When choosing CLT vs
• Home use test HUT: recommendations to manufacturers
• How to improve food testing to enhance integration of eating/drinking situation variables

Going beyond liking: measuring emotional and conceptual profiles to make better new products

• Understanding consumer choice processes
• Measuring conceptualisations
• Conceptual profiling case studies

Part 3: Consumer Research Methods in New Product Development

Consumer understanding and reaction to health claims: insights and methodology

• Functional foods
• The process of consumer understanding of the health benefit
• How to evaluate the consumer understanding with a consumer test? Introduction of a new method: consumer understanding test (CUT)

Pricing for new product development

• Rules of thumb for pricing new flavours, styles, and brand extensions
• Pricing for new to the world products or features
• Hedonic price analysis (HPA)
• Basic discrete choice experiments

Experimental auction markets for studying consumer preferences

• Experimental auctions in action
• Frontier research in experimental auction markets

Doing consumer research in the field

• The nature of the field
• Consumer field study considerations
• Field mistakes

The importance of consumer involvement and implications for new product development

• Theoretical background of the involvement construct
• Measurement methods
• Consumer involvement scales
• Moderating role of involvement on consumer purchase and consumption behaviours
• Implications for consumer-driven innovation

Part 4: Statistics and New Product Development

Statistical design of experiments in the 21st Century and implications for consumer product testing

• Advantages of statistical design of experiments (DOE)
• Factorial experiments
• Screening experiments
• Optimization experiments
• Mixture experiments
• Selecting experimental variables and their ranges
• Traditional deigns and computer-aided optimal designs
• Implications of production testing with consumers

Data handling in cross-cultural studies: measurement invariance

• Assessing measurement invariance
• Numerical example of data handling in cross-cultural studies
• Correcting for bias: three strategies

Bayesian networks for food science: theoretical background and potential applications

• Concepts of Bayesian networks
• Use of Bayesian networks
• Inference in simple models
• Inference in complex models
• Learning Bayesian networks

Part 5: New Product Development in the Future: New Consumer Trends, New Science

Corporate social responsibility – does it matter to consumers?

• What constitutes corporate social responsibility (CSR)? Mapping the fields of consumers’ response to corporate social responsibility (CSR)
• New product development and corporate social responsibility (CSR)

Anti-consumption: a cause for concern in the food and personal care products sectors?

• Anti-consumption and personal care products and innovation in food

Genetic variation in taste and odour perception: an emerging science to guide new product development

• The genetics of human taste perception
• Genetics of odour perception
• The impact of genetic variation on food preference and consumption
• Industry opportunities and issues

Neuroimaging of sensory perception and hedonic reward

• Neuroimaging techniques
• Key neural substrates of pleasantness
• Product choice and neuroeconomics
• Pitfalls of neuroimaging of sensory perception and food reward
• Promises of neuroimaging for new product developers

Molecular gastronomy, chefs and food innovation: an interview with Michael Frøst

• Interview with Michael Bom Frøst
• Sources of further information and advice
• Short biography for Michael Bom Frøst

Index

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