Understanding sensory analysis in consumer-driven product development in chocolate confectionary

Subtitle:Inzicht in de rol van sensorische analyse in consumenten gedreven product ontwikkeling binnen de chocolade sector

In todayU+2019s business, developing new products is a key objective for food companies. Studies on product development state that in the food industry this process needs to be consumer-driven. However, in order for consumer-driven food product development to be successful, one needs to understand the complexity of food perception and food preference by consumers. This doctoral research aims to identify opportunities how sensory analysis can play a part in this innovation process or at least serve as a tool to gather information for improving the features (marketing, product or process) of a product. The overall objective of this research is to investigate key drivers for consumer preference related to chocolate products. Understanding the influencing sensory characteristics, grasping the motives and attitudes towards chocolate consumption and identifying the most important extrinsic and intrinsic attributes which lead to preference are necessities in successful product development. This doctoral research is divided in three major parts. Part I focuses on the sensory evaluation of chocolate products and how this can be interlinked with product characterisation and process parameters. Part II studies emotions and consumer behaviour towards chocolate consumption and Part III incorporates sensory analysis in consumer-driven product development.

ISBN:9789059898684

Publication year:2016

Accessibility:Open