Accelerating and Optimizing New Food Product Design and Development – Where Does Design and Development Go Next?

Beckley, Jacqueline H.; Herzog, Leslie J.; Foley, Michele

doi:10.1002/9781119149330.ch20

Cited by 1 publication

(2 citation statements)

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“…1-7) and product positioning (no. [8][9][10][11][12][13][14]. The CATA question was as follows: "Please check all the attributes that describe the RPFP you have just tried".…”

Section: Just About Right (Jar) Scalementioning

confidence: 99%

“…To bridge this gap, an integrated approach that encompasses a digital presence, insights into consumer behavior, and technological adaptation is essential [ 6 , 7 ]. This study is poised to elevate RPFP to meet high standards of chemical and nutritional quality, ensuring its resonance with the expectations of the online marketplace and leveraging the food product development process through stages crucial for digital market alignment [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

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Evaluating Microbiological Safety, Sensory Quality, and Packaging for Online Market Success of Roasted Pickled Fish Powder

Aussanasuwannakul,

Butsuwan

2024

Foods

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This study explores the pivotal roles of microbiological safety, sensory qualities, packaging efficiency, and consumer preferences in determining the success of roasted pickled fish powder (RPFP) variants in the online marketplace. The comparison of the nutritional composition of the developed RPFP variants with a commercial benchmark reveals significant differences: the protein content in the herbal flavor variant is found to be 28.97%, which is lower than the 40.17% found in the commercial benchmark, while the fat content in the spicy flavor variant is measured at 19.51%, exceeding the 10.60% present in the benchmark. Additionally, the herbal flavor boasts a superior dietary fiber content of 14.23%, highlighting the intricate relationship between nutritional content and sensory attributes, which is critical in online retail, where physical product evaluation is not possible. Our comprehensive approach, evaluating both nutritional and sensory dimensions, introduces a novel perspective to the adaptation of traditional food products for e-commerce, addressing a gap in the literature. Despite this study’s limitations, including a focused market analysis and constrained sample size, our findings offer valuable insights into enhancing product quality and integrity in the digital marketplace, positioning RPFP for competitive success while suggesting directions for future research.

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“…1-7) and product positioning (no. [8][9][10][11][12][13][14]. The CATA question was as follows: "Please check all the attributes that describe the RPFP you have just tried".…”

Section: Just About Right (Jar) Scalementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%