Concept Research in Food Product Design and Development

Moskowitz, Howard R.; Porretta, Sebastiano; Silcher, Matthias

doi:10.1002/9780470290132

Cited by 80 publications

(97 citation statements)

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“…Similarly, a conjoint design asks consumers to make trade-offs by evaluating different bundles of attributes for a given product. This can help consumers feel more comfortable in their evaluation process due to the degree of realism the respondents can experience in the rating/ranking tasks 28 .…”

Section: Introductionmentioning

confidence: 99%

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

Porretta

Donadini

2008

Journal of the Institute of Brewing

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The aim of this paper is to understand the consumer's attitude towards alcohol free beers in Italy by using a quantitative concept analysis. The method uses conjoint analysis with consumers of Italian beer, living in different geographical areas. Results show that packaging (RI = 56.24%) is the main attribute considered, followed by price, flavour, claims and colour. As far as part-worths are concerned, glass and twist-off caps are the utilities that most increase the preference. They are followed by malty and fruity characters, a price of less than 0.80 Euros, a remarkable body and intended for young adults. In contrast, plastics, a price of over 1.25 Euros, organic raw materials and imports showed the greatest negative impact on preference. These findings can be used as a base for new product development and for media communication purposes.

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Section: Introductionmentioning

confidence: 99%

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

Porretta

Donadini

2008

Journal of the Institute of Brewing

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“…The search for these segments focused on the nine common product phrases (A1 -A9). The segmentation method has already been described in detail, 2 so it needs only a brief description here. Segmentation follows the steps enumerated below.…”

Section: Do Trans-national Segments Exist For Yogurt?mentioning

confidence: 99%

“…2 The ongoing assumption of conjoint analysis is that consumers respond to more complex communications by picking out the elements that are important and somehow weighting the contributions of the different elements in order to come up with a rating. In turn, experimental design enables the researcher to create these complex communications and identify which elements are ' working ' by forcing the elements to be statistically independent, even in the mixture or test concept.…”

Section: Journal Of Databasementioning

confidence: 99%

Cross-national segments for a food product: Defining them and a strategy for finding them in the absence of ‘Mineable’ databases

Moskowitz

Beckley²,

Luckow³

et al. 2008

J Database Mark Cust Strategy Manag

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is president of Moskowitz Jacobs Inc., founded in 1981. He is an experimental psychologist in the fi eld of psychophysics (the study of perception and its relation to physical stimuli), and inventor of world-class market research technology. Moskowitz graduated from Harvard University and he has written / edited 16 books, published over 300 refereed and conference articles, lectures widely, serves on the editorial board of major journals, and mentors numerous students. Jacqueline H . Beckleyis Founder and President of The Understanding & Insight Group. She has developed exacting methods for measuring consumer response better, faster and more clearly. She has directed the creation of some of the earliest database systems for retrieval and storage of consumer information. She combines extensive scientifi c training with broad exposure to social sciences and fi ne arts to craft a strategic approach to product and business development. Its results are pragmatic, fl exible, creative and authentic. Along with traditional methods and web-based resources, this integrated approach has fostered leading products that have defi ned their business categories. Tracy Luckowis Manager of Strategy and Insights, Pepsi Cola North America, in Purchase, New York, USA, the refreshment beverage unit of PepsiCo Beverages and Foods North America, a division of PepsiCo, Inc. Klaus O . Paulusis founder and principal of Paulus Food Consulting, specialising in sensory analysis of product properties and affective evaluation of consumer acceptance and preferences. Its research and evaluation programmes also include chemical, microbiological and molecular-biological tests. Keywords conjoint analysis , consumer interest , database mining , drivers , segmentationAbstract Three parallel and linked conjoint analysis studies were conducted in Germany, France, and the UK to identify how features and communications about yogurt products drive consumer interest. The studies had three objectives: (1) discover features and styles of communication likely to drive consumer interest; (2) segment the population across countries to identify trans-national groups of consumers with similar needs and preferences in dairy products; (3) provide a database that marketing professionals and product developers could use in order to aid the formulation and promotion of new dairy products. In each study consumers responded to 60 unique concepts comprising 2 -4 elements from a base set of 36 relevant elements. The elements were combined into short, easy-to-read concepts, evaluated during an internet-based experiment. Concept elements comprised different types of communications, including information about the ' health benefi ts ' , ' sensory properties ' , ' emotional benefi ts ' , and ' promotional endorsements ' involved with dairy food. Consumers rated each test concept on a 1 -9 interest scale. At the individual respondent level a model was created to show the partworth contribution of each concept element to interest. Segmentation suggested two general groups of co...

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“…Sensory characteristics are one of the most influential determinants of food preference (Moskowitz et al, 2008). Thus, it is necessary to consider the potential impact of milk fatty acid (FA) modification on the sensorial characteristics (including texture and flavor) of milk and milk-derived foods, which are likely to relate to consumer acceptance and are key drivers in the commercial success of foods (Chilliard and Ferlay, 2004;Moskowitz et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, it is necessary to consider the potential impact of milk fatty acid (FA) modification on the sensorial characteristics (including texture and flavor) of milk and milk-derived foods, which are likely to relate to consumer acceptance and are key drivers in the commercial success of foods (Chilliard and Ferlay, 2004;Moskowitz et al, 2008). It is expected that reducing the SFA content will lead to a reduction in the melting point Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content of the dairy products and thus affect properties including texture, spreadability, and mouthfeel (Rios et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

Markey

Souroullas

Fagan

et al. 2017

Journal of Dairy Science

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Concept Research in Food Product Design and Development

Cited by 80 publications

References 0 publications

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis

Cross-national segments for a food product: Defining them and a strategy for finding them in the absence of ‘Mineable’ databases

Consumer acceptance of dairy products with a saturated fatty acid–reduced, monounsaturated fatty acid–enriched content

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