Consumer‐Led Development of Novel Sea‐Buckthorn Based Beverages

Abstract

In the context of a growing interest toward foods of local origin, this research explored consumer perceptions of novel sea-buckthorn-based beverages (SBBs), developed by combining sea-buckthorn (hippophae rhamnoides L.) berries in combination with other locally sourced ingredients. Specifically, the aims of the present study were to test how newly developed SBBs were perceived compared to a selected market reference, and to determine their acceptability with a representative sample of the Danish consumer population. Using a combination of consumer-friendly product profiling methods, we investigated which product attributes were associated with different ingredient combinations. Promising prototypes were tested in a larger study where consumers (N 5 200) reported hedonic response and appropriateness of use for the SBBs. Results showed that the developed SBBs were generally well liked, but were perceived as appropriate for fewer usages than the existing ones, suggesting that consumers may find it hard to envisage how to incorporate novel SBBs in their existing dietary habits. Consumer demographics and psychographics did not significantly affect product acceptance, indicating that sensory characteristics were the most important drivers of consumer preferences within this product category. PRACTICAL APPLICATIONSThis study offers new insights into consumers' perception of novel food products of local origin. A key issue with such ingredients is that they have unique sensory properties which are unfamiliar to many consumers. We suggest evidence-based directions for product development and identify potential barriers to adoption that food producers should be aware of. Methodologically, this study shows a stepwise approach to consumer-driven product development that effectively differentiated between the products and identified most promising prototypes, and could, therefore, be beneficially applied to support product development efforts among small and medium-sized local producers.

Bioactive compounds and color of sea buckthorn (Hippophae rhamnoides L.) purees as affected by heat treatment and high-pressure homogenization

“…[17][18][19] Because of the sour and astringent taste, sea buckthorn berries are very seldom consumed as is but are processed into products such as juices and purees with the addition of sweeteners to balance the taste. [20] Processing and subsequent storage will influence chemical composition and thereby sensory and health-related quality of the berries. Processing leads to disruption of cell structures and initiation of enzymatic and non-enzymatic oxidation of bioactive compounds and other constituents in the berries.…”

Perceived situational appropriateness for foods and beverages: consumer segmentation and relationship with stated liking

“…Objective 2 sought to characterise the consumer segments established in Objective 1, and in Objective 2a the focus was on how appropriateness supplements hedonic-based product insights. This could not be readily predicted considering the lack of convergence of findings from previous studies, where a strong linear correlation between situational appropriateness and product liking (e.g., Cardello et al, 2000) seemed to contradict instances of large differences in situational appropriateness among samples that are not differentiated in terms of liking (e.g., Cardello, & Schutz, 1996;Geertsen, Allesen-Holm, & Giacalone, 2016). The latter results fit with the notion that products which perform well in a sensory and hedonic sense can be inappropriate for the situation intended by a marketer or product developer (Schutz, & Jaeger, 2010), and the first results fit with reports of products with low acceptability being perceived as situationally inappropriate (e.g., Lähteenmäki, & Tuorila, 1997, 1998Jaeger, McRae et al, 2013).…”

“…The appropriateness-based consumer segments in the main study were established in response to written F&B items that were rated for appropriateness relative to eating occasions described in minimal detail. While based on past studies on situational appropriateness (e.g., Cardello, & Schutz, 1996;Geertsen, Allesen-Holm, & Giacalone, 2016;Lähteenmäki, & Tuorila, 1997, 1998Jaeger, 2000), these empirical conditions may have influenced and limited the results.…”

“…2a the present research integrated conflicting past reports on the relationship between appropriateness and liking by repeatedly finding a relationship that can be decomposed into a positive linear linkage and a decoupling of perceived appropriateness and liking ( Figure 2). This explains how products with low appropriateness often couple with disliking (e.g., Lähteenmäki, & Tuorila, 1997, 1998Jaeger, McRae, et al, 2013), and how products with similar average liking/disliking can be differentiated based on appropriateness, but may not always be (e.g., Cardello, & Schutz, 1996;Cardello et al, 2000;Elzermann, Hoek, van Boekel, & Luning, 2011;Geertsen, Allesen-Holm, & Giacalone, 2016;Lähteenmäki, & Tuorila, 1997, 1998Stolzenbach, Bredie, Christensen, & Byrne, 2016). Hence, the implication for product testing is that the inclusion of appropriateness characterisation will be most useful when working with a set of products that are more liked, and more similarly liked, whereas it would be of limited value when working with products with large expected differences in degree of liking/disliking.…”

Potential of sea buckthorn-based ingredients for the food and feed industry – a review

“…Recently, more studies have emerged on the development of SB berry-based juices. Geertsen et al (2016) investigated the hedonic characteristics of several newly developed SB berry beverages on the Danish consumer population. SB juice was mixed at different concentrations with locally grown rosehip, fennel, pear, aronia, beetroot, and redcurrant as novel products.…”