Recent Trends in Designing Novel Foods: Nutritional Profiles and Consumer Perceptions

The food and beverage sectors are of unquestionable relevance for the global economy, given the need to feed the world population and considering that eating is an act repeated several times a day. To face the current competitive and fluctuating food markets, companies place a high emphasis on the successful development and introduction of new food products and services into that market. As such, the food industry must be in constant adaptation to consumer demands for novel, improved, different, and clean-label foods. Researchers and industry professionals are collaborating to design innovative foods that meet consumer expectations, focusing on product characteristics such as nutrition, health benefits, value, well-being, and personal satisfaction.The acceptance of new and innovative food products depends not only on the product characteristics but also on the value attributed by consumers. So, when developing new foods, the role of the consumer is pivotal to its success and acceptance, and the role of marketing studies and sensory evaluations complements the physical and chemical descriptions of the product characteristics. This Reprint collects studies focusing on the development of new food products in all of the domains involved in this complex process, from conceptualization up to marketing and consumer acceptance.

Pagina's: 206, Hardcover, MDPI AG