New foods, new consumers: innovation in food product development

Guiné, Raquel P.F.; Ramalhosa, Elsa; Valente, Luísa L.

Publication

New foods, new consumers: innovation in food product development

2016Journal article

dc.contributor.author	Guiné, Raquel P.F.
dc.contributor.author	Ramalhosa, Elsa
dc.contributor.author	Valente, Luísa L.
dc.date.accessioned	2017-03-24T09:43:57Z
dc.date.available	2017-03-24T09:43:57Z
dc.date.issued	2016
dc.description.abstract	Background: Today, new lifestyles, higher incomes and consumer awareness are creating consumer demand for a year-round supply of high-quality, diverse and innovative food products. However, when it comes to innovation, the food sector is less changeable when compared to other sectors, such as high technology. Still, in the past decades much and important developments have been achieved in several areas related to foods and the food industry. Methods: A systematic review of scientific literature was conducted on Science Direct. The topics investigated were: aspects related to innovation in food development (such as the transfer of innovation, open innovation, collaborative innovation and consumer perception and its role in the developing process); the innovation in the food industry (particularly regarding the processing technologies and packaging, which are two prominent areas of innovation in this sector nowadays); the innovation in the cooking sector (particularly in regards to the molecular gastronomy and science based cooking). Results: A total of 146 articles were included in the review and the aspects focused allowed confirming that innovation has been recognized as a key driver of economic growth. Within the framework of ‘open innovation’, a number of key issues related to the acquisition of external knowledge in food technology must be taken into consideration. Food product development is highly dependent on the consumer perception and acceptance, and hence it is of utmost importance to include the consumer in the development process to minimize failure probabilities. The sectors of the food industry where important developments and innovation are registered include the processing technologies and the packaging systems, where the latest progresses have produced very significant outcomes. Conclusion: The present work allowed verifying the latest improvements and trend towards food product development from two perspectives, the product itself and the industrial processing. This sector is undoubtedly a major key for the success and competitiveness nowadays in the food industry.	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.citation	Guiné, Raquel; Ramalhosa, Elsa; Valente, Luísa L. (2016). New foods, new consumers: innovation in food product development. Current Nutrition and Food Science. ISSN 1573-4013. 12:3, p. 175-189
dc.identifier.doi	10.2174/1573401312666160608120727	pt_PT
dc.identifier.issn	1573-4013
dc.identifier.uri	http://hdl.handle.net/10198/14184
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	Bentham Science Publishers	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Food innovation	pt_PT
dc.subject	Sensory perception	pt_PT
dc.subject	Consumer acceptance	pt_PT
dc.title	New foods, new consumers: innovation in food product development	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.endPage	189	pt_PT
oaire.citation.issue	3	pt_PT
oaire.citation.startPage	175	pt_PT
oaire.citation.title	Current Nutrition and Food Science	pt_PT
oaire.citation.volume	12	pt_PT
person.familyName	Ramalhosa
person.givenName	Elsa
person.identifier.ciencia-id	1A1D-FC05-A05D
person.identifier.orcid	0000-0003-2503-9705
person.identifier.scopus-author-id	6602978189
rcaap.rights	restrictedAccess	pt_PT
rcaap.type	article	pt_PT
relation.isAuthorOfPublication	d74be6c0-1703-4f77-bd81-e289ec981ee3
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