Download Breakthrough Food Product Innovation Through Emotions by David Lundahl PDF

By David Lundahl

More than ninety five% of all buyer product introduced within the packaged items quarter fail to accomplish their targets for fulfillment. Breakthrough meals Product Innovation via feelings Research supplies a transparent solution for innovation groups looking to elevate product luck charges by way of breaking in the course of the muddle in an differently undifferentiated, commoditized industry. via case stories, it lays out a pragmatic procedure for utilizing feelings study through the meals innovation and product improvement method. the fundamental premise is that feelings are the executive motivation for why shoppers feel, choose, search and proportion their nutrition product stories. With this novel framework, the technology of customer habit is made operational for innovation groups. feelings perception conjures up innovation groups to create and is helping advisor selection making as they layout sensory cues and different habit drivers into items that make shoppers are looking to consume.

This e-book has implications for the full innovation staff - innovators resembling product builders, designers, inventive chiefs, and sellers; strategists reminiscent of line managers; and researchers akin to sensory and advertising and marketing researchers.

  • Presents a behaviour-driven method of innovation for the advance of step forward foodstuff products
  • Illustrates a collaborative framework to encourage creativity and consultant choice making via feelings insights
  • Explores a learn framework that will get to the "whys" of shopper habit by means of distilling the technology of feelings into examine insights
  • Defines layout and improvement the way to construct sensory cues into packaging and packaged meals that convey emotional impact
  • Explains examine tools that get to the "so whats" of insights via feelings research
  • Provides case reviews and examples proving the price of the behavior-driven method of nutrients product innovation

Show description

Read Online or Download Breakthrough Food Product Innovation Through Emotions Research PDF

Best food science books

La poule, l'aviculture et le developpement : Science et technique de base

Partant d'une description anatomique et physiologique de l. a. poule en vue d'une meilleure exploitation de ses potentialités, l'auteur fait une description scientifique de l'étiologie, de l. a. pathogénie, de los angeles symptomatologie, des moyens curatifs et prophylactiques pour venir à bout des maladies parasitaires, bactériennes, virales et carentielles qui touchent l'animal.

HACCP and ISO 22000: Application to Foods of Animal Origin

Nutrients defense is an more and more very important factor. a variety of nutrients crises have happened the world over lately (the use of the dye Sudan purple I; the presence of acrylamide in a number of fried and baked meals; mislabelled or unlabelled genetically transformed meals; and the outbreak of variation Creutzfeldt-Jakob ailment) originating in either basic agricultural construction and within the foodstuff production industries.

Food Hygiene, Microbiology and HACCP

Nutrients microbiology is an engaging and difficult technology. it's also very difficult with a continually altering sea of instructions, laws and equip­ ment. Public issues over foodstuff questions of safety can overemphasize yes hazards and detract from the conventional hygienic perform of foodstuff brands.

The Microbiological Safety of Low Water Activity Foods and Spices

Low water job (aw) and dried meals reminiscent of dried dairy and meat items, grain-based and dried ready-to-eat cereal items, powdered boy or girl formulation, peanut and nut pastes, in addition to flours and nutrition have more and more been linked to product remembers and foodborne outbreaks because of illness through pathogens corresponding to Salmonella spp.

Extra info for Breakthrough Food Product Innovation Through Emotions Research

Example text

This approach has been applied successfully on a wide range of products. However, this approach is dependent on the creative intuitions of professionals who will have their own ideas about what connects with consumers. These perceptions may not be accurate. The use of creative groups can generate a set of concepts that do not hit the product target. The third and newest approach is to apply the principles of co-creation to co-design ideas and concepts with target consumers. This approach offers a number of exciting new techniques that overcome the weaknesses of these other two approaches.

CONCEPT DEVELOPMENT The scoping landscape step sets the stage for successful concept development. Having a clear understanding of the language of emotions, and what cues exist to elicit those emotions, is important knowledge that can inspire concept development. Concept development typically involves a process of ideas generation, followed by a process of filtering to generate an idea about each product in the line. There are a number of approaches that an innovation team can take to develop product concepts that fit with a theme.

The line concepts must sufficiently cover the concept landscape to achieve reach. Once concepts have been developed, they often must be refined or optimized into final concepts for validation. In these iterations, knowledge is gained to make decisions about the conceptual design for each product in the product line. These iterations often involve screening through a large number of concepts, to filter out concepts with lower emotional impact, and to identify the combination with greatest reach in three ways – behavior drivers, cues, and emotions.

Download PDF sample

Rated 4.23 of 5 – based on 26 votes