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Integrating consumer information with the new product development process: the development of lighter dairy products
Author(s) -
Bogue Joe,
Ritson Christopher
Publication year - 2006
Publication title -
international journal of consumer studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 1470-6423
DOI - 10.1111/j.1470-6431.2005.00443.x
Subject(s) - clarity , marketing , business , product (mathematics) , perception , quality (philosophy) , food products , new product development , preference , food science , psychology , chemistry , mathematics , biochemistry , philosophy , geometry , epistemology , neuroscience , statistics
In highly competitive markets, research methodologies need to be adapted to understand end‐users’ needs with greater clarity than hitherto when new products were developed. Integrating marketing and sensory analysis to measure end‐users’ preferences for the extrinsic and intrinsic attributes of food products can help understand end‐users’ perceptions of product quality. This research identified the extrinsic and intrinsic attributes that determined end‐users’ preferences for a range of full‐fat and lighter dairy products. Six focus groups revealed end‐users’ perceptions of lighter dairy products while Descriptive Sensory Analysis was used to profile the sensory characteristics of the full‐fat and lighter dairy products. Preference Mapping and Hierarchical Cluster Analysis were then used to identify clusters of end‐users with similar preferences for lighter dairy products. End‐users had a higher preference for lighter strawberry yoghurts, than lighter Cheddar‐type cheeses. Integrating marketing and sensory information promotes a market‐oriented approach to the development of new food products.