Consumer-led development of novel sea buckthorn-based beverages

Julie Geertsen, Bodil Helene Allesen-Holm, Davide Giacalone

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

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 = 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 Applications
This 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.
OriginalsprogEngelsk
TidsskriftJournal of Sensory Studies
Vol/bind31
Udgave nummer3
Sider (fra-til)245-255
ISSN0887-8250
DOI
StatusUdgivet - 2016

Fingeraftryk

Hippophae
Hippophae rhamnoides
beverages
product development
consumer attitudes
ingredients
prototypes
Food
sensory properties
novel foods
Pleasure
consumer preferences
small fruits
food industry
Fruit
foods
demographic statistics
markets

Citer dette

Geertsen, Julie ; Allesen-Holm, Bodil Helene ; Giacalone, Davide . / Consumer-led development of novel sea buckthorn-based beverages. I: Journal of Sensory Studies. 2016 ; Bind 31, Nr. 3. s. 245-255.
@article{7cbfab280bcb4366ac4f1cdb7222142c,
title = "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 = 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.",
author = "Julie Geertsen and Allesen-Holm, {Bodil Helene} and Davide Giacalone",
year = "2016",
doi = "10.1111/joss.12207",
language = "English",
volume = "31",
pages = "245--255",
journal = "Journal of Sensory Studies",
issn = "0887-8250",
publisher = "Wiley-Blackwell",
number = "3",

}

Consumer-led development of novel sea buckthorn-based beverages. / Geertsen, Julie; Allesen-Holm, Bodil Helene; Giacalone, Davide .

I: Journal of Sensory Studies, Bind 31, Nr. 3, 2016, s. 245-255.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Consumer-led development of novel sea buckthorn-based beverages

AU - Geertsen, Julie

AU - Allesen-Holm, Bodil Helene

AU - Giacalone, Davide

PY - 2016

Y1 - 2016

N2 - 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 = 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.

AB - 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 = 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.

U2 - 10.1111/joss.12207

DO - 10.1111/joss.12207

M3 - Journal article

VL - 31

SP - 245

EP - 255

JO - Journal of Sensory Studies

JF - Journal of Sensory Studies

SN - 0887-8250

IS - 3

ER -