The Link between the Consumer and the Innovations in Food Product Development

• Main Authors: Raquel P. F. Guiné, Sofia G. Florença, Maria João Barroca, Ofélia Anjos
• Format: Article
• Language: English
• Published: MDPI AG 2020-09-01
• Series: Foods
• Subjects: buying intention; consumer acceptance; marketing innovation; price
• Online Access: https://www.mdpi.com/2304-8158/9/9/1317

New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.