NEW PROTEIN FOODS: ANIMAL PROTEIN SUPPLIES

By CHARLES RAMIREZ

CONTENTS PART I NEW PRODUCT DEVELOPMENT HEAD-ON: TRENDS, PROCESSES AND PERSPECTIVES 1 CONSUMER-ORIENTED INNOVATION IN THE FOOD AND PERSONAL CARE PRODUCTS SECTORS: UNDERSTANDING CONSUMERS AND USING THEIR INSIGHTS IN THE INNOVATION PROCESS INTRODUCTION UNDERSTANDING CONSUMER PREFERENCES IN FOOD MARKETS INNOVATION MANAGEMENT AND MARKET ORIENTATION FINAL PERSPECTIVE REFERENCES CONTENTS 2 CHANGES IN FOOD RETAILING AND THEIR IMPLICATIONS FOR NEW PRODUCT DEVELOPMENT FUNDAMENTAL INNOVATIONS IN FOOD RETAILING DIRECTIONS OF CHANGE IN FOOD RETAILING FOOD RETAIL GROWTH MODEL KEY AREAS OF INNOVATION FOR FOOD RETAILERS CONCLUSION SOURCES OF FURTHER INFORMATION AND ADVICE 3 RECENT ADVANCES IN COMMERCIAL CONCEPT RESEARCH FOR PRODUCT DEVELOPMENT PROLOGUE: CORPORATE STRUCTURES AND THE NEW ROLE OF RESEARCH AND DEVELOPMENT (R & D) AS INNOVATORS IN FOOD AND BEVERAGES WHERE DO IDEAS RESIDE? ENTRY POINTS FOR THE BIG IDEAS AND IDEATION IN GENERAL DISCOVERING OPPORTUNITIES AND THE USE OF DEEP KNOWLEDGE THE ROLE OF RESEARCH AND DEVELOPMENT (R & D) IN FOOD COMPANIES DIFFERENT WORLD-VIEWS: ACADEMIA VERSUS INDUSTRY CONCEPT WRITING IS STRATEGY EXPLORATION TAPPING THE CONSUMER MIND IDEATION TOOLS TO PULL OUT GOOD IDEAS CONCEPTS BORN OF OBSERVING CONCEPTS BORN OF COLLABORATION AND THE ‘WISDOM OF THE MANY’ CONCEPT WRITING – HOW TO DO IT AND HOW TO DO IT WELL CONCEPT SCREENING QUALITATIVE SCREENING SCREENING PROMISES AND FULL CONCEPTS SIMULATED MARKET TEST AT THE CONCEPT LEVEL EXPERIMENTAL DESIGN OF CONCEPTS A SHORT INTRODUCTION TO DESIGN: CONCEPTS ABOUT WATER PUTTING IT ALL TOGETHER: FROM THE CONCEPT RESEARCH TO THE DESIGN AND SALES MESSAGING CREATING THE PRODUCT AND MARKETING IT SUMMING UP ACKNOWLEDGEMENT REFERENCES AND FURTHER READING CONTENTS 4 INNOVATION STRATEGIES AND TRENDS IN THE GLOBAL FAST MOVING CONSUMER GOODS SECTOR: AN INTERVIEW WITH MINTEL’S JO PYE INTERVIEW WITH JO PYE SHORT BIOGRAPHY FOR JO PYE 5 INNOVATION IN FOODS AND PERSONAL CARE PRODUCTS: AN INTERVIEW WITH GAIL CIVILLE INTERVIEW WITH GAIL CIVILLE SHORT BIOGRAPHY FOR GAIL CIVILLE 6 INNOVATION IN SENSORY PRACTICE AND EDUCATION: AN INTERVIEW WITH HOWARD SCHUTZ INTERVIEW WITH HOWARD SCHUTZ SHORT BIOGRAPHY FOR HOWARD SCHUTZ PART II HEDONIC SCALING IN NEW PRODUCT DEVELOPMENT: PAST, PRESENT AND FUTURE 7 HEDONIC MEASUREMENT FOR PRODUCT DEVELOPMENT: NEW METHODS FOR DIRECT AND INDIRECT SCALING HISTORICAL DEVELOPMENTS IN THE SCALING OF HEDONICS BEST-WORST SCALING: A MODERN APPROACH TO INDIRECT SCALING LABELED MAGNITUDE SCALES: A MODERN APPROACH TO DIRECT SCALING COMPARISONS AMONG HEDONIC SCALING METHODS RECOMMENDATIONS AND CONCLUSIONS CONTENTS 8 THE EFFECTS OF CONTEXT ON LIKING: IMPLICATIONS FOR HEDONIC MEASUREMENTS IN NEW PRODUCT DEVELOPMENT CURRENT PRACTICE OF HEDONIC TESTS: CENTRAL LOCATION TEST (CLT) AND HOME USE TEST (HUT) HOW CONTEXT MAY AFFECT PREFERENCES WHEN CHOOSING CENTRAL LOCATION TESTS (CLT) VS HOME USE TESTS (HUT): RECOMMENDATIONS TO MANUFACTURERS HOW TO IMPROVE FOOD TESTING TO ENHANCE INTEGRATION OF EATING/DRINKING SITUATION VARIABLES FUTURE TRENDS 9 GOING BEYOND LIKING: MEASURING EMOTIONAL AND CONCEPTUAL PRO? LES TO MAKE BETTER NEW PRODUCTS PART 1: UNDERSTANDING CONSUMER CHOICE PROCESSES PART 2: MEASURING CONCEPTUALISATIONS PART 3: CONCEPTUAL PRO? LING CASE STUDIES CONCLUSIONS ACKNOWLEDGEMENTS PART III CONSUMER RESEARCH METHODS IN NEW PRODUCT DEVELOPMENT 10 CONSUMER UNDERSTANDING AND REACTION TO HEALTH CLAIMS: INSIGHTS AND METHODOLGY FUNCTIONAL FOODS THE PROCESS OF CONSUMER UNDERSTANDING OF THE HEALTH BENE? T HOW TO EVALUATE CONSUMER UNDERSTANDING WITH A CONSUMER TEST? INTRODUCTION OF A NEW METHOD: CONSUMER UNDERSTANDING TEST (CUT) NEW PROTEIN FOODS CONTENTS 11 PRICING FOR NEW PRODUCT DEVELOPMENT RULES OF THUMB FOR PRICING NEW ? AVOURS, STYLES, AND BRAND EXTENSIONS PRICING FOR NEW TO THE WORLD PRODUCTS OR FEATURES HEDONIC PRICE ANALYSIS (HPA) BASIC DISCRETE CHOICE EXPERIMENTS SUMMARY 12 EXPERIMENTAL AUCTION MARKETS FOR STUDYING CONSUMER PREFERENCES EXPERIMENTAL AUCTIONS IN ACTION FRONTIER RESEARCH IN EXPERIMENTAL AUCTION MARKETS 13 DOING CONSUMER RESEARCH IN THE ? ELD THE NATURE OF THE ? ELD CONSUMER ? ELD STUDY CONSIDERATIONS FIELD MISTAKES 14 THE IMPORTANCE OF CONSUMER INVOLVEMENT AND IMPLICATIONS FOR NEW PRODUCT DEVELOPMENT THEORETICAL BACKGROUND OF THE INVOLVEMENT CONSTRUCT MEASUREMENT METHODS CONSUMER INVOLVEMENT SCALES MODERATING ROLE OF INVOLVEMENT ON CONSUMER PURCHASE AND CONSUMPTION BEHAVIOURS IMPLICATIONS FOR CONSUMER-DRIVEN INNOVATION PART IV STATISTICS AND NEW PRODUCT DEVELOPMENT 15 STATISTICAL DESIGN OF EXPERIMENTS IN THE 21ST CENTURY AND IMPLICATIONS FOR CONSUMER PRODUCT TESTING ADVANTAGES OF STATISTICAL DESIGN OF EXPERIMENTS (DOE) FACTORIAL EXPERIMENTS SCREENING EXPERIMENTS OPTIMIZATION EXPERIMENTS MIXTURE EXPERIMENTS SELECTING EXPERIMENTAL VARIABLES AND THEIR RANGES TRADITIONAL DESIGNS AND COMPUTER-AIDED OPTIMAL DESIGNS IMPLICATIONS OF PRODUCTION TESTING WITH CONSUMERS 15 10 FURTHER READING 15 11 REFERENCES 16 DATA HANDLING IN CROSS-CULTURAL STUDIES: MEASUREMENT INVARIANCE ASSESSING MEASUREMENT INVARIANCE NUMERICAL EXAMPLE OF DATA HANDLING IN CROSS-CULTURAL STUDIES CORRECTING FOR BIAS: THREE STRATEGIES APPENDIX 17 BAYESIAN NETWORKS FOR FOOD SCIENCE: THEORETICAL BACKGROUND AND POTENTIAL APPLICATIONS CONCEPTS OF BAYESIAN NETWORKS USE OF BAYESIAN NETWORKS INFERENCE IN SIMPLE MODELS INFERENCE IN COMPLEX MODELS LEARNING BAYESIAN NETWORKS DISCUSSIONS 17 10 APPENDIX CONTENTS PART V NEW PRODUCT DEVELOPMENT IN THE FUTURE: NEW CONSUMER TRENDS, NEW SCIENCE 18 CORPORATE SOCIAL RESPONSIBILITY – DOES IT MATTER TO CONSUMERS? INTRODUCING THE TOPIC WHAT CONSTITUTES CORPORATE SOCIAL RESPONSIBILITY (CSR)? MAPPING THE ? ELD OF CONSUMERS’ RESPONSE TO CORPORATE SOCIAL RESPONSIBILITY (CSR) NEW PRODUCT DEVELOPMENT AND CORPORATE SOCIAL RESPONSIBILITY (CSR) 19 ANTI-CONSUMPTION: A CAUSE FOR CONCERN IN THE FOOD AND PERSONAL CARE PRODUCTS SECTORS? ANTI-CONSUMPTION AND PERSONAL CARE PRODUCTS AND INNOVATION IN FOOD 20 GENETIC VARIATION IN TASTE AND ODOUR PERCEPTION: AN EMERGING SCIENCE TO GUIDE NEW PRODUCT DEVELOPMENT THE GENETICS OF HUMAN TASTE PERCEPTION GENETICS OF ODOUR PERCEPTION THE IMPACT OF GENETIC VARIATION ON FOOD PREFERENCE AND CONSUMPTION INDUSTRY OPPORTUNITIES AND ISSUES 21 NEUROIMAGING OF SENSORY PERCEPTION AND HEDONIC REWARD NEUROIMAGING TECHNIQUES KEY NEURAL SUBSTRATES OF PLEASANTNESS PRODUCT CHOICE AND NEUROECONOMICS PITFALLS OF NEUROIMAGING OF SENSORY PERCEPTION AND FOOD REWARD PROMISES OF NEUROIMAGING FOR NEW PRODUCT DEVELOPERS 21 10 REFERENCES 22 MOLECULAR GASTRONOMY, CHEFS AND FOOD INNOVATION: AN INTERVIEW WITH MICHAEL BOM FRØST INTERVIEW WITH MICHAEL BOM FRØST SHORT BIOGRAPHY FOR MICHAEL BOM FRØST