ArticleFoods (Basel, Switzerland)2021
Trends of Using Sensory Evaluation in New Product Development in the Food Industry in Countries That Belong to the EIT Regional Innovation Scheme.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 25 papers.
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Who cites it
25 citing papers in PubMed, 117 citations in OpenAlex.
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- Understanding consumer preferences to develop dahi using pineapple pomace powder and monk-fruit extract.Journal of food science and technology · 2024Article
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- Enhanced Elderberry Snack Bars: A Sensory, Nutritional, and Rheological Evaluation.Foods (Basel, Switzerland) · 2023Article
- Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts.Nutrients · 2023Article
- Branched Chain Amino Acid Content and Antioxidant Activity of Mung Bean Tempeh Powder for Developing Oral Nutrition Supplements.Foods (Basel, Switzerland) · 2023Article
- Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils.Antioxidants (Basel, Switzerland) · 2023Article
- Multidisciplinary evaluation of plant growth promoting rhizobacteria on soil microbiome and strawberry quality.AMB Express · 2023Article
Corrections and comments
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sensory evaluation plays an important role in New Product Development (NPD) in food industry. In the present study, the current trends of using sensory evaluation in NPD in the food industry in countries that belong to EIT Regional Innovation Scheme (RIS) were identified. The research was conducted in the first quarter of 2020. Computer assisted self-interviewing (CASI) technique for survey data collection was used. The sample included 122 respondents representing RIS countries that are the EU Member States and European Horizon 2020 Associated Countries that are classified as modest and moderate innovators according to European Innovation Scoreboard. The analysis presented in the paper allowed to describe the methods of sensory evaluation that can be used to support NPD in the food industry, identify the trends of using sensory evaluation in NPD in the food industry companies in RIS countries. The research results showed that almost 70% of companies apply sensory evaluation methods in NPD. The larger the company, the more often the methods of sensory evaluation are used in NPDs. Almost 60% of companies employing 51-100, 101-1000 and more than 5000 people, respectively declare the use of expert (analytical) test. However, regardless of size, most companies prefer consumer (affective) test to expert tests. Based on the results, it seems that the potential of usage sensory evaluation methods is not yet fully exploited in the food industry.
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