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Market Rhapsody: Sensory science, flavors and consumer preferencesPublished by: Datamonitor Published: Oct. 1, 2001 - 131 Pages Table of ContentsEXECUTIVE SUMMARY Introduction Overview of sensory science Food trends and ingredients Beyond ingredients The 21st century sensory science Action points INTRODUCTION What is this report about? Who is the target reader? How to use this report OVERVIEW OF SENSORY SCIENCE Introduction Key findings Sensory attributes and consumer purchase Sensory analysis and food processing Principal uses of sensory evaluation tests Categories of sensory evaluation tests Sensory analysis: at present FOOD TRENDS AND INGREDIENTS Introduction Key findings Nutraceuticals Market sizing Ingredients Ethnic food Market drivers Market size Spices Organics Market sizing BEYOND INGREDIENTS Introduction Key findings Flavors Texture Color Packaging THE 21ST CENTURY SENSORY SCIENCE Introduction Key findings Closer manufacturer-customer relationships will enable manufacturers to uncover current consumer preferences and needs - the two components that will drive the contemporary new product development process. Technology advances will bring tremendous improvement in sensory science by allowing scientists to produce more in-depth consumer profiles and increase efficiencies. Sensory evaluation will encompass a broader definition to include coloring, packaging and product image. Together with taste and functionality, these attributes will be manipulated not only to create fresh new products but also to forge a physiological association between products and specific consumer lifestyles. ACTION POINTS Introduction Key findings The study of consumer preferences needs to become an ongoing process, incorporating research and technology that drives new product development initiatives. In order to create innovative products or reposition existing lines, manufacturers need to look beyond traditional quantitative and qualitative sensory evaluation techniques. Using sensory evaluation to build new products and as an integral part of the quality control process will enable manufacturers to discover, utilize and effectively implement new ingredients and flavors. APPENDIX Research methodology Datamonitor quantitative research methodology SPP writing team How to contact experts in your industry Abstract“Market Rhapsody: Sensory Science, Flavors and Consumer Preferences” provides an overview of changing consumer preferences through identification of three key growth areas in the food industry - nutraceuticals, organics and ethnic foods. The report provides an analysis of product attributes that manufacturers need to focus on in an effort to win loyalty of modern consumers and discusses the increasingly important role of sensory programs in the food manufacturing process. Consumers are looking for all-around food products that offer not only functionality benefits but also taste and attractive overall packaging that address their attitudes and busy lifestyles. Such requirements require new concepts of innovative products that include nutritional values, taste, presentation and product imagery. The report focuses on development in three key growth areas of food industry: • Nutraceuticals; • Organics; • Ethnic foods. “Market Rhapsody” provides an analysis of current and anticipated popular ingredients that drive high demands for these products. The report also provides an analysis of the following food attributes that have been identified as key differentiators between innovative and “me too” products: • Flavor; • Texture; • Coloring; • Packaging; • Product imagery. The report provides an overview of future role of sensory program in designing new products that will meet all-around consumer preferences and maintain consistent high product quality.Get Full Details About This Report >> |
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