32. Consumer and Sensory Issues for Development and Marketing

  1. Howard Q. Zhang1,
  2. Gustavo V. Barbosa-Cánovas2,
  3. V.M. Balasubramaniam3,4,
  4. C. Patrick Dunne5,
  5. Daniel F. Farkas6 and
  6. James T.C. Yuan7
  1. Armond V. Cardello,
  2. Robert Kluter and
  3. Alan O. Wright

Published Online: 20 APR 2011

DOI: 10.1002/9780470958360.ch32

Nonthermal Processing Technologies for Food

Nonthermal Processing Technologies for Food

How to Cite

Cardello, A. V., Kluter, R. and Wright, A. O. (2010) Consumer and Sensory Issues for Development and Marketing, in Nonthermal Processing Technologies for Food (eds H. Q. Zhang, G. V. Barbosa-Cánovas, V.M. Balasubramaniam, C. P. Dunne, D. F. Farkas and J. T.C. Yuan), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958360.ch32

Editor Information

  1. 1

    USDA Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA

  2. 2

    Center for Nonthermal Processing of Food, Washington State University, Pullman, WA 99164-6120, USA

  3. 3

    Department of Food Science and Technology, USA

  4. 4

    Department of Food Agricultural and Biological Engineering, The Ohio State University, 333 Parker Food Science and Technology Building, 2015 Fyffe Court, Columbus, OH 43210-1007, USA

  5. 5

    Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

  6. 6

    Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USA

  7. 7

    Pepsico Beverages & Foods, 100 Stevens Avenue, Valhalla, NY 10595, USA

Author Information

  1. Science, Technology and Applied Research Directorate, U.S Army Natick Soldier R, D & E Center, 15 Kansas Street, Natick, MA 01760, USA

Publication History

  1. Published Online: 20 APR 2011
  2. Published Print: 31 DEC 2010

ISBN Information

Print ISBN: 9780813816685

Online ISBN: 9780470958360

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Keywords:

  • consumer and sensory issues - for development and marketing;
  • optimal sensory quality, not guaranteeing success - perceptions of food quality not depending solely on intrinsic sensory characteristics of product;
  • foods processed by nonthermal, novel, or emerging food technologies - issues for consumer scientists, factors responsible for choice, purchase, and acceptance of foods;
  • consumers, wanting to know - what these technologies do to food, their potential benefits and risks;
  • dread risk perception - voluntary versus involuntary nature of risk;
  • factor analytic space for 81 hazards - factors 1 and 2, composites of 18 different risk characteristics;
  • experts, focusing on what is “acceptable” risk - given ever-changing scientific knowledge and comparisons with risks for other outcomes;
  • characteristics of expert assessments - and public perceptions of risk;
  • consumer concerns, about foods processed by novel technologies;
  • consumer risk perceptions, and concerns - assessed early in development process

Summary

This chapter contains sections titled:

  • Consumer Risk Perception

  • Consumer Concerns about Foods Processed by Novel Technologies

  • Role of Information and Consumer Expectations on Food Acceptance

  • Concerns, Expectations, and Liking for Foods Processed by Emerging Technologies

  • Recommendations for Minimizing Consumer Risk Perceptions

  • Selection Criteria for Successful Product Introductions

  • Sensory Testing of Foods Processed by Nonthermal and Other Emerging Technologies

  • Conclusions

  • References