FOOD PRODUCT DEVELOPMENT
Mary Earle, Richard Earle and Allan Anderson
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Home
About the book
About the authors
PREFACE
CONTENTS
Introduction
1. Keys to new product
success and failure

2. Developing an
innovation strategy

3. The product
development process

4. The knowledge base
for product
development

5. The consumer in
product development

6. Managing the
product development
process

7. Case studies:
product development
in the food
system

8. Improving the
product development
process

INDEX
Useful links
Feedback (email link)

Part 2, Chapter 5
The consumer in product development


5.2.2 Involvement

Involvement, the importance of the food to the individual, can also affect their food choice; for example one consumer may have tea just as a warm drink, and will buy the cheapest tea; another person is very interested in the flavour and will buy on type and brand. There are consumers who are happy with their present range of foods with only an occasional change; other consumers are not strongly involved with the present products and are seeking variety. Much of food product development in the food industry in the 20th century was based on the premise that people want variety, but some products have lasted over 80 years.

There is a need for more research to confirm the level of consumer involvement in different types of food products, and the need for variety in all product areas.



5.2.3 Habitual behaviour

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