Application of Sensory and Consumer Science for the Development of Novel Food Products

The application of sensory and consumer science (SCS) in developing novel food products that meet consumer demands has become increasingly important in recent years. In this context, this review article explores the significance of SCS in developing novel food products.

It highlights the instrumental of SCS in developing healthier food options by reducing sodium, sucrose, and fat while maintaining sensory appeal. It also outlines the transition from traditional sensory methods using trained panels to consumer-based methods that better capture consumer preferences and expectations.

The paper proposes a sequence for developing novel food products based on SCS, focusing on both intrinsic (sensory properties) and extrinsic (packaging, labeling, etc.) factors. Conjoint analysis is the most representative method used to understand the impact of extrinsic factors on consumer preferences and predict purchase behavior. Lastly, the final product should be optimized based on consumer feedback and compared to competitors before the market launch. Overall, the paper emphasizes the importance of SCS in creating successful food products that align with consumer preferences and health trends.