The Food Product Quality Harmonization with Identified Consumers’ Preferences

Success of food products in the target market depends on competition, assortment of similar products on the market, their availability or variety, cost and advertising. The globalization impact on competition in food production and trade opens up opportunities for retail in new markets. Food products must meet quality and safety requirements defined by regulations, and specific quality parameters prescribed by the producer. Technological and sensory quality of food products must also be harmonized with preferences and demands of target group of product consumers’ regarding specific quality parameters. Consumers have high demands and expectations regarding food product quality, safety, and additional nutritive value, related to individual healthy diet or health status. Sensory-consumer scientific research integrate products characterization with consumer behaviour research, to help producers in analysis of consumers purchasing intentions. Hedonic (acceptability and preference) tests are usually used for sensory research with consumers, and they must be planned, organized, and implemented under controlled conditions and according to the international standard procedures. Product quality management, preserving existing or reaching better product position, can be achieved by integrating scientifically based sensory-consumer analysis with other activities in the areas of product and process quality control and analysis on the market.