Sensory and Consumer-Led Innovative Product Development – From Inception to the Shelf (Current and Future Methodologies)

This book chapter explores the use of sensory science as a practical commercial tool in the development of consumer-led processed food and beverage products from idea inception to the supermarket shelf. Additionally, essential topics in the route to market will be discussed such as the stage gate process, planning, resources, least cost formulation, regulatory compliance, contingency of supply and leverage, process optimisation and upscaling, line extensions, risk, approval and product validation protocols and marketing. We also discuss the sensory and consumer-driven sensory validation processes which must be passed during the development stages and prior to final approval and product launch. Current and future application of technology such as Internet testing, immersive technology, mobile applications and eye tracking will also be discussed. Finally, case studies are presented which describe how holistic sensory and consumer methods have been used for commercial product optimisation and development.