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| Sorenson, Douglas; Henchion, Maeve M.. |
| Consumers’ growing concerns with regard to the food supply chain continue to influence their perceptions of emerging novel food processes. The main objective of this study was to explore consumers’ perceptions and potential purchase motivations for chilled ready meals produced using high pressure processing. In-depth one-to-one soft laddering interviews were conducted in-home with 40 purchasers of chilled ready meals, aged between 18 and 44 years, living in Dublin City and County, Ireland. The in-depth discussions explored a range of issues concerning consumers’ acceptance of high pressure processing, as well as their preferences for high pressure processed chilled ready meal concepts. The results of the study showed that consumers were generally receptive... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Means-end Chain; Consumer Acceptance; Novel Process Technologies.; Agricultural and Food Policy. |
| Ano: 2009 |
URL: http://purl.umn.edu/58137 |
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| Bogue, Joe; Sorenson, Douglas. |
| New product development (NPD) is a knowledge intensive process where the generation of new ideas and concepts requires detailed knowledge of both products and customers. The high reported failure rates for innovative functional beverages suggest an inability to manage customer knowledge effectively, as well as a lack of knowledge management between functional disciplines involved in the NPD process. This research explored the concept of managing customer knowledge at the early stages of the NPD process, through the use of advanced concept optimisation methods, and applied it to the development of a range of functional beverages. A conjoint - based survey was administered to four hundred customers in Ireland. This research identified two hypothetical... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Knowledge Management; New Product Development; Functional Beverages; Marketing. |
| Ano: 2006 |
URL: http://purl.umn.edu/10078 |
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