Food product development as opportunity for success or survival in the market
2012
Grujić, Slavica (Faculty of Technology, Banja Luka (Bosnia and Herzegovina)) | Grujić, Radoslav (Faculty of Technology, Zvornik (Bosnia and Herzegovina))
The aim of this paper was to give an overview of up-to-date papers covering sensory evaluation and consumer preference research that can form a basis for user-oriented food product development in Small and Medium Enterprises (SMEs). The paper points out the most important factors with impact on food products fail, that may arise as a consequence of not matching consumers‘ needs. Collecting of appropriate information concerning consumers‘ needs and expectations are essential requirements of a consumer-oriented product development. Consumer‘s sensory tests can provide sensory information related to food product quality and consumers preference, useful and important for product quality control and improvement. The elements with impact on consumers‘ food products preferences are identified and discussed. Success and survival of SMEs on the market could be expected if producers identify and satisfy current and future needs of consumers. Management and policy makers of the enterprise should support development and implementing sensory programs within an enterprise, and use it as a tool for ensuring quality of product and competitive food manufacturing. Consumer-oriented food product development should be considered as a tool for building competitive advantage and long-term enterprise success in the market and for prevention of negative changes in product quality and acceptability, consumers‘ complaints and product rejection.
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