Recent Trends in Designing Novel Foods: Nutritional Profiles and Consumer Perceptions

Dear Colleagues,

The food and beverage sector constitutes one of the most important sectors in the global economy. Considering the current competitive and fluctuating food markets, companies place a high emphasis on the successful development and introduction of new food products and services into the market. As such, the food market is in constant adaptation to consumer demands for novel, improved, different, and clean-label foods. Researchers and industry professionals are collaborating to design innovative foods that meet consumer expectations, focusing on product characteristics such as nutrition, health benefits, value, well-being, and personal satisfaction.

Consumer behavior is deeply linked with consumers’ needs on a primary basis, but also with personal beliefs and choices and how these are generated and interpreted. Acceptance of new and innovative food products depends not only on the product characteristics but also on the value attributed by consumers. So, when developing new foods, the role of the consumer is pivotal to the success and acceptance, and the role of marketing studies and sensory evaluations completes the physical and chemical descriptions of the product characteristics.

This Special Issue intends to gather studies on the development of new food products in all the domains that this complex process involves, from conceptualization up to commercialization and acceptance.

Prof. Dr. Raquel P. F. Guiné
Prof. Dr. Ofélia Anjos
Dr. Maria João Barroca
Guest Editors

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