Recent Trends in Designing Novel Foods: Nutritional Profiles and Consumer Perceptions: 2nd Edition

Dear Colleagues,

Foods and beverages play a pivotal role in the global economy. Due to the current competitive and fluctuating food markets, as well as globalization, companies invest in the successful development and commercialization of new food products and services. Because the food market is constantly adapting to consumer demands for novel, improved, different and clean-label foods, researchers and industrials need to collaborate in designing innovative foods that meet consumer expectations. For this, they need to focus on product characteristics such as nutrition, health benefits, value, well-being, and personal satisfaction.

Consumer behavior and food choice are deeply linked to consumers' needs on a primary basis, as well as to their personal values, 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. Hence, when developing new foods, the role of consumer is essential to the success and acceptance of new foods, based on a personal assessment of the physical and chemical characteristics of the product, as well as emotional considerations. Marketing studies and sensorial evaluations increase a product’s chances of success.

This Special Issue will gather studies on development of new food products in all the domains involved in this complex process, ranging from conceptualization to commercialization and acceptance.

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

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.