Unraveling the potential of co-creation on the new food product development: A comprehensive review on why and how listening to consumer voices

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-03-17 DOI:10.1016/j.tifs.2025.104978

Ana Cristina Pinesso Ribeiro , Erick Almeida Esmerino , Elson Rogério Tavares Filho , Adriano Gomes Cruz , Tatiana Colombo Pimentel

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引用次数: 0

Abstract

Background

The new product development (NPD) process has been mainly closed, and the products selected for market launch have been chosen from within the industries. Co-creation is a process in which new ideas are created and developed by industries, consumers, and other stakeholders.

Scope and approach

This review uses industry and consumer perspectives to explore the potential of co-creation in new food product development. For that, a discussion on engaging consumers in the co-creation process, the main applications in the new food product development, the methods used, and trends and challenges are provided.

Key Findings and Conclusions: Co-creation has been applied mainly for meat, dairy, and bakery products or communication strategies (posts, labels, and packaging), with more studies considering developing new and healthier products and hybrid meat. Different methods have been applied in the co-creation process of food products, including focus groups (online or face-to-face), questionnaires, interactive online platforms, and face-to-face workshops. In general, co-creation results in original, valuable, feasible, and new ideas that can foster product innovation and may trigger process innovation, mainly when applied at the early stages of NPD. Factors related to the online platform, moderator, consumer motivation, participant selection, and ethical aspects should be considered for effective results. Finally, more studies should be performed using more consumers and different co-creation methods. This review is the first on the application of co-creation in new food product development, providing important insights and a discussion on the strengths, limitations, and factors to be considered.

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揭示共同创造在新食品开发中的潜力：全面回顾为什么以及如何倾听消费者的声音

新产品开发（NPD）流程已基本关闭，并从行业内选择产品进行市场投放。共同创造是一个由行业、消费者和其他利益相关者创造和发展新想法的过程。范围和方法本文从工业和消费者的角度探讨共同创造在新食品开发中的潜力。为此，讨论了让消费者参与共同创造过程，在新食品开发中的主要应用，使用的方法，趋势和挑战。主要发现和结论：共同创造主要应用于肉类、乳制品和烘焙产品或传播策略（帖子、标签和包装），更多的研究考虑开发新的更健康的产品和杂交肉类。在食品的共同创造过程中采用了不同的方法，包括焦点小组（在线或面对面），问卷调查，互动在线平台和面对面研讨会。一般来说，共同创造会产生原创的、有价值的、可行的和新的想法，这些想法可以促进产品创新，并可能引发工艺创新，主要是在新产品开发的早期阶段应用时。为了获得有效的结果，应该考虑与在线平台、版主、消费者动机、参与者选择和道德方面相关的因素。最后，应该使用更多的消费者和不同的共同创造方法进行更多的研究。这篇综述是关于共同创造在新食品开发中的应用的第一篇综述，提供了重要的见解，并讨论了其优势、局限性和需要考虑的因素。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.