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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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.