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Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

机译：使用感官和消费者研究工具生成新的零食纹理想法：以日本和韩国零食食品市场为例

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Food companies spend a large amount of money and time to explore markets and consumer trends for ideation. Finding new opportunities in food product development is a challenging assignment. The majority of new products launched in the market are either copies of existing concepts or line extensions. This study demonstrates how the global marketplace can be used for generating new texture concepts for snack foods. One hundred and twenty-three prepacked snack foods from South Korea (SK) and ninety-five from Japan (JP) were purchased for this study. Projective mapping (PM) was used to sort the snacks on a 2-dimensional map (texture and flavor). Sensory scientists grouped snacks on similarities and dissimilarities. PM results showed, 65% (JP) and 76% (SK) snacks were considered as hard textures, ranging from moderate to extremely hard. Sixty-five percent of JP snacks were savory, whereas 59% of SK snacks had a sweet flavor. The PM 2-dimensional map was used to find white spaces in the marketplace. Thirty-two diversified snacks from each country were screened and profiled using descriptive sensory analysis by trained panelists. Attributes such as sustained fracturability, sustained crispness, initial crispness, and fracturability were the main sensory texture characteristics of snacks. Results showed how descriptive analysis results can be used as initial sensory specifications to develop prototypes. Prototype refinement can be performed by doing multiple developmental iterations and consumer testing. The study showed how white spaces are potential opportunities where new products can be positioned to capture market space. Practical Application: The methodology produced in this study can be used by food product developers to explore new opportunities in the global marketplace.
机译：食品公司花费大量的金钱和时间来探索市场的市场和消费者趋势。在食品开发中寻找新的机会是一个具有挑战性的任务。市场上推出的大多数新产品是现有概念或线扩展的副本。本研究展示了全球市场如何用于为零食食品产生新的纹理概念。从韩国（SK）和来自日本（JP）的韩国（SK）和九十五个的一百二十三名预装零食食品用于本研究。 Projective Mapping（PM）用于对二维地图（纹理和味道）的小吃进行分类。感官科学家在相似之处和异化中分组了零食。 PM结果显示，65％（JP）和76％（SK）小吃被认为是难以的纹理，从中等到极其艰难地。六十五个jp小吃是美味的，而59％的sk小吃有甜味。 PM 2维地图用于在市场中找到白色空间。使用培训的小组成员使用描述性感官分析，筛选和分析了每个国家的三十二个多元化零食。诸如持续的断裂性，持续的脆弱，初始清脆度和不裂缝性等属性是零食的主要感官纹理特征。结果表明，如何将描述性分析结果用作开发原型的初始感官规格。可以通过多次发育迭代和消费者测试来执行原型细化。该研究表明，白色空间如何是新产品可以定位以捕获市场空间的潜在机会。实际应用：本研究中生产的方法可以由食品开发商使用，探索全球市场的新机遇。

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