SENSORY SECRETS: TEXTURE’S INFLUENCE ON FOOD INTAKE, CONSUMER BEHAVIOUR, AND IMPLICATIONS FOR PRODUCT REFORMULATION

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-05.2025
Primary Topic
Culinary Culture and Tourism
Type
article
Field-Weighted Citation Impact
0.00

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article

SENSORY SECRETS: TEXTURE’S INFLUENCE ON FOOD INTAKE, CONSUMER BEHAVIOUR, AND IMPLICATIONS FOR PRODUCT REFORMULATION

Culinary Culture and Tourism
article

SENSORY SECRETS: TEXTURE’S INFLUENCE ON FOOD INTAKE, CONSUMER BEHAVIOUR, AND IMPLICATIONS FOR PRODUCT REFORMULATION

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Zero hunger
Openalex Percentile: Top 82%
Culinary Culture and Tourism
DOIOpen Access PDFOpenAlex
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SENSORY SECRETS: TEXTURE’S INFLUENCE ON FOOD INTAKE, CONSUMER BEHAVIOUR, AND IMPLICATIONS FOR PRODUCT REFORMULATION · (2025) | TGRS Research Map | TGRS