Sensory Living Lab for Developing Innovative Berry-Based Food Products with High Consumer Acceptance

Abstract:Polish berry fruits, including blackcurrant, chokeberry, and haskap berry (Lonicera caerulea L.), are valuable raw materials for the development of innovative functional foods due to their high content of phenolic compounds and anthocyanins. These fruits exhibit strong antioxidant activity and documented health-promoting properties. Despite their nutritional value, their market potential remains underutilized because consumer awareness is limited and food producers often face technological and market-related barriers when introducing novel berry-based products. The international HORTIFOODTRENDS project addresses these challenges by combining advanced food processing technologies with consumer-oriented product development. Its goal is to create innovative berry-based foods that preserve the nutritional and functional properties of raw materials while offering sensory characteristics attractive to consumers. Particular attention is given to haskap berry, whose dominant anthocyanin, cyanidin-3-glucoside, contributes to both its high antioxidant potential and its stable, appealing dark color, making it a promising ingredient for novel food products. A central element of the project is the implementation of a Living Lab approach that brings together researchers, food technologists, producers, processors, entrepreneurs, and consumers in a collaborative innovation environment. This model supports co-creation of products based on real consumer needs and market expectations. The newly established HortiFood Processing Centre in Skierniewice integrates pilot-scale processing facilities with a sensory and consumer research laboratory, providing infrastructure for interdisciplinary cooperation and rapid product prototyping. The Living Lab methodology incorporates a two-stage consumer involvement process. The first stage focuses on understanding consumer attitudes and expectations regarding berry fruits and berry-based foods. The second stage involves the evaluation of developed prototypes, including sensory acceptance, purchase intention, and feedback relevant to commercialization. The project contributes to the objectives of the European Union’s “Farm to Fork” strategy by supporting sustainable food systems, innovation in the agri-food sector, and healthier food choices. By integrating food technology, sensory science, consumer research, and market knowledge, the project increases the likelihood of successful commercialization of nutritionally valuable berry products. Ultimately, it aims to increase the utilization of Polish berry fruits and deliver attractive, health-promoting products with high consumer acceptance across European markets. HortiFoodTrends project has received funding from the European Union’s Horizon Europe Framework Programme (HORIZON) under grant agreement No 101159293