The value of food innovation with children: The case of ‘insect snack balls for kids’

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2024-04-21 DOI:10.1016/j.foodqual.2024.105199

Ilse van Lier , Emmy van den Heuvel , Edgar van Mil , Remco C. Havermans

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Abstract

In the current study, we examined the value of co-creation with and for children within the context of the ideation and development of novel snack products with insects as a core ingredient. A panel of children (n = 21, M age = 9.7 years) took part in creative focus groups aimed at conceptualising flavours for insect snack balls. The three most popular concepts were further developed into prototypes. In a tasting session, with a second panel of children (n = 44, M age = 11.4 years), these prototypes were assessed and compared with three alternative snack ball flavour concepts, separately conceived by adults. Children rated the adults’ concepts significantly higher than the children’s concepts in terms of flavour liking, wanting, and overall acceptance. Children exhibited neither a higher rate of correct flavour identification for the adult concepts nor were they able to recognize whether the concepts were conceived by adults or children. We conclude that food product co-creation with and for children is feasible but does not necessarily lead to more acceptable products – at least not in the context of novel foods.

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儿童食品创新的价值：儿童昆虫零食球 "案例

在本研究中，我们以昆虫为核心成分的新型零食产品的构思和开发为背景，考察了与儿童共同创造和为儿童共同创造的价值。一组儿童（n = 21，平均年龄 = 9.7 岁）参加了创意焦点小组，旨在构思昆虫零食球的口味。最受欢迎的三个概念被进一步开发成原型。在第二组儿童（人数=44，平均年龄=11.4 岁）的品尝环节中，对这些原型进行了评估，并与成人分别构思的三种零食球口味概念进行了比较。在口味喜欢度、想要度和总体接受度方面，儿童对成人概念的评价明显高于儿童概念。儿童对成人概念的口味识别正确率既不高，也无法辨别概念是由成人还是儿童提出的。我们的结论是，与儿童共同创造食品和为儿童创造食品是可行的，但并不一定会带来更容易接受的产品--至少在新颖食品方面不会。

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

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.