Ilse van Lier , Emmy van den Heuvel , Edgar van Mil , Remco C. Havermans
{"title":"儿童食品创新的价值:儿童昆虫零食球 \"案例","authors":"Ilse van Lier , Emmy van den Heuvel , Edgar van Mil , Remco C. Havermans","doi":"10.1016/j.foodqual.2024.105199","DOIUrl":null,"url":null,"abstract":"<div><p>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 (<em>n</em> = 21, <em>M</em> 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 (<em>n</em> = 44, <em>M</em> 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.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324001010/pdfft?md5=75a2023ba02d89aafba9948e431f3f24&pid=1-s2.0-S0950329324001010-main.pdf","citationCount":"0","resultStr":"{\"title\":\"The value of food innovation with children: The case of ‘insect snack balls for kids’\",\"authors\":\"Ilse van Lier , Emmy van den Heuvel , Edgar van Mil , Remco C. Havermans\",\"doi\":\"10.1016/j.foodqual.2024.105199\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 (<em>n</em> = 21, <em>M</em> 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 (<em>n</em> = 44, <em>M</em> 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.</p></div>\",\"PeriodicalId\":322,\"journal\":{\"name\":\"Food Quality and Preference\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.9000,\"publicationDate\":\"2024-04-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0950329324001010/pdfft?md5=75a2023ba02d89aafba9948e431f3f24&pid=1-s2.0-S0950329324001010-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Quality and Preference\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0950329324001010\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324001010","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
The value of food innovation with children: The case of ‘insect snack balls for kids’
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.
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.