{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T23:45:32Z","timestamp":1776728732834,"version":"3.51.2"},"reference-count":132,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2020,9,18]],"date-time":"2020-09-18T00:00:00Z","timestamp":1600387200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company\u2019s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers\u2019 willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.<\/jats:p>","DOI":"10.3390\/foods9091317","type":"journal-article","created":{"date-parts":[[2020,9,18]],"date-time":"2020-09-18T10:22:23Z","timestamp":1600424543000},"page":"1317","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":219,"title":["The Link between the Consumer and the Innovations in Food Product Development"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0595-6805","authenticated-orcid":false,"given":"Raquel P. F.","family":"Guin\u00e9","sequence":"first","affiliation":[{"name":"Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu, 3504-510 Viseu, Portugal"}]},{"given":"Sofia G.","family":"Floren\u00e7a","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences (FCNAUP), University of Porto, 4150-180 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9186-0975","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Barroca","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Coimbra, Coimbra College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal"},{"name":"Department Chemistry, Molecular Physical-Chemistry R&amp;D Unit, University of Coimbra, 3004-535 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0267-3252","authenticated-orcid":false,"given":"Of\u00e9lia","family":"Anjos","sequence":"additional","affiliation":[{"name":"Polytechnic Institute of Castelo Branco, 6000-084 Castelo Branco, Portugal"},{"name":"CEF, Forest Research Centre, School of Agriculture, University of Lisbon, 1349-017 Lisbon, Portugal"},{"name":"CBP-BI, Plant Biotechnology Centre of Beira Interior, 6001-909 Castelo Branco, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"330","DOI":"10.1016\/j.tifs.2019.07.036","article-title":"A systems approach to dynamic performance assessment in new food product development","volume":"91","author":"Horvat","year":"2019","journal-title":"Trends Food Sci. 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