Culinary innovation driven by consumer ideation and validated in real-meal situation. An application to Polish berries unknown in France
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| Format: | Recurso digital |
| Language: | English |
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Zenodo
2025
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| _version_ | 1866902110856019968 |
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| author | Jauniau, Alexia Siarkowski, Sebastian Wieloch, Dawid Mieszczakowska-Frąc, Monika Natalizio, Marie Giboreau, Agnès Zdulski, Jan Aleksander Piecko, Jan |
| author_facet | Jauniau, Alexia Siarkowski, Sebastian Wieloch, Dawid Mieszczakowska-Frąc, Monika Natalizio, Marie Giboreau, Agnès Zdulski, Jan Aleksander Piecko, Jan |
| contents | <div> <div> <div> <div> <div> <div> <div> <h4>Abstract</h4> <div> <div> <p>The HORTIFOODTRENDS project aims to develop innovative, health-promoting novel foods by applying advanced processing techniques to preserve the nutritional value of fruits and vegetables. It integrates consumer sciences and sensory analysis, aligning with the European Union's "From Farm to Fork" strategy.</p> <p>The project focuses on berries native to Poland, particularly chokeberries and Kamchatka berries, which are increasingly available but underutilized due to their strong astringency and lingering aftertaste. To enhance their appeal and widespread use, the project leverages sensory evaluation tools, culinary innovation, and consumer research conducted in real-consumption situations using Living Lab facilities.</p> </div> </div> </div> </div> </div> </div> </div> </div> </div> <div> <div> <div> <div> <div> <div> <div> <div> <div> <p>The project began with qualitative consumer research in France, where chokeberries and Kamchatka berries are largely unknown, to co-create food concepts. 8 initial concepts were developed, with culinary experts selecting 4 promising recipes. After culinary innovation sessions to refine these recipes, a second round of qualitative consumer research identified 2 more promising concepts for French consumers: (1) empanadas with fermented cabbage with aronia berry houmous with smoked tofu; (2) Basque cheesecake made with aronia and fresh cheese, served with aronia lemon coulis and crispy apple chips.</p> <p>Hedonic tests in real meal situations are ongoing to collect ratings from 100 consumers to validate the sensory improvements implemented by the chefs. The process demonstrates the value of combining qualitative phases with consumers and culinary creativity with chefs to link food habits and preferences with new ingredients, providing concrete recipes and usage of berries to be further pursued at the EU level.</p> </div> </div> <h4>Keywords</h4> <div> <div> <div> <div>Consumer qualitative research</div> </div> <div> <div>Culinary innovation</div> </div> <div> <div>Real-meal situation</div> </div> <div> <div>Preserved food products</div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_17481603 |
| institution | Zenodo |
| language | eng |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Culinary innovation driven by consumer ideation and validated in real-meal situation. An application to Polish berries unknown in France Jauniau, Alexia Siarkowski, Sebastian Wieloch, Dawid Mieszczakowska-Frąc, Monika Natalizio, Marie Giboreau, Agnès Zdulski, Jan Aleksander Piecko, Jan <div> <div> <div> <div> <div> <div> <div> <h4>Abstract</h4> <div> <div> <p>The HORTIFOODTRENDS project aims to develop innovative, health-promoting novel foods by applying advanced processing techniques to preserve the nutritional value of fruits and vegetables. It integrates consumer sciences and sensory analysis, aligning with the European Union's "From Farm to Fork" strategy.</p> <p>The project focuses on berries native to Poland, particularly chokeberries and Kamchatka berries, which are increasingly available but underutilized due to their strong astringency and lingering aftertaste. To enhance their appeal and widespread use, the project leverages sensory evaluation tools, culinary innovation, and consumer research conducted in real-consumption situations using Living Lab facilities.</p> </div> </div> </div> </div> </div> </div> </div> </div> </div> <div> <div> <div> <div> <div> <div> <div> <div> <div> <p>The project began with qualitative consumer research in France, where chokeberries and Kamchatka berries are largely unknown, to co-create food concepts. 8 initial concepts were developed, with culinary experts selecting 4 promising recipes. After culinary innovation sessions to refine these recipes, a second round of qualitative consumer research identified 2 more promising concepts for French consumers: (1) empanadas with fermented cabbage with aronia berry houmous with smoked tofu; (2) Basque cheesecake made with aronia and fresh cheese, served with aronia lemon coulis and crispy apple chips.</p> <p>Hedonic tests in real meal situations are ongoing to collect ratings from 100 consumers to validate the sensory improvements implemented by the chefs. The process demonstrates the value of combining qualitative phases with consumers and culinary creativity with chefs to link food habits and preferences with new ingredients, providing concrete recipes and usage of berries to be further pursued at the EU level.</p> </div> </div> <h4>Keywords</h4> <div> <div> <div> <div>Consumer qualitative research</div> </div> <div> <div>Culinary innovation</div> </div> <div> <div>Real-meal situation</div> </div> <div> <div>Preserved food products</div> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> |
| title | Culinary innovation driven by consumer ideation and validated in real-meal situation. An application to Polish berries unknown in France |
| url | https://doi.org/10.5281/zenodo.17481603 |