The concept of anchoring food product development with consumers has evolved over the years. Reviewing classic marketing, marketing research, and sensory research books published over the past 35 years suggests that the mindset in the 1970s was to sell products to people and to find ways to influence their purchase decisions. We really do not see much change in this “push” approach to the consumer until the late 1980s and the advent of processes like Griffin & Hauser’s “The House of Quality”…

Developing compelling DAIRY FOODS

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