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Consumer-led eco-development of food products: a case study to propose a framework

Abstract : Purpose : The purpose of this paper is to propose an agile methodology for the development of food products that has two key characteristics: (1) consumers are included as co-creators and (2) the assessment of environmental impacts plays a central role. Design/methodology/approach : In collaboration with a French small-to-mid-size enterprise, a research-intervention approach was used to test the agile methodology designed, which features three iterative runs of food product development. In each run, prototypes were presented and modified with consumers during focus groups. Life cycle analysis assessed the relative environmental impacts of the prototypes. The research data from consumers were mainly qualitative. Findings : The main result of this work is the implementation of a methodology to develop new food products in an efficient way by integrating consumers' insights and environmental concerns simultaneously. The method was successful in integrating consumers as co-creators and in drawing attention to the potential environmental effects of different prototypes for the decision-making process. Research limitations/implications : The research is based on a single case study. Thus, generalisation to other companies is limited. The authors invite further research focussed on different types of companies. The methodology and the tools could be modified to suit a variety of contexts. Originality/value : This work addresses the need for guidelines to integrate consumers and environmental considerations into the food development process by testing an agile methodology with a company. It contributes to the scope of sustainable and consumer-oriented food innovation management.
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https://hal.inrae.fr/hal-03326848
Contributor : Camille Serva <>
Submitted on : Thursday, August 26, 2021 - 3:12:15 PM
Last modification on : Friday, August 27, 2021 - 3:31:03 AM

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Chloé Thomas, Isabelle Maître, Ronan Symoneaux. Consumer-led eco-development of food products: a case study to propose a framework. British Food Journal, Emerald, 2021, 123 (7), pp.2430-2448. ⟨10.1108/BFJ-11-2020-1050⟩. ⟨hal-03326848⟩

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