Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers

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dc.contributor.authorVrgović, Petar
dc.contributor.authorPojić, Milica
dc.contributor.authorTeslić, Nemanja
dc.contributor.authorMandić, Anamarija
dc.contributor.authorCvetanović Kljakić, Aleksandra
dc.contributor.authorPavlić, Branimir
dc.contributor.authorStupar, Alena
dc.contributor.authorPestorić, Mladenka
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorMišan, Aleksandra
dc.date.accessioned2023-07-18T05:56:19Z
dc.date.available2023-07-18T05:56:19Z
dc.date.issued2022-03-26
dc.description.abstractFunctional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is an interesting alternative to the standard practices by the R & D departments since it directly involves consumers in the various stages of the creation process. This work aims to describe experiences of engaging consumers in different development stages of a functional food product within a project realized at a food research institute. Four consecutive studies were conducted: the first study explored current trends in Serbia regarding the way consumers use functional food and are informed about it; the second study described development of a raspberry seeds extract with antioxidant and anti-proliferative activity confirmed in vitro; the third study tested the same extract in a sample of consumers, validating its usability in food products; and the fourth study described a co-creation session with 18 participants, during which a number of activities were realized to stimulate idea generation. Rather than the final product idea itself, this work is valuable because of detailed insights into the various phases of the co-creation process. It is shown that consumers and food researchers can together engage in the new food product development process as long as the communication between them is rich and with mutual understanding.en_US
dc.description.sponsorshipThis research was funded by the Science Fund of the Republic of Serbia, grant number 6060592.en_US
dc.identifier.doi10.3390/foods11070961
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85128230204
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/320
dc.identifier.wos000781930300001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/ScienceFundRS/Promis/6060592/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectco-creationen_US
dc.subjectcommunicationen_US
dc.subjectfunctional fooden_US
dc.subjectNADESen_US
dc.subjectraspberryen_US
dc.titleCommunicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumersen_US
dc.typeinfo:eu-repo/semantics/articleen_US

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