Recent Trends in Designing Novel Foods: Nutritional Profiles and Consumer Perceptions
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Nutraceuticals, Functional Foods, and Novel Foods".
Deadline for manuscript submissions: 28 February 2025 | Viewed by 46
Special Issue Editors
2. Department of Food Industry, Polytechninc University of Viseu, 3504-510 Viseu, Portugal
Interests: food chemistry; food engineering; food science; nutrition; development of new foods; consumer studies
Special Issues, Collections and Topics in MDPI journals
Interests: vibrational spectroscopy; chemometrics; food science; new product development; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Interests: biological activity of plant extracts; valorization of dried plants; development of functional foods; healthy foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The food and beverage sector constitutes one of the most important sectors in the global economy. Considering the current competitive and fluctuating food markets, companies place a high emphasis on the successful development and introduction of new food products and services into the market. As such, the food market is in constant adaptation to consumer demands for novel, improved, different, and clean-label foods. Researchers and industry professionals are collaborating to design innovative foods that meet consumer expectations, focusing on product characteristics such as nutrition, health benefits, value, well-being, and personal satisfaction.
Consumer behavior is deeply linked with consumers’ needs on a primary basis, but also with personal beliefs and choices and how these are generated and interpreted. Acceptance of new and innovative food products depends not only on the product characteristics but also on the value attributed by consumers. So, when developing new foods, the role of the consumer is pivotal to the success and acceptance, and the role of marketing studies and sensory evaluations completes the physical and chemical descriptions of the product characteristics.
This Special Issue intends to gather studies on the development of new food products in all the domains that this complex process involves, from conceptualization up to commercialization and acceptance.
Prof. Dr. Raquel P. F. Guiné
Prof. Dr. Ofélia Anjos
Dr. Maria João Barroca
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- food and beverage development
- innovation
- food properties
- sensorial analysis
- novel processing technologies
- consumer acceptance
- foods for health and well-being
- fortified foods and beverages
- alternative proteins
- clean label trends
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