0000000000724104
AUTHOR
Margrethe Hersleth
showing 4 related works from this author
Innovation in Traditional Food Products
2016
International audience; Innovation is widely accepted as one of the keys to being successful. However, companies can innovate and still fail if markets fail to accept the innovation. In most cases, the acceptance of an innovation depends on the innovation itself and also on the product to which it is applied. In this chapter acceptance of different innovations in traditional food products is investigated, thus focusing on the definition of the "traditional" and "innovation" concepts from the consumer's perspective. Qualitative and quantitative approaches are combined to better understand and predict the possibilities of success when applying different generic and specific innovations in tra…
A new approach to sensitivity testing with 4-year olds
2015
In order to have valid results from sensory experiments with pre-schoolers, there is a need to match the sensory test to the abilities of children. A new approach for sensitivity testing with 4- year olds was therefore developed to accommodate their abilities as well as to engage them in the task. Inspired by the principles of authenticity tests, a protocol was designed to induce an affective response to a paired comparison test. This protocol included a story with magical characters, and the children were asked to identify if water samples with different concentrations of diluted basic tastes were “magic” water or regular water. Water was labelled as “magic” to trigger an emotional respons…
Appropriateness and valuation of traditional cheeses exposed to different innovations – a study in France and Norway
2009
International audience
Reducing salt content in dry cured ham: Are expected and sensory likings of french consumers congruent?
2009
International audience