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The need for consumer involvement in innovation processes has been recognised for four decades. Consumer involvement as a part of open innovation is an important strategy in the food sector, specifically for enhancing consumer acceptance and promoting successful market introduction. The purpose of this paper is to systematically analyse the concept of consumers’ role and the level of consumer integration and interaction in recent food innovation processes.

In 2016, a three-step literature search was performed to identify the state-of-the-art scientific literature on consumer-involvement approaches and methods in the food sector. These methods and approaches were qualitatively analysed based on categories in accordance with the qualitative content analysis method.

A key finding is that most implemented consumer-involvement approaches and methods fall under von Hippel’s manufacturer-active paradigm rather than the customer-active paradigm (CAP). However, there are practical reasons for the low diffusion of CAP. The presumed reasons include needed change of the perception of roles and of organisational structures, as well as a lack of trust among actors.

There remains a need to promote an active role for consumers, especially amid changing consumer demand and increasingly conscious consumer behaviour concerning food production and processing conditions.

This paper contributes to the theoretical and practical discussion about innovation management by reflecting on the innovation paradigm underlying an approach or method. The paper may also have practical implications for the choice and implementation of business models that consider consumers’ role.

The aim of this study is to explore potential barriers to seafood consumption by young adults and the parents of young children. Knowledge of these barriers will be used to assist the development of new seafood product concepts that fulfil the needs of consumers.

To gather this information, 28 infrequent consumers of seafood participated in three semi‐structured two‐hour focus group discussions in Denmark, Norway, and Iceland. The results were then linked to the Stage‐Gate model for consumer‐based new product development (NPD).

The participants thought of seafood as either healthy or convenient, although there were concerns about the amount of effort required to prepare it. These concerns resulted in an expression of their need for products that are attractive, healthy, palatable, and convenient. In particular, the newly developed products should be accompanied by clear advice on preparation methods and materials. An increase in seafood availability coupled with lower prices would encourage these consumers to add seafood to their diet.

Purchase‐point‐marketing and habitual behaviour were found to implicitly skew planned behaviour.

Inputs for NPD related to convenience, attractiveness, quality, trustworthiness, knowledge and requirements about seafood preparation are discussed.

The present study combines qualitative methods to lead to practical input for NPD focusing on overcoming the barriers that keep consumers from choosing existing healthy seafood products. The importance of the consumers' confidence in their ability to successfully prepare a seafood meal was revealed and can be used in Stage‐Gate based NPD.

Using a consumer-led approach, the purpose of this research is to examine how consumers perceive new cereal-based snack food concepts using healthy brewers spent grain (BSG) as a sustainable and functional ingredient.

In-depth laddering interviews based on means–end chain theory were conducted with 40 healthy snack consumers in Dublin, Ireland.

Four hierarchical value maps (HVM) representing data from each snack concept dimensions were generated. The results identified the crispy crackers concept as the most promising for further development, followed by crispy sticks with dip, fruity biscuits and twisted breadsticks. Consumer cognitions regarding the crispy sticks with dip and fruity biscuits were more dominantly associated with a hedonic orientation, while crispy crackers and twisted breadsticks were more strongly associated with health- related dimensions. The HVMs also identified factors which could potentially prevent the acceptance of these snacks. Although consumers displayed a level of environmental consciousness regarding the perceived packaging type, outcomes also showed that the environmental benefit of using BSG in foods is not viewed as a means to attain a desired end state in the consumers’ mind. Our findings also suggest the rich protein content of BSG is not considered relevant in the context of a cereal snack product.

BSG is an abundant, low-cost, nutritious waste material which is available globally in large quantities. This study provides new actionable consumer insights with important implications for snack manufacturers regarding the design and development of cereal snack foods containing this healthy by-product.

This study contributes to a limited body of literature by illustrating which product characteristics are considered important for consumers when selecting healthy, cereal-based snack foods using BSG as an ingredient.

This paper aims to illustrate a new method to cluster consumer attribute preferences and to transform spontaneously written texts by consumers about a certain favourite food product (hamburger) into distinct preference clusters of attributes.

A new way of finding significant clusters of consumer attribute preferences is developed by means of a new text analytical approach (Pertex) and a multi‐step two‐sided cluster analysis procedure.

Clear linkages were ascertained between four respondent and four preference clusters for the two key product dimensions taste and ingredients of the hamburger.

Clusters expressed were in close conformity to the conception of the standard hamburger. Only one student sample (N=100) was used.

A new and practical method to transform written text into distinct consumer preferences (segments) was tested using a multi‐step cluster analysis to support food innovation in the food industry.

Product dimensions were integrated in a meaningful way into distinct preference clusters that could be used to segment consumers when innovating new food products.

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.

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.

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.

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.

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.

Fermented dairy products are increasing in consumer acceptance; discusses two such examples – yogurt and fromage frais – in detail. Also refers to the creative side to product development and how fermented products in general have been managed creatively. Also mentions the different starter cultures used in yogurt fermentations and the potential health benefits, if any. Uses cone penetrometry to assess the different textural properties of fermented dairy products such as yogurt and fromage frais.

Assessment of food supply chains from small‐ and medium‐sized enterprises (SMEs) is of central importance to lagging rural regions (LRRs) across Europe given the significance of such enterprises to rural areas. This paper aims to examine the most important influences on the food supply chain across 12 European LRRs and then examine the impact of a number of supply chain issues on food SMEs in Ireland.

A Delphi study, complimented by literature reviews followed by in‐depth interviews, were used to examine the current and future factors influencing the operations of food supply chains relating to food SMEs in selected LRRs in Europe.

Consumers, followed by retailers, were identified as the most important influences on food supply chains across the 12 European LRRs studied. Primary producers were seen as being in a very weak position. Of the supply chain issues examined in Ireland, food safety, distribution and innovation were identified as key issues in market access and competitiveness. Food safety appears to be an “order qualifier” rather than “order winner” with other sources of differentiation featuring as potential order winners.

This research has identified a range of difficulties, including finding and managing intermediaries, surrounding distribution for food SMEs in LRRs. Significant training and other assistance is required to support food SMEs in LLRs.

The purpose of this paper is to provide empirical research evidence on the process innovations and the NPD (new product development) processes/practices adopted by the food industry as well as their interface.

The study was conducted in the Greek food industry. A total of 44 companies that have developed new products were identified and personal interviews were conducted with company managers. Three different aspects of their innovativeness was investigated, namely the use of new raw ingredients/materials, new machinery and new controls. Questions were asked on the adoption of 33 different processes for the development of these new products and the importance attributed to these NPD processes/practices.

Firms in the food industry may operate on the basis of a U‐shaped process innovativeness. They employ either the same raw materials/ingredients with new equipment/machinery or new raw ingredients/materials with old equipment/machinery. New controls/procedures go together with new equipment/machinery. Increased process innovativeness is associated with only a small number of NPD processes/practices. These revolve around manufacturing and its preparation.

The small number of identified innovations and the focus sector limit the results to the target sample.

The exact NPD processes used by the food industry and which of these are associated with increased process innovativeness, bear important implications for food industry managers and research.

The paper fills a gap regarding what is the nature of innovativeness in the Greek food industry, what new product development processes/practices are followed and which of these are associated with increased innovativeness. As such it provides further specialised evidence for the food sector across European countries.

The activewear industry would benefit from an evidence-based understanding of how activewear is incorporated into women’s lives and their changing participation in physical activity. Activewear brands may be missing the trend of women moving from organised sport to non-organised and individualised sport and recreation. The purpose of this paper is to explore the degree to which academic and industry research understood patterns and influences on female’s activewear consumption and identified what significant gaps are evident in understanding the drivers and industry trends that pertain to female consumers of activewear.

The systematic literature review sought academic and industry research papers. Articles were selected if they included female participants; and/or addressed consumer related information; and focussed on active wear. Article findings were thematically analysed.

Most literature exploring activewear consumption fails to take gender into consideration or explore unique female consumer profiles. Females are bringing activewear into other parts of their wardrobe and place more value on fashion, even for sports attire. Research identified the need for activewear brands to consider lifestyle, emotional and personality elements of consumer behaviour. However a specific focus on women’s branding was absent. Women’s age and generation influenced their activewear consumption. Although some industry reports discussed the shift in use of activewear, no studies explored the impact of the critical shift in women’s physical activity patterns on the activewear industry.

This review identifies the gap in knowledge regarding women’s activewear consumption patterns and needs, and the importance of reflecting the changes in female physical activity participation. It also links marketing and design of women’s activewear to the needs of female consumers based on their actual patterns and trends in physical activity. The findings are relevant to activewear researchers, brands, marketers and producers.