Table 7.
Most important stages of NPD and use of sensory evaluation.
| % of Companies Indicating Selected Stage as the Most Important NPD Stage |
Application of Sensory Evaluation in NPD | Use of Consumer Tests |
Use of Expert Tests |
|
|---|---|---|---|---|
| Developing a product recipe, selection and safety of raw materials, its health-promoting properties | 32.0% | 74.4% | 66.7% | 46.2% |
| Creating a new product, idea | 24.6% | 66.7% | 70.0% | 40.0% |
| Ensuring the safety of produced food | 13.9% | 70.6% | 52.9% | 41.2% |
| Sensory quality of the product and its acceptability by consumers | 9.0% | 81.8% | 72.7% | 63.6% |
| Packaging, its appearance, functionality, impact on product durability and the environment | 5.7% | 71.4% | 57.1% | 42.9% |
| Product marketing and advertising | 5.7% | 57.1% | 57.1% | 42.9% |
| Obtaining funds/grants | 2.5% | 33.3% | 66.7% | 0.0% |
| Product distribution | 2.5% | 0.0% | 33.3% | 0.0% |
| Labeling in accordance with legal requirements | 0.8% | 100.0% | 100.0% | 100.0% |
| Other | 3.3% | 25.0% | 25.0% | 25.0% |