Designing New and Functional Foods for the Aging

L.D.T. van der Zanden*, H.C.M. van Trijp

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Citations (Scopus)

Abstract

The aging population seems to be an attractive market in terms of its size and spending power. However, biological age does not provide a useful basis for marketing practice, because the group is highly heterogeneous. The present chapter builds on the general principles of consumer-led new product development to explore the development of novel foods for this diverse population of consumers. In doing this, it illustrates that relevant changes occur with age in terms of cognition, motivation, and identity, and that these may provide an entry point for effective marketing strategies. The chapter provides concrete recommendations regarding the development of novel foods for older consumers, and ends with a discussion on implications for functional food development.
Original languageEnglish
Title of host publicationFood for the Aging Population: Second Edition
PublisherElsevier Inc. Academic Press
Pages323-347
ISBN (Print)9780081003480
DOIs
Publication statusPublished - 2016

Keywords

  • Ageing
  • Consumer-led product development
  • Decision-making
  • Food choice
  • Functional foods
  • Needs and wants

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  • Cite this

    van der Zanden, L. D. T., & van Trijp, H. C. M. (2016). Designing New and Functional Foods for the Aging. In Food for the Aging Population: Second Edition (pp. 323-347). Elsevier Inc. Academic Press. https://doi.org/10.1016/B978-0-08-100348-0.00016-0