Variables Influencing Food Perception Reviewed for Consumer-Oriented Product Development

S.J. Sijtsema, A.R. Linnemann, T. Gaasbeek, H. Dagevos, W.M.F. Jongen

Research output: Contribution to journalArticleAcademicpeer-review

33 Citations (Scopus)


Consumer wishes have to be translated into product characteristics to implement consumer-oriented product development. Before this step can be made, insight in food-related behavior and perception of consumers is necessary to make the right, useful, and successful translation. Food choice behavior and consumers' perception are studied in many disciplines. Models of food behavior and preferences therefore were studied from a multidisciplinary perspective. Nearly all models structure the determinants related to the person, the food, and the environment. Consequently, the overview of models was used as a basis to structure the variables influencing food perception into a model for consumer-oriented product development. To this new model, referred to as food perception model, other variables like time and place as part of consumption moment were added. These are important variables influencing consumers' perception, and therefore of increasing importance to consumer-oriented product development nowadays. In further research, the presented food perception model is used as a tool to implement successful consumer-oriented product development.
Original languageEnglish
Pages (from-to)565-581
JournalCritical Reviews in Food Science and Nutrition
Issue number6
Publication statusPublished - 2002


  • health
  • consumption
  • attitudes
  • choice


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