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Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

Technology: general issues --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS) --- maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)

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Sensory analysis and consumer research are relevant tools in innovation andnew product development, from design to commercialization. This Special Issuehas collected 13 valuable scientific contributions, including 1 review, 12 originalresearch articles and an editorial. The SI provides an interesting outlookand better understanding of sensorial analysis with the different techniques andconsumer research on new product development. Important practical applicationshave been reported on the development of different novel, functional andenhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecularproducts, etc.), which helps increase knowledge in this field. This SI isvery useful for both present and future uses for the different players involved inthis kind of product development (industry, companies, researchers, scientists,marketing, merchandising, consumers, etc.).

maize-based stiff porridge --- enrichment --- hydrothermally treated soybeans --- acceptability --- new product development --- consumer research --- sensory profiling --- meat products --- ethanol extracts of spices --- stevia --- steviol glycosides --- rebaudiosides --- Reb A --- Reb D --- Reb M --- aftertaste --- CATA --- PROP --- consumer --- preference --- food acceptability --- knowledge management --- quality --- entomophagy --- edible insect --- novel food --- check-all-that-apply method --- oat biscuit --- functional food --- yoghurt --- tea --- oolong tea --- sensory quality --- texture properties --- food design --- sensory profile --- consumer test --- meat product --- consumers --- flexitarianism --- corpus linguistics --- online product reviews --- fish valorization --- unexploited --- low commercial value --- hedonic tests --- sustainability --- product reformulation --- molecular and Note by Note products --- classical dishes --- emotions --- sensory analysis --- food quality --- sensory attributes --- new meat product development --- healthier meat products --- Quantitative Descriptive Analysis (QDA) --- Check All That Apply (CATA) --- Napping --- Flash Profile --- Temporal Dominance of Sensations (TDS) --- sensory evaluation --- sensory analytical test --- affective test --- food industry --- Regional Innovation Scheme (RIS) --- new product development (NPD) --- texture --- snacks --- ideation --- white space --- marketplace --- sensory properties --- healthier products --- food quality and safety --- quantitative descriptive analysis (QDA) --- check-all-that-apply (CATA) --- napping --- flash profile (FP) --- temporal dominance of sensations (TDS)

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This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

virtual reality --- acceptability --- Cabernet Sauvignon --- wine --- context --- emotions --- immersive environments --- chocolate products --- hordenine --- happiness --- beer consumption --- sensory analysis --- beer styles --- entomophagy --- neophobia --- alternative protein source --- emojis --- EsSense profile® --- facial expressions --- purchase intention --- energy drinks --- beef --- chocolate --- biometrics --- Cochran’s Q test --- ethnic --- plant --- conscious --- unconscious --- check-all-that-apply --- linear model --- correspondence analysis --- RPPG and PPG heart rate --- branding --- familiarity --- soy sauce --- food images --- consumer --- approach–avoidance --- Approach–Avoidance Task (AAT) --- valence --- arousal --- wanting --- implicit measure --- self-report --- mobile phone --- home-use test --- ecological validity --- jambalaya --- online auction --- n/a --- Cochran's Q test --- approach-avoidance --- Approach-Avoidance Task (AAT)

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This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

Psychology --- virtual reality --- acceptability --- Cabernet Sauvignon --- wine --- context --- emotions --- immersive environments --- chocolate products --- hordenine --- happiness --- beer consumption --- sensory analysis --- beer styles --- entomophagy --- neophobia --- alternative protein source --- emojis --- EsSense profile® --- facial expressions --- purchase intention --- energy drinks --- beef --- chocolate --- biometrics --- Cochran's Q test --- ethnic --- plant --- conscious --- unconscious --- check-all-that-apply --- linear model --- correspondence analysis --- RPPG and PPG heart rate --- branding --- familiarity --- soy sauce --- food images --- consumer --- approach-avoidance --- Approach-Avoidance Task (AAT) --- valence --- arousal --- wanting --- implicit measure --- self-report --- mobile phone --- home-use test --- ecological validity --- jambalaya --- online auction --- virtual reality --- acceptability --- Cabernet Sauvignon --- wine --- context --- emotions --- immersive environments --- chocolate products --- hordenine --- happiness --- beer consumption --- sensory analysis --- beer styles --- entomophagy --- neophobia --- alternative protein source --- emojis --- EsSense profile® --- facial expressions --- purchase intention --- energy drinks --- beef --- chocolate --- biometrics --- Cochran's Q test --- ethnic --- plant --- conscious --- unconscious --- check-all-that-apply --- linear model --- correspondence analysis --- RPPG and PPG heart rate --- branding --- familiarity --- soy sauce --- food images --- consumer --- approach-avoidance --- Approach-Avoidance Task (AAT) --- valence --- arousal --- wanting --- implicit measure --- self-report --- mobile phone --- home-use test --- ecological validity --- jambalaya --- online auction

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The concept of cross-cultural perspectives in research in food is important in general and particularly so in relation to human perception in food and health. Food concepts are very different across different jurisdictions. Different markets and cultures have varying perspectives on what is considered a palatable, acceptable, or useful food or food product; in simple terms, one size does not at all in the majority of cases. Specific markets thus need targeted food design, to be successful from a myriad of perspectives. In this Special Issue anthology "Food, Health and Safety in Cross-Cultural Consumer Contexts", we bring together articles that show the wide range of studies from fundamental to market applicability currently in focus in sensory and consumer science in food, health, and safety cross-cultural contexts. From the included perspectives, it is abundantly clear that there is a need for much knowledge related to future food design linked to cross-cultural contexts and that this will continue to be critical to the success of food transfer in global food markets.

fruit chips --- hedonic based projective mapping --- hedonic transfer --- cross-culture --- consumer liking --- cross-cultural --- post-ingestive food pleasure --- food reward --- post-ingestive sensation --- satisfaction --- china --- Denmark --- coffee --- temperature --- risk --- food service industry --- Brazil --- Waterford Blaa --- cross-cultural consumer differences --- sensory attributes --- gender differences --- age differences --- PGI status --- oat products --- consumers --- liking --- Check-All-That-Apply --- China --- Finland --- individual differences --- taste mixtures --- model matrix --- taste primaries --- taste-taste interactions --- basic tastes --- hierarchical clustering --- consumer survey --- food safety --- food hygiene --- food handling --- consumer behavior --- risk perception --- healthy food consumption --- cultural consumer context --- microbiological risk --- health --- optimistic bias --- social trust --- information behavior --- certification mark --- purchase intention --- dairy --- diet --- butter preference --- sensory --- volatiles --- meat substitute --- meathybrid --- consumer preference --- plant-based proteins --- food quality --- Kosovar consumers --- Albanian consumers --- Western Balkan countries --- bootstrapping --- beef --- traceability system --- marketing --- consumer --- safety food --- cross cultural study --- questionnaire --- organic foods consumerism --- food innovation adoption --- food security --- circular economy --- health consciousness --- environmental concern --- n/a