This issue of The World of Food Science focuses on aspects of sensory assessment, new product development and consumer perceptions, areas of immense importance both for the food industry that produces consumer foods, and for consumers themselves. The basics of how to assess foods and beverages for sensory attributes, by choosing the most appropriate methods that are likely to provide results that have statistical significance, are skills that all developers of new or improved foods must have to remain competitive in a cut-throat world. New product development is a complex task that requires a mix of innovative thinking, good science, knowledge of consumer perceptions and thinking and a feel for commodity marketing …… and a success rate of perhaps one in ten. The pitfalls are enormous, and a timely reminder of what needs to be done, and why, is summarised here. Five papers outline the basics of what to do, and why, from authors with proven track records.

Readers wanting to hear the latest in sensory assessment should note the dates of four upcoming 2010 conferences: in Brazil in August, in Spain in September, and in Napa, California, USA and Beijing, China in October.

Thanks to Board members Rory Ryan, Herbert Stone, John Lupien and Gisela Kopper for their assistance in providing and/or obtaining papers or reports for this volume.

Also in this volume:

• Ever had difficulties opening a screw-capped container of food? Read Alaster Yoxall’s outline of recent research to overcome this problem.
• Food Security Update:Read the FAO’s policy statement on the role of agriculture in mitigating the effects of climate change in developing countries, and the paper by Walter Spiess and his colleagues on behalf of the IUFoST Food Security Task Force on the role of food scientists and technologists in helping to alleviate food insecurity.
• International Regulatory Update: John Lupien provides a critique of the most recent meeting of the Codex Committee on Food Additives.

Your comments, letters to the Editor, or news of food-related matters around the globe are welcome.

Contact Ken Buckle or one of the Editorial Advisory Board members.

Ken Buckle
Chair, Editorial Advisory Board

Key Issues in New Product Development
In the context of the down turn in the world economy we need to separate the macro economy from the micro economy at corporate level. As a result of the impact of the down turn, affecting some countries more than others, the corporate world at micro level is reacting in a self protective manner and “many business plans are now actually restructuring plans” (Boland 2010) with divestments and downsizing the order of the day.

Sensory Evaluation: Applications and Opportunities in the Product Development Process
Sensory evaluation is a science that measures, analyses and interprets the responses of people to products as perceived by the senses. For decades sensory scientists have researched and developed methods to capture the reactions of people to various kinds of stimuli and better understand the perceptual process, while others have used sensory information to identify successful consumer products.

Sensory Aspects of Food Affect Consumer Perceptions and Food Choices
Each of us has a personal range of foods we enjoy. Our preferences for some foods over others result from a complex interplay among many factors such as genetics, age, early food experiences, ethnic customs, pleasantness of surroundings when trying a new food and physiological reactions to a food.

Affective Testing: The Consumer as Your Partner in the Product Development Process
Who better than the end-user to help you design a better product? Yes, the consumer has a role in product development. The typical approach is to use the consumer more as judge and jury than as an R&D partner. R&D, however, needs to listen to the voice of the consumer throughout the product development cycle.

Using the Inarticulate Consumer in Product Development: A Holistic Approach
The main objective of product development is to design products that delight the consumer and sell at the market targeted levels. Hence, you need to incorporate the voice of the consumer (Akao 1990) into the product development process to get feedback on the acceptability of your prototypes.

Sensory Assessment Conferences 2010

Packaging Accessibility
Aging brings with it a whole host of issues, not least the likelihood of reduced strength, dexterity and cognition. The issue of packaging accessibility, particularly with regards to older people, is one of those specific areas of increasing concern.

• WFS Editorial Board

IUFoST Scientific Information Bulletins

• Best Practices in Risk & Crisis Communication
• Biotechnology & Food
• Bovine Spongiform Encephalopathy (BSE)
• Chemical Hazards in Food
• Emerging and New Technologies in Food Science and Technology
• Equivalence in Food Safety Management
• Food Allergy
• Food Defense
• Functional Foods
• Life Cycle Analysis and Carbon Footprinting with respect to Sustainability in the Agri-food sector
• Nanotechnology & Food
• Obesity
• Organic Food
• Safety, Risk & the Precautionary Principle
• Taking the Measure of Water
• Trans Fatty Acids
• Water for Food and Farming

IFT Scientific Status Summaries

IFT Expert Reports

• Antimicrobial Resistance: Implications for the Food System

FAO Food Safety Risk Analysis: A guide for national food safety authorities

FAO/WHO guidance on the application of HACCP in small food businesses

WHO Food Safety - Five Keys to Safer Food Manual (English, French, Spanish, Russian, Chinese and Arabic)

IFST Information Statements

• Joint IUFoST/FAO Database Relevant to the Food Needs of Developing Countries
• IFT Healthful Foods Directory
• IFT Services Directory
• IFT Food Technology Buyer's Guide