International Scientific Conference on Food Sensory Science:SEASONED in 4 Seasons

International Scientific Conference on Food Sensory Science: SEASONED in 4 Seasons

BCC Innovation Workshop. New Trends in Product Development – Consumer-Centered Approach

On October 1st, 2024, Basque Culinary Center (BCC) Innovation hosted a workshop dedicated to new trends in food product development, with a strong focus on consumer-centered methods. The event brought together experts and participants eager to explore how consumer insights can drive innovation and create more sustainable, inclusive products.

Key highlights included:

- Dr. Ellen van Kleef (Wageningen University) discussed how food choices influence product development, presenting tools such as Nutriscore and nudging interventions.
- Magdalena Zatorska (University of Warsaw) emphasized the importance of consumer engagement and co-creation in food innovation.
- Arlind Xhelili (CSCP) highlighted sustainability management and participatory strategic planning as key approaches to building inclusive, sustainable products.

The workshop offered an excellent opportunity to share expertise, exchange perspectives, and address challenges related to implementing consumer-focused research methods.

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BCC Innovation Workshop. New Trends in Product Development – Consumer-Centered Approach