Publicação
Recent trends in designing novel foods: Nutritional profiles and consumer perceptions
| Resumo: | esigning novel foods is a pivotal issue for companies to remain active and competitive in today’s demanding food market. This design of novel food products entails significant challenges from diverse perspectives: technology, sustainability, food security, composition, nutritional profile, health effects, and modern market trends, to name a few. The world population continues to rise while people’s standard of living is also improving. This results in an unceasing growing demand for food, exacerbating the pressure on food resources. Therefore, there is an urgent need to develop new food resources through a holistic, multifaceted approach Sustainability is a current underpinning of many new food development trends across several fundamental areas. In the area of sustainable packaging, the focus is on biobased packaging [2], edible packaging [3], active [4] and intelligent packaging [5], or 3D printing packaging [6]. Also, there is a widespread emphasis on sustainable ingredients and valorisation of resources like food waste [7–9], sources of alternative and unconventional proteins [10], including animal proteins like edible insects [11] or plant-based proteins from fruits and vegetable by-products [12], algae [13], or mushrooms [14], for example. The design of healthier foods, with improved composition and nutritional profiles that confer health benefits, has also been in the spotlight due to the increasing consumer demand for foods that not only satiate but also have positive health effects when consumed [15]. The challenges of improving food composition to achieve balanced nutritional profiles and greater richness in bioactive compounds have been addressed from many diferente perspectives. Fermented products [16], food design based on gut microbiota [17], functional foods [18] and nutraceuticals enhanced by nanotechnology [19] are some examples. The unquestionable role of the consumer must not be seen only from the point of view of a future potential buyer, but also as an active element in the design of products throughout the development stages [20]. Consumer-based food design is, at present, a more reassuring approach for anticipating the success of the marketing phase of new foods. Some chefs and food designers have been developing collaborative activities together with academic professionals and sensory analysis experts [21]. Also, consumers have been integrating teams to develop alternative and innovative packaging solutions [22,23]. Research on novel food technology acceptance has seen significant advances in recente decades. The Unified Theory of Acceptance and Use of Technology (UTAUT) is undoubtedly one of the most comprehensive models to date. This model has advanced the Technology Acceptance Model (TAM) by assimilating insights from different theoretical approaches, enabling a better understanding of consumers’ acceptance and use of technology. The most relevant contributions comprise the incorporation of social influencing factors and facilitating circumstances [24]. |
|---|---|
| Autores principais: | Guiné, Raquel P. F. |
| Outros Autores: | Barroca, Maria João; Anjos, O. |
| Assunto: | Novel foods Nutritional profile Consumer perceptions |
| Ano: | 2026 |
| País: | Portugal |
| Tipo de documento: | editorial |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Castelo Branco |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Castelo Branco |
| _version_ | 1866600328996061184 |
|---|---|
| author | Guiné, Raquel P. F. |
| author2 | Barroca, Maria João Anjos, O. |
| author2_role | author author |
| author_facet | Guiné, Raquel P. F. Barroca, Maria João Anjos, O. |
| author_role | author |
| contributor_name_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Guiné, Raquel P. F.\"},{\"Person.name\":\"Barroca, Maria João\"},{\"Person.name\":\"Anjos, O.\",\"Person.identifier.orcid\":\"0000-0003-0267-3252\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| datacite.creators.creator.creatorName.fl_str_mv | Guiné, Raquel P. F. Barroca, Maria João Anjos, O. |
| datacite.date.Accepted.fl_str_mv | 2026-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2026-05-26T11:01:55Z |
| datacite.date.embargoed.fl_str_mv | 2026-05-26T11:01:55Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Novel foods Nutritional profile Consumer perceptions |
| datacite.titles.title.fl_str_mv | Recent trends in designing novel foods: Nutritional profiles and consumer perceptions |
| dc.contributor.none.fl_str_mv | Repositório Científico do Instituto Politécnico de Castelo Branco |
| dc.creator.none.fl_str_mv | Guiné, Raquel P. F. Barroca, Maria João Anjos, O. |
| dc.date.Accepted.fl_str_mv | 2026-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2026-05-26T11:01:55Z |
| dc.date.embargoed.fl_str_mv | 2026-05-26T11:01:55Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.11/10878 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | MDPI |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Novel foods Nutritional profile Consumer perceptions |
| dc.title.fl_str_mv | Recent trends in designing novel foods: Nutritional profiles and consumer perceptions |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_b239 |
| description | esigning novel foods is a pivotal issue for companies to remain active and competitive in today’s demanding food market. This design of novel food products entails significant challenges from diverse perspectives: technology, sustainability, food security, composition, nutritional profile, health effects, and modern market trends, to name a few. The world population continues to rise while people’s standard of living is also improving. This results in an unceasing growing demand for food, exacerbating the pressure on food resources. Therefore, there is an urgent need to develop new food resources through a holistic, multifaceted approach Sustainability is a current underpinning of many new food development trends across several fundamental areas. In the area of sustainable packaging, the focus is on biobased packaging [2], edible packaging [3], active [4] and intelligent packaging [5], or 3D printing packaging [6]. Also, there is a widespread emphasis on sustainable ingredients and valorisation of resources like food waste [7–9], sources of alternative and unconventional proteins [10], including animal proteins like edible insects [11] or plant-based proteins from fruits and vegetable by-products [12], algae [13], or mushrooms [14], for example. The design of healthier foods, with improved composition and nutritional profiles that confer health benefits, has also been in the spotlight due to the increasing consumer demand for foods that not only satiate but also have positive health effects when consumed [15]. The challenges of improving food composition to achieve balanced nutritional profiles and greater richness in bioactive compounds have been addressed from many diferente perspectives. Fermented products [16], food design based on gut microbiota [17], functional foods [18] and nutraceuticals enhanced by nanotechnology [19] are some examples. The unquestionable role of the consumer must not be seen only from the point of view of a future potential buyer, but also as an active element in the design of products throughout the development stages [20]. Consumer-based food design is, at present, a more reassuring approach for anticipating the success of the marketing phase of new foods. Some chefs and food designers have been developing collaborative activities together with academic professionals and sensory analysis experts [21]. Also, consumers have been integrating teams to develop alternative and innovative packaging solutions [22,23]. Research on novel food technology acceptance has seen significant advances in recente decades. The Unified Theory of Acceptance and Use of Technology (UTAUT) is undoubtedly one of the most comprehensive models to date. This model has advanced the Technology Acceptance Model (TAM) by assimilating insights from different theoretical approaches, enabling a better understanding of consumers’ acceptance and use of technology. The most relevant contributions comprise the incorporation of social influencing factors and facilitating circumstances [24]. |
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| person_str_mv | Guiné, Raquel P. F. Barroca, Maria João Anjos, O. Anjos, O. https://www.ciencia-id.pt/C21D-D8C7-3037 C21D-D8C7-3037 http://orcid.org/0000-0003-0267-3252 0000-0003-0267-3252 |
| publishDate | 2026 |
| publisher.none.fl_str_mv | MDPI |
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| spelling | engMDPIengesigning novel foods is a pivotal issue for companies to remain active and competitive in today’s demanding food market. This design of novel food products entails significant challenges from diverse perspectives: technology, sustainability, food security, composition, nutritional profile, health effects, and modern market trends, to name a few. The world population continues to rise while people’s standard of living is also improving. This results in an unceasing growing demand for food, exacerbating the pressure on food resources. Therefore, there is an urgent need to develop new food resources through a holistic, multifaceted approach Sustainability is a current underpinning of many new food development trends across several fundamental areas. In the area of sustainable packaging, the focus is on biobased packaging [2], edible packaging [3], active [4] and intelligent packaging [5], or 3D printing packaging [6]. Also, there is a widespread emphasis on sustainable ingredients and valorisation of resources like food waste [7–9], sources of alternative and unconventional proteins [10], including animal proteins like edible insects [11] or plant-based proteins from fruits and vegetable by-products [12], algae [13], or mushrooms [14], for example. The design of healthier foods, with improved composition and nutritional profiles that confer health benefits, has also been in the spotlight due to the increasing consumer demand for foods that not only satiate but also have positive health effects when consumed [15]. The challenges of improving food composition to achieve balanced nutritional profiles and greater richness in bioactive compounds have been addressed from many diferente perspectives. Fermented products [16], food design based on gut microbiota [17], functional foods [18] and nutraceuticals enhanced by nanotechnology [19] are some examples. The unquestionable role of the consumer must not be seen only from the point of view of a future potential buyer, but also as an active element in the design of products throughout the development stages [20]. Consumer-based food design is, at present, a more reassuring approach for anticipating the success of the marketing phase of new foods. Some chefs and food designers have been developing collaborative activities together with academic professionals and sensory analysis experts [21]. Also, consumers have been integrating teams to develop alternative and innovative packaging solutions [22,23]. Research on novel food technology acceptance has seen significant advances in recente decades. The Unified Theory of Acceptance and Use of Technology (UTAUT) is undoubtedly one of the most comprehensive models to date. This model has advanced the Technology Acceptance Model (TAM) by assimilating insights from different theoretical approaches, enabling a better understanding of consumers’ acceptance and use of technology. The most relevant contributions comprise the incorporation of social influencing factors and facilitating circumstances [24].application/pdfengRecent trends in designing novel foods: Nutritional profiles and consumer perceptionsGuiné, Raquel P. F.Barroca, Maria JoãoPersonalAnjos, O.DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876DSpacehttp://dspace.org/items/df9191ae-0bbb-4bb8-bbdc-0f79c7365876AnjosOféliaCiência IDhttps://www.ciencia-id.ptC21D-D8C7-3037ORCIDhttp://orcid.org0000-0003-0267-3252Researcher IDhttps://www.researcherid.comG-2808-2012Scopus Author IDhttps://www.scopus.com23395659700HostingInstitutionOrganizationalRepositório Científico do Instituto Politécnico de Castelo Brancoe-mailmailto:repositorio@ipcb.ptrepositorio@ipcb.ptDOIIsPartOf10.3390/foods150507952026-05-26T11:01:55Z20262026-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.11/10878http://purl.org/coar/access_right/c_abf2open accessNovel foodsNutritional profileConsumer perceptions202923 bytesother research producthttp://purl.org/coar/resource_type/c_b239editorial2026http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipcb.pt/bitstreams/2e416678-ff97-4d90-a574-18664ce9f6cc/downloadFoods155 |
| spellingShingle | Recent trends in designing novel foods: Nutritional profiles and consumer perceptions Guiné, Raquel P. F. Novel foods Nutritional profile Consumer perceptions |
| status | SINGLETON |
| subject.fl_str_mv | Novel foods Nutritional profile Consumer perceptions |
| title | Recent trends in designing novel foods: Nutritional profiles and consumer perceptions |
| title_full | Recent trends in designing novel foods: Nutritional profiles and consumer perceptions |
| title_fullStr | Recent trends in designing novel foods: Nutritional profiles and consumer perceptions |
| title_full_unstemmed | Recent trends in designing novel foods: Nutritional profiles and consumer perceptions |
| title_short | Recent trends in designing novel foods: Nutritional profiles and consumer perceptions |
| title_sort | Recent trends in designing novel foods: Nutritional profiles and consumer perceptions |
| topic | Novel foods Nutritional profile Consumer perceptions |
| topic_facet | Novel foods Nutritional profile Consumer perceptions |
| url | http://hdl.handle.net/10400.11/10878 |
| visible | 1 |