Aarhus Universitets segl

Making Full Use of Qualitative Data to Generate New Fish Product Ideas through Co-Creation with Consumers: A Methodological Approach

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

DOI

  • Laura López-Mas, IRTA - Food Technology Center, Universitat Politècnica de Catalunya, Spanien
  • Anna Claret, IRTA - Food Technology Center, Spanien
  • Violeta Stancu
  • Karen Brunsø
  • Irene Peral, AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Spanien
  • Elena Santa Cruz, AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Spanien
  • Athanasios Krystallis, American College of Greece, Grækenland
  • Luis Guerrero, IRTA, Spanien
Co-creation is a process that directly involves different stakeholders in the idea generation phase of a new product development process. A pool of 112 new aquaculture fish product ideas was obtained by applying a combination of creative and projective techniques to the co-creation process with consumers in six focus groups conducted in three European countries (Germany, France, and Spain). The subjectivity of qualitative data analysis (e.g., focus groups) is one of its recognised disadvantages. To overcome this drawback, a combination of specialised software (i.e., Alceste), along with word frequency, co-occurrence, and context checking, was applied to provide a different approach to data analyses in qualitative studies. The method identified the most salient dimensions behind the participants’ discourse (naturalness, quality, ethics, price, and health) and inferred the importance those dimensions had for them, thus proving the existence of a correlation of 0.7 between what the participants said (frequency of mention) and what they liked the most (importance). Overall, the exploratory approach proposed is deemed useful for drawing key conclusions from qualitative research, thus offering an alternative to traditional content analysis. In future, the results obtained may be useful for selecting the co-created ideas with the greatest potential to be well received in the market.
OriginalsprogEngelsk
Artikelnummer2287
TidsskriftFoods
Vol/bind11
Nummer15
Antal sider18
ISSN2304-8158
DOI
StatusUdgivet - aug. 2022

Se relationer på Aarhus Universitet Citationsformater

ID: 277889968