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This paper investigates if sensory perceptions of orange drinks (e.g., acidity, thickness, wateriness) can be linked to physical measurements (e.g., pH, particle size, density). Using this information, manufactured drinks can be tailored according to consumer' desires by, for example, the consumer providing a sensory description of their preferred drink. Sensory perceptions of different juices are...
Understanding of consumer preferences and perceptions is a vital challenge for the food and beverage industry. Food and beverage product development is a very complex process that deals with highly uncertain factors, including consumer perceptions and manufacturing complexity. Sensory evaluation is widely used in the food industry for product design and defining market segments. Here, we develop a...
The customer as co-creator of products is a grand challenge the entire consumer products manufacturing industry is facing. The design, manufacture and delivery of mass personalised consumer products must not only meet customer preferences but must be produced economically and sustainably too. Re-Distributed Manufacturing (RDM) has the potential to disrupt the way products are designed, produced and...
In this paper we establish a link between linguistic descriptors describing food preferences and product manufacturing processes. We show how this is achieved using a model-based methodology that translates consumer preferences into product and process specifications. The ultimate goal is the large scale personalization of formulated food product manufacture where consumers are also the co-creators...
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