Designing and development of food structure with high acceptance based on the consumer perception

Consumer acceptance is based on liking, palatability and overall perceived quality, affecting choice and consumption. Sensory characteristics of foods are important for acceptability, while food environment (e.g., the physical surroundings, or who we are eating with) and cognitive (e.g., expectations) dimensions also have an impact on liking and acceptability. It is important to consider consumer acceptability, as this ultimately determines the success of food products in the market. Moreover, innovative food products with potential impacts on health can only be effective if they are consumed. This chapter considers how some of the current food trends related to food structure (such as fat reduction, salt reduction, self-structuring and satiety, and functional foods) impact how foods are perceived by consumers, helping the industry to better design food structures with specific health benefits and higher acceptability.