@article{212c984491214c6ebcfb2c96281ef205,
title = "The value of food innovation with children: The case of {\textquoteleft}insect snack balls for kids{\textquoteright}",
abstract = "In the current study, we examined the value of co-creation with and for children within the context of the ideation and development of novel snack products with insects as a core ingredient. A panel of children (n = 21, M age = 9.7 years) took part in creative focus groups aimed at conceptualising flavours for insect snack balls. The three most popular concepts were further developed into prototypes. In a tasting session, with a second panel of children (n = 44, M age = 11.4 years), these prototypes were assessed and compared with three alternative snack ball flavour concepts, separately conceived by adults. Children rated the adults{\textquoteright} concepts significantly higher than the children's concepts in terms of flavour liking, wanting, and overall acceptance. Children exhibited neither a higher rate of correct flavour identification for the adult concepts nor were they able to recognize whether the concepts were conceived by adults or children. We conclude that food product co-creation with and for children is feasible but does not necessarily lead to more acceptable products – at least not in the context of novel foods.",
keywords = "Children, Co-creation, Food innovation, Insect products, New product development",
author = "{van Lier}, Ilse and {van den Heuvel}, Emmy and {van Mil}, Edgar and Havermans, {Remco C.}",
note = "Funding Information: The Chair Youth, Food & Health is supported by the following parties: Scelta Mushrooms, Rabobank Noord-Limburg, Royal ZON, BASF Vegetable Seeds, Seacon, and the Jacques & Ellen Scheuten Foundation. The work of the Laboratory of Behavioural Gastronomy is supported by the Dutch Province of Limburg. The authors would further like to thank Puck from Kokkerelli & Kids University for Cooking for her help in designing the co-creation sessions; Jill, Louise, and Rachel from HAS Green Academy for their role in the product development and their assistance during the co-creation and tasting sessions; and all children for their valuable input in the creative sessions and tasting sessions. All concepts for the present study were developed in the context of Field Labs North Limburg, a regionally funded project involving a collaboration between Fontys University of Applied Sciences, HAS Green Academy Venlo, Maastricht University Campus Venlo, and De Krekerij. Publisher Copyright: {\textcopyright} 2024 The Authors",
year = "2024",
month = sep,
day = "1",
doi = "10.1016/j.foodqual.2024.105199",
language = "English",
volume = "118",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "ELSEVIER SCI LTD",
}