Innovation, Consumer Understanding and Sensory Science for future Food Systems

The InnoSense project supports the Norwegian food industry and consumers in transitioning to a more sustainable food system through research in innovation, sensory science, and consumer behavior. The project explores business model innovation to enhance sustainability and resilience, studying both large companies and small farm-based entrepreneurs. It also examines how food companies can optimize resource use and unlock new market opportunities for innovative ingredients. Consumer science plays a key role by analyzing behavior and preferences to develop healthier, more sustainable food products. Researchers assess how sensory properties like taste and texture influence choices and acceptance of new ingredients, supporting the shift to better diets. Sensory science focuses on how perception affects food choices and overall eating experiences. The project also aims to optimize shelf-life to reduce food waste and improve sustainability. The research will provide valuable insights for the food industry, helping companies develop appealing, nutritious products while improving resource efficiency and resilience. By extending shelf-life, food waste is minimized, further enhancing sustainability. For consumers, the project promotes healthier eating habits and increases acceptance of sustainable food choices, benefiting public health and environmental responsibility. Strengthening Norway’s food system resilience will improve food security and access to nutritious options.

The InnoSense program aims to increase knowledge on how healthy and sustainable products can be realized in the market through research on consumers and market actors, dissemination, and collaboration with the industry. The program is rooted in the EU's Farm to Fork and Food 2030 strategies, as well as Norway's "Matnasjonen Norge." InnoSense supports innovation and sustainability in the food industry by understanding consumer behavior and sensory perception and developing methods for effective knowledge transfer and industry collaboration. The goal is to contributr to a more sustainable, circular, and competitive food industry in Norway while meeting consumer needs and preferences. WP1 "Innovation" strengthens the industry's innovation capacity and competitive advantage in sustainable food systems. This includes developing sustainable business models, supporting local food entrepreneurs, and managing the effects of innovation. Design thinking and system-oriented design are used to address complex societal challenges and facilitate knowledge transfer. WP2 "Consumer" studies how consumer characteristics influence food choices, including eating behavior related to processed foods, food environments, and sustainable lifestyles. Perception of new ingredients and technologies are tested. A longitudinal consumer study will provide insights into changes in eating habits and behavior over time. Statistical methods to understand individual differences are developed.. WP3 "Sensory" focuses on sensory perception in food experiences, choices, and intake, investigating taste, smell, tactile sensitivity, multisensory properties, and Norwegian taste preferences. Research on shelf life and sensory properties aims to prevent food waste without compromising taste. Characterizing and communicating the "Norwegian taste" helps increase market share of Norwegian raw materials and products. New methods are tested and developed in all WPs, involving the industry and consumers.