Unveiling health attitudes and creating good-for-you foods: The genomics metaphor, consumer innovative web-based technologies

H. R. Moskowitz, J. B. German, I. S. Saguy

Research output: Contribution to journalArticlepeer-review

44 Scopus citations


This article presents an integrated analysis of three emerging knowledge bases in the nutrition and consumer products industries, and how they may effect the food industry. These knowledge bases produce new vistas for corporate product development, especially with respect to those foods that are positioned as 'good for you.' Couched within the current thinking of state-of-the-art knowledge and information, this article highlights how today's thinking about accelerated product development can be introduced into the food and health industries to complement these three research areas. The 3 knowledge bases are: the genomics revolution, which has opened new insights into understanding the interactions of personal needs of individual consumers with nutritionally relevant components of the foods; the investigation of food choice by scientific-studies; the development of large scale databases (mega-studies) about the consumer mind. These knowledge bases, combined with new methods to understand the consumer through research, make possible a more focused development. The confluence of trends outlined in this article provides the corporation with the beginnings of a new path to a knowledge-based, principles-grounded product-development system. The approaches hold the potential to create foods based upon people's nutritional requirements combined with their individual preferences. Integrating these emerging knowledge areas with new consumer research techniques may well reshape how the food industry develops new products to satisfy consumer needs and wants.

Original languageEnglish (US)
Pages (from-to)165-191
Number of pages27
JournalCritical Reviews in Food Science and Nutrition
Issue number3
StatePublished - Apr 2005
Externally publishedYes


  • Conjoint analysis
  • Databasing
  • Food choice
  • Nutrition

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science


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