Food Processing| Functional foods & Nutraceuticals| value-added products| Food Security| Data Entry Specialist| Customer Support & Relationship Specialist
The Power of Consumer Preferences in the Food Industry On the second Sunday of November, my church celebrated its Choir Anniversary—a day filled with music, joy, and a shared meal. As a proud chorister and a passionate food technologist, I couldn’t help but savor the moment when we were served a delicious plate of Jollof rice, chicken, salad, and Maltina. You can imagine the excitement on my face—good food truly makes me happy! 😄 One of the things I cherish about my church is the sense of family we share, especially on special Sundays like this. Sitting together and enjoying a meal, sparks meaningful conversations, and this time was no exception. While we ate, my big sister, Kikelomo Beckley, mentioned how the uncooked rice texture made its cooking a challenge. This led to a lively discussion about food texture preferences—she prefers her cooked food semi-soft, while I love mine soft. It turns out, our preferences are linked to how we eat. I chew lightly and swallow quickly, while she takes her time, chewing thoroughly before swallowing. This conversation got me thinking about how diverse consumer preferences are and why they matter so much in the food industry. Here’s the takeaway: Understanding consumer preferences is crucial for food product development and production. Every consumer has unique tastes and habits that influence their satisfaction. Whether it is texture, flavor, or other sensory qualities, understanding these preferences is essential for creating products that satisfy human needs. By paying attention to these differences, food companies can: - Tailor products to meet specific consumer needs. - Build customer loyalty through personalized experiences. - Streamline product development by addressing real consumer desires. This simple meal reminded me of a key principle: great food isn’t just about flavor or ingredients—it’s about understanding the people you serve. What are your thoughts on how food preferences shape product development? Let’s discuss!
