Sensory analysis and consumer research are relevant tools in innovation and
new product development, from design to commercialization. This Special Issue
has collected 13 valuable scientific contributions, including 1 review, 12 original
research articles and an editorial. The SI provides an interesting outlook
and better understanding of sensorial analysis with the different techniques and
consumer research on new product development. Important practical applications
have been reported on the development of different novel, functional and
enhanced products (meat, fish, biscuits, yogurt, porridge, hybrid meat, molecular
products, etc.), which helps increase knowledge in this field. This SI is
very useful for both present and future uses for the different players involved in
this kind of product development (industry, companies, researchers, scientists,
marketing, merchandising, consumers, etc.).