LIVING LAB AS SUPPORT FOR THE PROCESSING OF POLISH BERRY FRUITS
Siarkowski, Sebastian Wojciech; Konopacka, Dorota; Mieszczakowska, Monika; Jauniau, Alexia; Giboreau, Agnès; Wieloch, Dawid
- Publisher
- Zenodo
- Language
- en
Abstract
Abstract:Polish berries such as chokeberry and haskap berry have high nutritional value and proven health benefits, thanks to the high content of phenolic compounds. Despite their excellent health-promoting properties, they are still underestimated by consumers, and food producers are afraid of processing them.Producers of these fruits and processors point to important issues affecting the market and technological barriers: (1) very low consumer awareness of chokeberry and haskap berry, (2) difficulties related to their intense and specific taste, and (3) the lack of well-established buying habits.In order to give berries a chance for wider acceptance among modern consumers, the Institute of Horticulture is implementing the ‘HortiFoodTrends’ project, the aim of which is, among others, to propose berry products with attractive sensory values. The project uses a Living Lab approach – a model of cooperation between producers, processors, scientists, and consumers. This helps to design products together based on real market needs. As part of this approach, qualitative research was carried out in Lyon (France) with consumers, in collaboration with the Institut Lyfe team. These studies helped to better understand how people talk about berry fruits, what sensory and functional features they care about, and what product formats could make them more likely to buy and consume them. These findings now serve as the basis for the next project steps – from designing new product ideas to preparing prototypes that match both production possibilities and consumer expectations. Bringing together all stakeholders from the agri-food sector and the consumer is a way to create products with high market potential, both locally and across Europe. Keywords: berry fruits, chokeberry, haskap berry, food processing, Living Lab
Full text
Sebastian Siarkowski1, Dorota Konopacka1, Monika Mieszczakowska-Frąc1, Alexia Jauniau2, Agnès Giboreau2, Dawid Wieloch1 1The National Institute of Horticultural Research, the HortiFood Processing Centre, 2Institute Lyfe, Sensory and Consumer Research Centre, Lyon, France RESULT www.inhort.pl LIVING LAB AS SUPPORT FOR THE PROCESSING OF POLISH BERRY FRUITS Poland is one of the leading producers of berry fruits in Europe, on the other hand market potential of species such as chokeberry (Aronia melanocarpa)and haskap (Lonicera caerulea)remains underexploited. Despite their exceptional nutritional profiles and well-documented health benefits, their consumption is limited due to low consumer awareness, lack of habitual use, and a distinct, intense sensory character that poses challenges for processors. As part of the HortiFoodTrends project, a survey among producers and processors helped identify key market and technological barriers. The findings emphasize the need to develop products that meet both consumer expectations and processing capabilities. To address these challenges, the project applies a modern Living Lab approach –a collaborative innovation model that brings together producers, processors, scientists, and consumers. Using qualitative research (focus groups) conducted in France, the project explored sensory preferences, functional expectations, and product formats most likely to increase acceptance of chokeberry and haskap. These insights form the basis for developing new prototypes with high sensory and market potential. The aim of the HortiFoodTrends project was to identify the key barriers limiting the market potential of chokeberry and haskap products and to develop innovative product concepts that reflect consumer expectations and processing capabilities. The project focused on: Analyzing consumer perception –assessing the level of awareness, associations with consumption, and psychological or sensory barriers that hinder acceptance of chokeberry and haskap. Identifying sensory preferences –determining which characteristics (e.g., taste, astringency, aroma, texture, appearance) are appreciated or disliked by consumers and how they influence willingness to purchase. Evaluating preferred product formats and functional attributes –exploring which forms (e.g., juice, puree, snack, dairy additive) are most likely to be accepted and which functional features are most desired. Implementation of a collaborative model that brings together producers, processors, scientists, and consumers to jointly design berry-based products with high market, sensory, and technological potential. The adjacent word cloud illustrates key challenges identified by stakeholders, such as bitterness, low consumer awareness, limited availability, and inconvenient product formats —all of which support the need for co-creation in product development. The project confirms that a consumer-inclusive approach is essential for turning underutilized berries into accepted, functional, and market-ready products. Living Lab collaboration bridges sensory, technological, and commercial gaps—boosting innovation and uptake.
