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.).