Modules

Module 1 – The Senior’s Food Market Opportunity

Module 2 – The Healthcare and Nutritional Needs of Seniors

Module 3 – Food Fortification for Health Management

Module 4 – Designing New Foods for Seniors

Module 5 – The 5 Phases of New Product Development

Module 6 – Nutrition and Health Claims

Module 7 – Innovative Packaging and Food Labelling

Module 8 – Sensory Analysis and Consumer Testing

Module 9 – Seniors’ Unique Barriers and Needs

Module 10 – Using Innovation to Create Opportunities

Module 11- The Design Thinking Process

Module 12 – Researching Senior Consumers’ Needs

Module 13 – Effective Marketing Approaches to Senior Consumers

Module 14 – Business Models for the Seniors Market

Module 15 – Creating a Seniors Food Marketing Strategy

Module 16 – Brand Building for the Seniors’ Market

Resources

Case Study

More reading materials

This study provides a new definition of consumer vulnerability, a methodology for measuring it and fresh insights into the actual patterns of consumer vulnerability in key markets.

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This study analyses the decision structures of consumers in different age ranges (one of the variables significant in the adoption of innovations) in relation to a novel food. Our research was carried out by applying the means-end chain theory.

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This paper contributes to the scant body of research exploring older consumers’ packaging experiences from a multidimensional perspective of ageing. The paper also broadens our understanding of the concept of consumer vulnerability by applying it to a new and pertinent context.

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Delicious natural alternative to meal replacements
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This presentation is a review of work carried out by a number of agencies into the safety and usability of packaging
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Milk packaging was selected as a model subject of study. Factors influencing older consumers and their buying patterns when purchasing milk have been thoroughly examined. The research was conducted among people over the age of 60 with the use of three methods: a questionnaire (600 subjects), an in-depth interview (60 subjects), and eye tracking (30 subjects).

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