Multi-actor co-creation of innovative protein-rich appetisers for older adults: From the kitchen to real-life consumer tasting

Co-creation has gained attention for its potential to develop new food products that align with consumer expectations and acceptance. However, culinary co-creation, particularly involving key food system stakeholders, remains underexplored. This study examines stakeholder group composition in culinary co-creation to develop innovative food tailored for community-living older adults (55–75 years). Co-creation workshops aimed to develop an initial prototype appetiser into a final food product. Two group compositions were tested: one consisting solely of older adult consumers (C) and another compromising a mix of older adults, culinary, and health experts (C + E). Six workshops were conducted, involving 27 participants, featuring tastings and culinary creation sessions with a chef. The study explored cognitive creativity differences through a thematic analysis of idea generation. Satisfaction and participation levels, measured using Likert scales, indicated similar participant creativity levels between the two group compositions. Independent expert judges evaluated the co-created foods on novelty, workability, and adequacy, using a multi-criteria evaluation tool. This approach led to the selection of three developed appetisers, for a consumer study involving 236 older adults, evaluated in an experimental restaurant setting. The initial prototype's liking score (6.2 ± 1.5) was significantly lower than the appetisers developed by the consumers group (6.8 ± 1.5) and the mixed group (7.0 ± 1.5) (ANOVA, p < 0.001). This study introduces a novel multi-stakeholder protocol for co-creation in a culinary context, showcasing potential in developing tailored foods for older adults and providing valuable insights for future research and practical implementation within the food industry. • Culinary co-creation protocols help align food products with consumer expectations. • Creativity indicators explored impact of kitchen context and group composition. • Groups with multiple actors had more focused recipe ideas and local ingredient use. • Validation of co-creation approach in a realistic setting by targeted consumers. • Older adults preferred co-created appetisers more than the initial prototype.