Chapter 1 - Introduction

Traditional foods are defined as food products of which (1) the key production steps are performed in a certain area at national, regional or local level, (2) are authentic in their recipe (mix of ingredients), origin of raw material, and/or production process, (3) are commercially available for about 50 years, and (4) are part of the gastronomic heritage. This chapter provides an introduction to traditional foods, for example, definitions of traditional foods, specific aspects of traditional food products like geographical differences, designation of origin labeling and the traditional character, followed by an introduction to innovations in traditional foods. In addition, it focuses on consumer perceptions of traditional foods. Finally, it provides a brief introduction to consumer acceptance of (traditional) food innovations and possibilities for the introduction of innovations in traditional food products.